Maple and bacon can often be found in the barbecue sauce recipes of competitive grillers. Use this flavorful pair in both the marinade for pork tenderloin and in the peach glaze.
In a medium bowl, mix together 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.
Remove pork from marinade. Discard any remaining marinade in bag. Grill pork over medium-heat until marked. Place in a 350ºF (180ºC) 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" (1/2-cm) inch slices.
Peach Glaze
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.
