Grilled Bourbon-Peach Glazed Pork Tenderloin with Summer Herb Salad

Ingredients

• 1.5 pounds pork tenderloin
• 2 ripe peaches, pureed
• 1/3 cup bourbon
• 2 tablespoons honey
• 2 tablespoons apple cider vinegar
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 3 tablespoons olive oil, divided
• 4 cups mixed summer herbs (basil, mint, parsley, cilantro), chopped
• 1 cup cherry tomatoes, halved
• 1 tablespoon lemon juice

Instructions

1. In a small saucepan, combine peach puree, bourbon, honey, and apple cider vinegar. Simmer over medium heat until thickened slightly, about 10 minutes. Remove from heat and set aside.
2. Season pork tenderloin with salt, pepper, and smoked paprika.
3. Preheat grill to medium-high heat. Brush pork with 1 tablespoon olive oil.
4. Grill pork tenderloin for 20-25 minutes, turning occasionally and basting with bourbon-peach glaze during the last 10 minutes of cooking, until internal temperature reaches 145°F.
5. While pork cooks, toss mixed herbs and cherry tomatoes with remaining 2 tablespoons olive oil and lemon juice in a bowl. Season with salt and pepper to taste.
6. Let pork rest for 5 minutes after grilling, then slice.
7. Serve sliced pork over summer herb salad, drizzling additional bourbon-peach glaze if desired.