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