BOURBON GLAZED PORK TENDERLOIN
Ingredients
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1 teaspoon smoked paprika
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1⁄4 teaspoon cinnamon
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1 teaspoon salt
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2 teaspoons olive oil
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1⁄2 cup peach preserves
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2 tablespoon bourbon
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2 (1-pound) pork tenderloins, trimmed and silver skin removed
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5 peaches, unpeeled and cut into quarters
Instructions
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In a small bowl, combine paprika, cinnamon and salt. Rub tenderloins with olive oil and sprinkle with spice rub.
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Set EGG for direct cooking (no convEGGtor) at 400°F/204°C. Grill pork, turning as needed, until lightly charred and meat thermometer inserted in thickest part registers 135°F/57°C, about 9 minutes. During the last few minutes of grilling, brush pork with peach glaze to finish.
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While pork is grilling, place peach quarters on EGG for about 2 minutes per side, until lightly charred. Allow pork to rest 10 minutes before slicing. Serve with grilled peaches.
Serves 4-6