Courtesy of www.GAPEACHES.ORG


1 teaspoon smoked paprika

¼ teaspoon cinnamon

1 teaspoon salt

2 teaspoons olive oil

½ cup peach preserves

2 tablespoons bourbon

2 (1-pound) pork tenderloins, trimmed & silver skin removed

5 peaches, unpeeled and cut into quarters



  1. FIRST In a small bowl, combine paprika, cinnamon, and salt. Rub tenderloins with olive oil and sprinkle with spice rub.


  1. NEXT Preheat grill to medium-high heat. Grill pork, turning as needed, until lightly charred and meat thermometer inserted in thickest part registers 135°F, about 9 minutes. During the last few minutes of grilling, brush pork with peach glaze to finish.


  1. LAST  While pork is grilling, place peach quarters on the grill for about 2 minutes per side, until lightly charred. Allow pork to rest 10 minutes before slicing. Serve with grilled peaches.