Brown Sugar Bourbon Pork Tenderloin with Grilled Corn Bread & Peaches Recipe

Brown sugar and bourbon can often be found in the barbecue sauce recipes of competitive grillers. Use this flavorful pair in both the marinade for pork tenderloin and in the grilled peaches.
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  • 1 package McCormick® Grill Mates® Brown Sugar Bourbon Marinade
  • 1/4 cup vegetable oil
  • 2 tablespoons bourbon
  • 2 tablespoons orange juice
  • 1 pork tenderloin (about 1 pound)
  • 2 packages (8.5 ounces %3cu%3eeach%3c/u%3e) corn muffin mix
  • Grilled Peaches (recipe follows)
  • 1/3 cup peach preserves
20 mins
45 mins
1. Mix Marinade Mix, oil, bourbon and orange juice in small bowl. Reserve 1/4 cup marinade for brushing. Place pork in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 2 hours or longer for extra flavor.

2. Meanwhile, prepare corn muffin mixes as directed on package. Spread evenly in greased 13x9-inch baking pan. Bake in preheated 400°F oven 15 to 20 minutes or until golden brown. Cool completely on wire rack. Cut corn bread into 1 1/2-inch strips, then cut each strip half. Grill over medium heat 1 to 2 minutes on each side or until grill marks appear, turning once with a wide spatula. (Do not use tongs as corn bread is fragile and tends to crumble.)

3. Prepare Grilled Peaches as directed in recipe below. Remove pork from marinade. Discard any remaining marinade. Grill pork over medium heat 25 minutes or until desired doneness, turning occasionally and brushing with reserved marinade halfway through cooking. Discard any remaining marinade. Let pork stand 5 minutes. Cut into 1/4-inch slices.

4. To serve, warm peach preserves. Spread evenly on corn bread strips. Cut each corn bread strip into 1 1/2-inch squares. Place 1 slice pork tenderloin and 1 Grilled Peach slice on each corn bread square.Grilled Peaches: Mix 1 package McCormick® Grill Mates® Brown Sugar Bourbon Marinade, 1/4 cup each packed brown sugar and melted butter, and 1 tablespoon bourbon in large bowl until well blended. Add 2 peaches, each cut into 1/4-inch slices; toss to coat well. Let stand 1 hour. Fold the edges of a sheet of heavy duty foil to form a shallow baking pan. Place on grill over low heat. Place peaches on foil. Cover with second sheet of foil. Grill 6 to 8 minutes or until peaches are browned and caramelized around edges, turning occasionally and brushing with marinade.
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Nutrition (per serving)
Calories: 142 Calories
Fat: 6 Grams
Protein: 5 Grams
Cholesterol: 27 Milligrams
Carbohydrates: 17 Grams
Sodium: 355 Milligrams
Fiber: 1 Grams

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