Bourbon Glazed Pork Tenderloin

Bourbon Glazed Pork Tenderloin

Enjoy the last of the fresh peaches with these “peachy” and delicious pork chops! It’s the best Bourbon Glazed Pork Tenderloin ever!

Ingredients

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

Instructions

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

Set Big Green 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.

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 four to six.

Recipe and photo from Big Green Egg and adapted from Gena Knox. For more about Gena, visit genaknox.com.

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Enjoy these Fired Up Chicken Wings with a Jerk Marinade that are cooked with the Rainford Method. Ingredients 1⁄2 cup (125 ml) canola oil 1⁄4 cup (60 ml) Jerk Marinade (see below) 2 Tbsp (30 ml) chili powder 2 Tbsp (30 ml) onion powder 1 Tbsp (15 ml) garlic powder 1 Tbsp (15 ml) smoked paprika 1 Tbsp (15 ml) freshly ground black pepper 1 jalapeño chili (for less heat, seed the chili) 1 tsp (5 ml) kosher salt 1⁄2 tsp (2 ml) ground ginger 2 lb (1 kg) chicken wings Fired Up Chicken Wings Instructions Combine the oil, jerk marinade, chili powder, onion powder, garlic powder, smoked paprika, black pepper, jalapeño, salt and ground ginger in a large bowl. Add the chicken wings and toss to coat evenly. Refrigerate for at least 2 hours or up to 24 hours. Fire up your charcoal. Set up the EGG for direct cooking at 350°F/177°C. Remove the wings from the marinade, shaking off the excess. Pat the wings dry with paper towels. Grill the wings, turning once halfway through cooking, for 20 to 30 minutes or until golden and the juices run clear. Makes 2 main course servings or 10 appetizer servings. Jerk Marinade Ingredients 3⁄4 cup (185 ml) white vinegar 1⁄2 cup (125 ml) orange juice 1⁄4 cup (60 ml) olive oil 1⁄4 cup (60 ml) soy sauce 1 lime, juiced 2 Tbsp (30 ml) garlic powder 1 Tbsp (15 ml) dried thyme leaves 1 Tbsp (15 ml) ground allspice 1 1⁄2 tsp (7.5 ml) dried red chili flakes 1 1⁄2 tsp (7.5 ml) dried ground sage 1 1⁄2 tsp (7.5 ml) freshly ground black pepper 1 tsp (5 ml) kosher salt 3⁄4 tsp (4 ml) ground cinnamon 3⁄4 tsp (4 ml) ground nutmeg 1 cup (250 ml) chopped onion 3 green onions, finely chopped 1 Scotch bonnet chili, seeded and chopped Jerk Marinade Instructions Blend all ingredients together in a food processor until smooth. Makes 13⁄4 cups (450 ml). Recipe from Big Green Egg and courtesy of Robert Rainford.Fired Up Chicken Wings