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Perfect Bourbon-Glazed Pork Tenderloin Recipe with Easy Peach Chutney

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A quick and easy bourbon-glazed pork tenderloin paired with a fresh, slightly spicy peach chutney that balances smoky sweetness and tangy fruitiness. Perfect for weeknight dinners or entertaining guests.

Ingredients

Scale
  • 1 whole pork tenderloin (about 1 to 1.5 pounds / 450–700 grams), trimmed of excess fat and silver skin
  • 1/3 cup (80 ml) good-quality bourbon (Maker’s Mark recommended)
  • 1/4 cup (60 ml) brown sugar, packed
  • 2 tablespoons Dijon mustard
  • 2 cloves garlic, minced
  • 1 tablespoon apple cider vinegar
  • Salt and freshly ground black pepper, to taste
  • 3 ripe peaches, peeled, pitted, and chopped (fresh or frozen)
  • 1 small red onion, finely chopped
  • 1/4 cup (60 ml) apple cider vinegar
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • Pinch of red pepper flakes (optional)
  • Salt, to taste
  • 2 tablespoons olive oil or avocado oil (for searing)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Pat the tenderloin dry with paper towels and trim any silver skin or excess fat.
  3. In a small bowl, whisk together bourbon, brown sugar, Dijon mustard, minced garlic, apple cider vinegar, salt, and pepper until smooth. Set aside.
  4. Heat olive oil in an oven-safe skillet over medium-high heat. Once shimmering, add the pork tenderloin and sear on all sides until golden brown, about 2-3 minutes per side.
  5. Brush the pork generously with half of the bourbon glaze. Transfer the skillet to the oven and roast for about 15-20 minutes, turning and glazing halfway through, until the internal temperature reaches 145°F (63°C).
  6. Remove the pork from the oven, tent loosely with foil, and let it rest for 10 minutes.
  7. While the pork rests, combine chopped peaches, red onion, apple cider vinegar, brown sugar, ground ginger, cinnamon, red pepper flakes (if using), and salt in a small saucepan. Cook over medium heat, stirring occasionally, until the mixture thickens and peaches soften, about 10-12 minutes. Adjust seasoning to taste.
  8. Slice the pork tenderloin into medallions, arrange on a serving platter, and spoon warm peach chutney over the top. Drizzle any reserved bourbon glaze as a finishing touch.

Notes

If glaze thickens too much while roasting, add a splash of water or bourbon to loosen it. Resting the pork after roasting is critical for juicy, tender slices. Use a meat thermometer to ensure pork reaches 145°F (63°C) for perfect doneness. Frozen peaches or other stone fruits like nectarines or apples can be used if fresh peaches are unavailable.

Nutrition

Keywords: bourbon-glazed pork tenderloin, peach chutney, pork recipe, easy dinner, quick pork tenderloin, bourbon glaze, peach chutney recipe, gluten-free pork, dairy-free pork

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