Bourbon Pork Tenderloin With Peach Chutney
- 1 (1-pound) pork tenderloin
- 1/2 cup bourbon
- 2 tablespoons coarse-ground mustard
- 1 tablespoon chopped fresh thyme leaves
- Cooking spray
- 2 cups coarsely chopped peeled fresh or frozen peaches, thawed
- 1/4 cup hot mango chutney
- 1 tablespoon sliced green onions
- Trim fat from pork. Combine bourbon, mustard, and thyme in a large heavy-duty, zip-top plastic bag. Add tenderloin; marinate in refrigerator 8 hours.
- Coat grill rack with cooking spray; place on grill over medium-hot coals (350u0b0 to 400u0b0). Remove tenderloin from bag, reserving marinade. Place tenderloin on rack. Grill, covered, 9 minutes; turn tenderloin, and brush with marinade. Cover and grill 7 to 9 additional minutes or until meat thermometer inserted into thickest part of tenderloin registers 160u0b0.
- Combine peaches, chutney, and green onion in a medium bowl, stirring well. Cut pork into thin slices, and spoon peach chutney over slices.
pork tenderloin, bourbon, coarseground mustard, thyme, cooking spray, peaches, hot mango, green onions
Taken from www.myrecipes.com/recipe/bourbon-pork-tenderloin-with-peach-chutney (may not work)