Brown Sugar Bourbon Pork Tenderloin

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Club House La Grille® Brown Sugar Bourbon Seasoning in both the vibrant pork marinade and juicy peach glaze ensure complex flavour throughout every bite of this menu must-try.

Ingredients

Procedure

Brown Sugar Bourbon Pork Tenderloin

1. In a medium bowl, mix 4 1/2 teaspoons (22 ml) seasoning, oil, vinegar, water, bourbon, and orange juice. Reserve 2 tablespoons (30 ml) for brushing during cooking. Place tenderloin in a plastic bag and pour the marinade on top, seal, and refrigerate for 1 hour.
2. Remove pork from marinade. Discard any remaining marinade in bag. Grill pork over medium-heat until marked. Place in a 350ºF (175°C) 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 (1/2-cm) slices.

Peach Glaze

1. Mix peach preserves, brown sugar, and 2 teaspoons (10 ml) seasoning in a small saucepot, and bring to a boil. Can be used immediately or hot held throughout service.