ingredients
/ Yields: Serves 4-6
- 1 teaspoon smoked paprika
- ¼ teaspoon cinnamon
- 1 teaspoon salt
- 2 teaspoons olive oil
- ½ cup peach preserves
- 2 tablespoons bourbon
- 2 (1-pound) pork tenderloins, trimmed and silver skin removed
- 5 peaches, unpeeled and cut into quarters
preparation
- FIRST In a small bowl, combine paprika, cinnamon, and salt. Rub tenderloins with olive oil and sprinkle with spice rub.
- NEXT Preheat grill to medium-high heat. Grill pork, turning as needed, until lightly charred and meat thermometer inserted in thickest part registers 135°F, about 9 minutes. During the last few minutes of grilling, brush pork with peach glaze to finish.
- LAST While pork is grilling, place peach quarters on grill for about 2 minute per side, until lightly charred. Allow pork to rest 10 minutes before slicing. Serve with grilled peaches.
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