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