Bourbon Pork Tenderloin With Peach Chutney

Ingredients

• 0.5 cup bourbon 
• 2 tablespoons coarse-ground mustard 
• 1 tablespoon thyme leaves fresh chopped
• 1 tablespoon green onions sliced
• 0.3 cup mango chutney hot
• 2 cups peaches fresh thawed peeled coarsely chopped
• 1 pound pork tenderloin 

Equipment

• bowl
• grill
• kitchen thermometer
• ziploc bags

Directions

1. Trim fat from pork.
2. Combine bourbon, mustard, and thyme in a large heavy-duty, zip-top plastic bag.
3. Add tenderloin; marinate in refrigerator 8 hours.
4. Coat grill rack with cooking spray; place on grill over medium-hot coals (350 to 400).
5. Remove tenderloin from bag, reserving marinade.
6. 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 16
7. Combine peaches, chutney, and green onion in a medium bowl, stirring well.
8. Cut pork into thin slices, and spoon peach chutney over slices.