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 peach glaze.
In a medium bowl, mix together 4 1/2 teaspoons seasoning, oil, vinegar, water, bourbon, and orange juice. Reserve 2 tablespoons for brushing during cooking. Place tenderloin in a plastic bag and pour the marinade on top, seal, and refrigerate for 1 hour.
Remove pork from marinade. Discard any remaining marinade in bag. Grill pork over medium-heat until marked. Place in a 350ºF oven and cook for 20 minutes, or until desired doneness. Turn the tenderloin occasionally and brush with reserved marinade halfway through cooking. Let pork stand 5 minutes. Cut into 1/4" inch slices.
For the Peach Glaze
Mix peach preserves, brown sugar, and 2 teaspoons seasoning in a small saucepot, and bring to a boil. Can be used immediately or hot held throughout service.
Chef's Tip!
The peach can be placed over the tenderloin or can be served on the side, as desired.
