Lunch: Bourbon Pork Tenderloin With Peach Chutney Recipe | MyRecipes

Ingredients

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

Instructions

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 (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.

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