Grilled Bourbon-Peach Glazed Pork Tenderloin with Charred Corn Salad

Ingredients

• 1.5 pounds pork tenderloin
• 2 ripe peaches, peeled and diced
• 1/3 cup bourbon
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• 2 ears fresh corn, husked
• 1/4 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and minced
• 2 tablespoons fresh cilantro, chopped
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions

1. In a small saucepan, combine diced peaches, bourbon, honey, apple cider vinegar, and smoked paprika. Simmer over medium heat until peaches break down and glaze thickens, about 15 minutes. Set aside.
2. Preheat grill to medium-high heat.
3. Season pork tenderloin generously with salt and pepper.
4. Brush pork all over with half of the bourbon-peach glaze.
5. Grill pork tenderloin for 20-25 minutes, turning and basting with remaining glaze every 5 minutes, until internal temperature reaches 145°F.
6. While pork cooks, grill ears of corn until charred in spots, about 8 minutes, turning occasionally.
7. Cut kernels off the cob and combine in a bowl with red bell pepper, red onion, jalapeño, cilantro, olive oil, salt, and pepper.
8. Let pork rest for 5 minutes before slicing. Serve pork tenderloin slices topped with extra glaze alongside the charred corn salad.