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Booze. Sometimes we drink it, sometimes we cook with it.  Sometimes we do both.  And after you hear about what I'm cooking in booze, you'll sit down and eat the juicy pork tenderloin that's soaked in boozy peach stuff.

Total time

140 minutes




  • ½ cup peach jam or jelly
  • 2 tbsp bourbon ({optional})
  • 2 cloves garlic (minced)
  • 1 zest and juice of a medium lime or lemon
  • ¼ cup olive oil ((divided))
  • dash coarse salt and ground black pepper
  • 1½ lb pork tenderloin
  • 3 peaches (cored and diced)
  • 1 jalapeno (seeded and finely diced)
  • ½ medium red onion (finely diced)
  • 1 zest and juice of a medium lime or lemon
  • 2 tsp honey
  • ¼ cup cilantro (chopped)
  • dash coarse salt and ground black pepper


  1. Whisk together peach jam, bourbon {if using}, garlic, and citrus zest and juice. Slowly whisk in olive oil until incorporated and season with salt and pepper. Taste and adjust seasoning, if desired.

    Remove ¼ cup of the marinade and place in a small container fitted with a lid; refrigerate. Place pork tenderloin in a large Ziploc bag. Add remaining peach marinade and zip the bag.

    Place in the refrigerator and allow to marinade for at least 2 to 24 hours, rotating the bag halfway through. Preheat grill to medium-high.

    Place pork tenderloin on the hot grill and allow to cook 12-15 minutes, turning halfway through while basting with the remaining ¼ cup marinade, until internal temperature reaches 140 degrees {the pork will carryover cook}. Allow pork to rest on a cutting board for 10 minutes before slicing.

    In the meantime, prepare the salsa. Mix together peaches, jalapeno, red onion, citrus zest and juice, honey and cilantro. Season with salt and black pepper.

    Taste and adjust seasoning, if necessary. Serve sliced pork tenderloin with peach salsa.
  2. View the recipe instructions at The Gourmet RD

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