Brown Sugar Bourbon Pork Tenderloin with Peach Glaze

 


Brown sugar and bourbon can often be found in the barbecue sauce recipes of competitive grillers. Use this flavorful pair in both the marinade for pork tenderloin and in the peach glaze.

Yield: 4 oz. pork and 2 oz. peach glaze


*This recipe was created for 4 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (4)24 ServingsResized (xx) ServingsRecipe Nutrition
Ingredients Quantities Instructions
McCormick® Grill Mates® Brown Sugar Bourbon Seasoning 4 1/2 teaspoons 1. For the pork tenderloin: in a medium bowl, mix together: 4 ½ tsp. seasoning, oil, vinegar, water, bourbon, and orange juice. Reserve 2 Tbsp. for brushing during cooking. Place tenderloin in a plastic bag and pour the marinade on top, seal, and refrigerate for 1 hour.

2. Remove pork from marinade. Discard any remaining marinade. Grill pork over medium-heat until marked. Then, place in a 350oF oven and cook for 20 minutes, or until desired doneness. Turn the tenderloin occasionally and brushing with reserved marinade halfway through cooking. Let pork stand 5 minutes. Cut into ¼ - inch slices.

3. For peach glaze: mix peach preserves, brown sugar, and 2 tsp. seasoning in a small sauce pot, and bring to a boil. Can be used immediately or hot held throughout service.

vegetable oil 2 tablespoons
white vinegar 1 tablespoon
water 1 tablespoon
bourbon 1 tablespoon
orange juice, fresh 1 tablespoon
pork tenderloin 1 pound
peach preserves 1 cup
McCormick® Grill Mates® Brown Sugar Bourbon Seasoning 2 teaspoons
Ingredients Quantities Instructions
Grill Mates Brown Sugar Bourbon Seasoning – New! 1/2 cup 1. For the pork tenderloin: in a medium bowl, mix together: 4 ½ tsp. seasoning, oil, vinegar, water, bourbon, and orange juice. Reserve 2 Tbsp. for brushing during cooking. Place tenderloin in a plastic bag and pour the marinade on top, seal, and refrigerate for 1 hour.

2. Remove pork from marinade. Discard any remaining marinade. Grill pork over medium-heat until marked. Then, place in a 350oF oven and cook for 20 minutes, or until desired doneness. Turn the tenderloin occasionally and brushing with reserved marinade halfway through cooking. Let pork stand 5 minutes. Cut into ¼ - inch slices.

3. For peach glaze: mix peach preserves, brown sugar, and 2 tsp. seasoning in a small sauce pot, and bring to a boil. Can be used immediately or hot held throughout service.

vegetable oil 3/4 cup
white vinegar 6 tablespoons
water 6 tablespoons
bourbon 6 tablespoons
orange juice, fresh 6 tablespoons
pork tenderloin 6 pounds
peach preserves 6 cups
Grill Mates Brown Sugar Bourbon Seasoning – New! 4 tablespoons
Ingredients Quantities Instructions
No Resize Selected

Nutrition Information (per serving)

Calories 330 kcal


Total fat 4 g


Saturated fat 1 g


Trans fat 0 g


Cholesterol 60 mg


Sodium 360 mg


Carbohydrate 53 g


Dietary fiber 0 g


Sugars 49 g


Protein 21 g


Chef's Tip: The peach can be placed over the tenderloin or can be served on the side, if desired.

Site Search
Recipe Search






Recently Viewed
No Recipe or Products Recently Viewed.
Chef Zone
Sign up for product, trend & recipe guides, operator panels and more. Sign Up Here
our brandsMcCormick CulinaryOld BayZatarainsThai KitchenLawrys