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  • 1 teaspoon smoked paprika
  • 1⁄4 teaspoon cinnamon
  • 1 teaspoon salt
  • 2 teaspoons olive oil
  • 1⁄2 cup peach preserves
  • 2 tablespoon bourbon
  • 2 (1-pound) pork tenderloins, trimmed and silver skin removed
  • 5 peaches, unpeeled and cut into quarters


  1. In a small bowl, combine paprika, cinnamon and salt. Rub tenderloins with olive oil and sprinkle with spice rub.
  2. 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.
  3. 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

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