Bourbon Pork Tenderloin With Peach Chutney

By Texaschef11

Ingredients

• 1 * 1 (1-pound) pork tenderloin
• 1/2 * 1/2 cup bourbon
• 2 * 2 tablespoons coarse-ground mustard
• 1 * 1 tablespoon chopped fresh thyme leaves
• * Cooking spray
• 2 * 2 cups coarsely chopped peeled fresh or frozen peaches, thawed
• 1/4 * 1/4 cup hot mango chutney
• 1 * 1 tablespoon sliced green onions

Preparation

Step 1

rim 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 (350° to 400°). 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 160°.

Combine peaches, chutney, and green onion in a medium bowl, stirring well. Cut pork into thin slices, and spoon peach chutney over slices.