Bourbon Pork Tenderloin With Peach Chutney

Bourbon Pork Tenderloin With Peach Chutney
Photo by Oxmoor House


  • 2 cups coarsely chopped peeled fresh or frozen peaches, thawed
  • 1 (1-pound) pork tenderloin
  • 1 tablespoon sliced green onions
  • 2 tablespoons coarse-ground mustard
  • 1 tablespoon chopped fresh thyme leaves
  • ½ cup bourbon
  • ¼ cup hot mango chutney
  • + 1 more ingredients
    • Cooking spray

Trim fat from pork. Combine bourbon, mustard, and thyme in a large heavy-duty, zip-top plastic bag. Add tenderloin; marinate in refrigerator 8 hours. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Remove tenderloin from bag, reserving marinade. Place tend...

View full recipe at My Recipes


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