Smoky Bourbon-Grilled Pork Tenderloin with Peach Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pork tenderloin marinated in bourbon and grilled to smoky perfection, paired with a refreshing peach salsa. This american-inspired grilling ready in about 40 minutes blends pork tenderloin, bourbon, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 20 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, whisk together 1/4 cup bourbon, 2 tbsp olive oil, 2 minced garlic cloves, 1 tsp smoked paprika, 1/2 tsp paprika, 1/2 tsp salt, and 1/4 tsp pepper. Place the 1.5 lbs pork tenderloin in the marinade, turning to coat, and let sit for 30 minutes at room temperature.
  2. Step 2: Preheat grill to medium-high (375°F/190°C). Remove pork from marinade, discarding the excess, and place on the grill. Cook for 10-12 minutes, turning once, until the internal temperature reaches 145°F (63°C).
  3. Step 3: While the pork grills, combine 2 diced medium peaches, 1/4 cup finely diced red onion, 2 tbsp chopped fresh mint, and 1 tbsp lime juice in a small bowl. Let sit for 10 minutes to meld flavors.
  4. Step 4: Let the pork rest for 5 minutes before slicing. Serve with the peach salsa on the side.

Frequently asked questions

How long does Smoky Bourbon-Grilled Pork Tenderloin with Peach Salsa take to make?

Total time is about 40 minutes (20 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Smoky Bourbon-Grilled Pork Tenderloin with Peach Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Smoky Bourbon-Grilled Pork Tenderloin with Peach Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Smoky Bourbon-Grilled Pork Tenderloin with Peach Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Smoky Bourbon-Grilled Pork Tenderloin with Peach Salsa?

American grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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