Bourbon Peach Pork Tenderloin + Fresh Peach Salsa

Booze.

Sometimes we drink it, sometimes we cook with it.  Sometimes we do both.  And after you hear about what I’m cooking in booze, you’ll sit down and eat the juicy pork tenderloin that’s soaked in boozy peach stuff and then grilled to perfection and topped with a supafresh peach salsa.  Won’t you?

And you guys, if you don’t have bourbon laying around the house, it is optional in this recipe.  {But really, it’s not optional.}  Just kidding, you really can leave it out and just use the peaches as the marinade.  And if you don’t have or can’t find peach jam/jelly, you can go ahead and puree some fresh or frozen peaches, and that’ll work just fine.

And once the pork’s been soaking in all that goodness for at least a few hours, you can go ahead and throw it on the grill and let it get those beautifully-necessary grill marks until it’s perfectly done on the inside.  Then, top it with some spicy, yet sweet and juicy peach salsa.  And then you’ll proceed to put that peach salsa on everything in the fridge.  Nomnomnom.

So, you guys.  Let’s just get right down to it.  This week {ehrm, I mean month} has been totally crazy.  

Why, you ask?  

Because I am MOVING / have moved / am living out of a bag.  

To Madison!!  As awesome as it is, I want you to know that I am living here all by myself with no kittens.  Can you just see me sitting here crying because I don’t have my little fur babies to cuddle with?  It’s true, I miss them so incredibly much.  Oh yeah, and my hubby isn’t here with me either {more tears}.  We don’t have any clue what we’ll do after our house sells in Appleton, but we are just taking it one step at a time.  That’s all you can do, right?!  Riiiiiight?!  

So I have this little apartment {like I’m back in college or something}, and am trying to survive with limited kitchen supplies and an electric range.  ELECTRIC, you guys.  It took, like, 20 minutes for my water to boil last night so I could make some pasta.  I just don’t know how I am going to make it.

I am kidding, but not really.  I sound like a spoiled little child who has this amazing gas range at home who wants to now pout and cry because I have to use electric.  Spoiled.  But anyway, I just want you to know that one can survive on pasta and frozen veggies from Trader Joes.  I am going to make it happen {at least during the week}.  

That’s precisely why I need this boozy peach pork tenderloin {+ more booze} right now.  Because all of this crazy moving-and-living-away-from-home-during-the-week-thing is super difficult, BUT I am TOTALLY in love with Madison and this new job and everything else you guys!  So I really need not be on a soap box right now, because all is fine and dandy, AND I get to try a gazillion and two new restaurants and food trucks and all the good food that Madison has to offer.  HOW EXCITING IS THAT?!

And I want you to know that I really am not drowning myself in booze, but I am drowning this pork tenderloin in booze {and those peaches} because it’s superfantastic.  

Bourbon Peach Pork Tenderloin + Fresh Peach Salsa

2015-06-30 18:20:06

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Prep Time

2 hr

Cook Time

20 min

Total Time

2 hr 20 min

Prep Time

2 hr

Cook Time

20 min

Total Time

2 hr 20 min

Pork + Marinade

1. ½ cup peach jam or jelly
2. 2 Tbsp. bourbon {optional}
3. 2 cloves garlic, minced
4. Zest and juice of 1 medium lime or lemon
5. ¼ cup olive oil
6. Dash coarse salt and ground black pepper
7. 1 ½ - 2 lb. pork tenderloin

Peach Salsa

1. 3 peaches, cored and diced
2. 1 jalapeno, seeded and finely diced
3. ½ medium red onion, finely diced
4. Zest and juice of 1 medium lime or lemon
5. 2 tsp. honey
6. ¼ cup cilantro, chopped
7. Dash coarse salt and ground black pepper

Instructions

1. Whisk together peach jam, bourbon {if using}, garlic, and citrus zest and juice. Slowly whisk in olive oil until incorporated and season with salt and pepper. Taste and adjust seasoning, if desired. Remove ¼ cup of the marinade and place in a small container fitted with a lid; refrigerate.
2. Place pork tenderloin in a large Ziploc bag. Add remaining peach marinade and zip the bag. Place in the refrigerator and allow to marinade for at least 2 to 24 hours, rotating the bag halfway through.
3. Preheat grill to medium-high. Place pork tenderloin on the hot grill and allow to cook 12-15 minutes, turning halfway through while basting with the remaining ¼ cup marinade, until internal temperature reaches 140 degrees {the pork will carryover cook}. Allow pork to rest on a cutting board for 10 minutes before slicing.
4. In the meantime, prepare the salsa. Mix together peaches, jalapeno, red onion, citrus zest and juice, honey and cilantro. Season with salt and black pepper. Taste and adjust seasoning, if necessary.
5. Serve sliced pork tenderloin with peach salsa.

Notes

1. {Pork can also be roasted in the oven at 375 degrees, until the internal temperature reaches 140 degrees.}

By Julie Andrews

The Gourmet RD http://www.thegourmetrd.com/

Does anyone else say booze?  If not, at least say yes to this boozy pork tenderloin, friends.