If you are on the hunt for a super tender and flavorful Pork tenderloin recipe – you have found it! This was one of those recipes that I actually impressed myself with. I knew it was going to be a good flavor profile but I did not expect just how tender the pork would turn out. Bourbon Peach Pork Tenderloin is a perfect weeknight meal because it’s so simple to put together, but also a great Sunday Supper because it has that big of a flavor.
For the peach pie filling, you will want to make sure its the pie filling and not peach preserves . You want it to have whole slices of peaches in it because they do get very soft and fall apart some while cooking. I prefer the Simply Pie Filling by Duncan Hines Comstock. It doesn’t have too much sugar in it and it also doesn’t have too much gelatin either. I know a lot of people shy away from making savory dishes with fruit in them but you’ve go to go with me on this one.
As usual, I used Jim Beam Bourbon. You can use any bourbon you have on hand or prefer. But I will say for this recipe, don’t swap it out for whiskey. You want the smokey stronger flavor of the bourbon to cut the sweet of the peaches. Also I would not suggest using a flavored bourbon, as those tend to be another layer of sweetness.
When I made this I wanted to balance out the sweet and smokey with a bit of sour notes. So I paired it with my Pickle Potato Salad. The sour of the dill pickle in it was the perfect match for the peach and bourbon. Another good combination would be a rice pilaf or maybe so couscous dish.
Now Let’s Get Cookin’!
Bourbon Peach Pork Tenderloin
- 1 13×9 Baking Dish
- 2 Pork Tenderloins should be able 3 lbs
- 1 20oz can Peach Pie Filling should have whole slices of peaches
- ½ cup Bourbon
- ¼ cup Worcestershire Sauce
- 1 tsp Paprika
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Parsley
- Preheat oven to 375degF.
- Add pork to a 13x 9 baking dish (in a single layer)
- Combine remaining ingredients and pour over top of pork. Try to completely cover both tenderloins. Bake for 45 minutes.
- Let rest for at least 5 minutes before slicing. Serve with a ladleful of the peach sauce.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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