Peach Basil Bourbon Glazed Pork Tenderloin

Peach Basil Bourbon works twice here. A third of a cup cooks onto the seared pork in two coats, building a glossy glaze without scorching, then another two tablespoons pull the browned bits into a quick pan sauce. Peach and bourbon make sense with pork. The basil keeps the finish from reading too sweet.

Peach Basil Bourbon is the bottle. The peach reads first against the browned pork, the bourbon follows with a low smoky note, and the basil comes through at the end. The heat stays mild enough that the pan sauce still tastes like the skillet it came from.

Sear the pork before the glaze goes on. The sauce carries sugar from the peaches, so adding it after the crust forms gives it time to tighten in the oven without burning in the pan. Use a thermometer. Tenderloin is lean, and the difference between juicy and dry is a few degrees.

Time 40 min · Serves 4 · Sauce Peach Basil Bourbon · How it is used 1/3 cup in the glaze, plus 2 tbsp in the pan sauce

How hot is it The finished pork has mild warmth. Replace 1 tablespoon of sauce in the pan sauce with stock to soften it, or add 1 tablespoon more for extra heat.

Ingredients

For the Pork

• 1 pork tenderloin, 1 to 1 1/4 pounds, silver skin removed
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon neutral oil
• 1/3 cup Peach Basil Bourbon

For the Pan Sauce

• 1/4 cup low-sodium chicken stock or water
• 2 tablespoons Peach Basil Bourbon
• 1 tablespoon cold unsalted butter

To Finish

• 1 tablespoon thinly sliced fresh basil

Method

1. Heat the oven to 400F. Pat the pork dry, then season it all over with the salt and black pepper. Measure the 1/3 cup of Peach Basil Bourbon into a small bowl for glazing.
2. Heat the oil in a 10-inch oven-safe skillet over medium-high heat. Add the pork and sear it for 2 minutes on each broad side, then about 1 minute on each narrow side. The surface should be deeply browned, but the center will still be raw.
3. Turn off the heat. Brush the pork on all sides with half of the measured glaze. Transfer the skillet to the oven and roast for 7 minutes.
4. Brush the pork with the remaining glaze. Roast for another 5 to 8 minutes, until the glaze is glossy and slightly darkened and the thickest part of the pork registers 145F.
5. Move the pork to a cutting board and rest it for 10 minutes. Keep the skillet and its browned glaze for the pan sauce.
6. Set the skillet over medium heat. Add the chicken stock and the 2 tablespoons of Peach Basil Bourbon, then scrape the bottom of the pan with a wooden spoon. Simmer for 1 to 2 minutes, until the sauce lightly coats the spoon.
7. Take the skillet off the heat and swirl in the cold butter until the sauce is smooth. Slice the pork across the grain, spoon the pan sauce over it, and finish with the fresh basil.

One more thing

The pork can be trimmed and seasoned up to one day ahead. Refrigerate it uncovered, then let it stand at room temperature for 20 minutes before searing.

Questions people ask

How do you make peach bourbon pork tenderloin?
Sear the pork first, brush it twice with Peach Basil Bourbon, and roast it at 400F until it reaches 145F. Rest it before slicing so the juices stay in the meat.

How spicy is Peach Basil Bourbon pork tenderloin?
It is mild, with a little warmth behind the peach glaze. Replace 1 tablespoon of sauce in the pan sauce with stock for a milder finish, or add 1 tablespoon more sauce for extra heat.

Can I make glazed pork tenderloin ahead of time?
You can season the raw pork one day ahead, but cook the glaze and pan sauce just before serving. Refrigerate leftover cooked pork for up to 3 days and reheat it gently with the sauce.

What can I make with peach bourbon sauce?
Use it as a glaze for pork tenderloin, pork chops, chicken, salmon, or roasted vegetables. Its peach, bourbon, and basil profile also works in marinades and quick skillet sauces.

More with this sauce: Peach Basil Bourbon White Pizza.