2 pieces of pork tenderloin between .75lbs and 1 lbs each
For the rub
3 tablespoons fine sea salt
3 tablespoons dark brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cayanne
1 teaspoon dried parsley
1 teaspoon dried thyme
Combine in a container with a lid and shake well.
Place each tenderloin on a large piece of plastic wrap. Spoon the rub generously over the meat. ( I like to wear gloves) rub the seasoning into the meat. Wrap tightly and refrigerate for 24 hours.
For the sauce
2 cups apple cider
1/2 cup bourbon plus 1 teaspoon
1/4 cup maple syrup
1 tablespoon horseradish
2 tablespoons of ketchup
Cut peaches in half removing pits. Brush with bourbon. Grill on hot grill 3 minutes each side. Purée in blender. Combine all ingredients in a large sauce pan.
Bring to a boil and then lower heat to simmer. Cook until reduced by half and thick about 1 hour.
Remove pork from plastic and pat dry with paper towel
On a hot grill – place pork unglazed on the grill for 3 minutes. After tuning glaze with sauce. Turn every 3 minutes glazing after each turn for a total of 15 minutes. Let the pork rest for 10 minutes before slicing. Internal temp should be 145-150. Brush slices with remaining sauce and enjoy.
I also like to grill up additional peaches to serve with the pork.
Amazing for all those summer BBQ’s!! Thank you Zoe and Sweety!! Check out more of this dynamic duo at:
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