Brown Sugar Bourbon Pork Tenderloin with Grilled Peaches and Cornbread

Brown Sugar Bourbon Pork Tenderloin with Grilled Peaches and Cornbread

 

Tagged:
bourbon, cornbread, mccormick, orange juice, peaches, peach preserves, pork tenderloin, vegetable oil,

Brown Sugar Bourbon Pork Tenderloin with Grilled Peaches and Cornbread Recipe. Brown Sugar and Bourbon is a versatile duo that brings a delicious dose of Southern charm to the backyard barbecue. It's one of the predicted new grilling flavor pairings from the McCormick Flavor Forecast Grilling Edition.

Recipe courtesy of McCormick

 

Ingredients

1 package McCormick® Grill Mates® Brown Sugar Bourbon Marinade Mix
1/4 cup vegetable oil
2 tablespoons bourbon
2 tablespoons orange juice
2 pork tenderloins (about 1 pound each)
1/2 cup peach preserves
2 pans (13 x 9-inch each) cornbread (Hotel Kitchen's Mix/Recipe)
GRILLED PEACHES:
1 package McCormick Grill Mates Brown Sugar Bourbon
1/4 cup packed brown sugar
1/4 cup melted butter
1 tablespoon bourbon
2 peaches

Preparation

MIX Brown Sugar Bourbon Marinade Mix, oil, bourbon and orange juice in small bowl. Reserve 2 tablespoons marinade for basting.
Place pork in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
REFRIGERATE 4 hours. Remove pork from marinade. Discard any remaining marinade.
GRILLED PEACHES: Mix Brown Sugar Bourbon Marinade, brown sugar and melted butter, and bourbon in large bowl until well blended.
Add peaches, each cut into 1/4-inch slices; toss to coat well. Let stand 1 hour.
Fold the edges of a sheet of heavy duty foil to form a shallow baking pan. Place on grill over low heat. Place peaches on foil. Cover with second sheet of foil. Grill 6 to 8 minutes or until peaches are browned and caramelized around edges, turning occasionally and brushing with marinade.