Alabama Peach Bourbon Glazed Pork Tenderloin

Introduction

Fire up your Arteflame grill for this mouthwatering Alabama-style Peach Bourbon Glazed Pork Tenderloin. Searing the pork on the blistering-hot center grill grate locks in juices, delivering an incredible crust. The reverse sear technique ensures perfect doneness, while a rich, caramelized peach bourbon glaze brings out deep, smoky-sweet flavors. Cook everything right on the griddle for the ultimate grilled feast!

Ingredients

• 2 pork tenderloins
• 2 cups fresh peaches, diced
• 1/2 cup bourbon
• 1/4 cup brown sugar
• 2 tbsp Dijon mustard
• 2 tbsp butter
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp apple cider vinegar

Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood on top of the napkins and light them.
3. Allow the grill to heat for about 20 minutes until hot and ready for cooking.

Step 2: Prepare the peach bourbon glaze

1. On the flat griddle cooktop, melt butter and add peaches.
2. Cook until they soften, then stir in brown sugar, bourbon, Dijon mustard, apple cider vinegar, smoked paprika, garlic powder, salt, and black pepper.
3. Let the glaze simmer and thicken for about 5 minutes, then move to the cooler side of the griddle.

Step 3: Sear the pork tenderloin

1. Season the pork tenderloins with salt, pepper, and smoked paprika.
2. Place them on the center grill grate and sear on all sides for 2-3 minutes per side until a golden crust forms.

Step 4: Reverse sear the tenderloin

1. Move the seared tenderloins to the flat cooktop, closer to the outer edge where the heat is lower.
2. Brush the pork frequently with the bourbon peach glaze, allowing it to caramelize.
3. Cook until the internal temperature reads 135°F (for medium-rare) or 145°F (for medium).

Step 5: Rest and serve

1. Remove the pork 15°F below your desired doneness (120°F for medium-rare, 130°F for medium), allowing carryover cooking to finish it.
2. Let rest for 10 minutes, then slice and serve with more peach bourbon glaze.

Tips

• Use fresh peaches for the best flavor, but canned peaches work in a pinch.
• Let the bourbon cook down to evaporate alcohol while keeping its rich sweetness.
• Brush glaze frequently for beautiful caramelization without burning.
• Slice against the grain for the most tender bite.

Variations

• Spicy Peach Bourbon Pork: Add 1 tsp red pepper flakes to the glaze for a kick of heat.
• Garlic Herb Pork Tenderloin: Swap the peach glaze for a rosemary-garlic butter sauce.
• Honey Bourbon Glazed Pork: Use honey instead of brown sugar for a richer, floral sweetness.
• Smoky Maple Pork: Replace bourbon with maple syrup and add a touch of liquid smoke.
• Asian-Inspired Pork: Use soy sauce, ginger, and orange juice in the glaze for a unique fusion twist.

Conclusion

The Arteflame grill ensures your pork tenderloin is perfectly seared and juicy with deep, caramelized flavors from the peach bourbon glaze. Impress your guests with this Alabama-inspired masterpiece, all cooked beautifully on the Arteflame’s flat griddle cooktop.

Best Pairings

• Grilled asparagus or green beans for a crisp contrast.
• Butter grilled potatoes for a rich side.
• Fresh Alabama slaw with tangy dressing.
• A glass of smoky bourbon or a crisp white wine to complement the flavors.