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!


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.

Serves four to six.

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