Pork Tenderloin With Bourbon Peach Sauce

pork tenderloin with bourbon peach sauce

If sweet summer peaches are one of your favorite fruits, then you are going to love this wonderfully tender and flavorful pork recipe. Prime pork tenderloin is butterflied, spread with an herb paste, rolled then brushed with a vibrant, sweet and slightly spicy peach bourbon sauce and roasted.

Pork Tenderloin With Maker's Mark Bourbon Peach Sauce
Pork Tenderloin Stuffed With Fresh Herbs Roasted With Bourbon Peach Sauce Along With Grilled Peach And Pecan Rice

To my thinking, there is nothing like the taste of a fresh picked, tree ripened peach so imagine my delight learning that the New Hampshire farm we used to own had a small grove of peach trees planted next to the apple and pear orchards that surrounded our 1730 historic home. I’ll never forget the first slightly warm peach that I picked fresh from the grove, the flavor was wonderful.

roasted pork tenderloin glazed with bourbon peach sauce
Roasted Pork Tenderloin Glazed With Bourbon Peach Sauce

Now living in Florida, the peaches I buy come from Georgia or as far away as Chile and China. Because of Covid-19, I’m using a shopping service for my groceries. When I wanted peaches to create this recipe, I wrote a note…”please check that there are no soft spots yet not rock hard, thank you”. Always say please and thank you when someone else is doing your produce shopping. The peaches that were delivered were huge and sweet. If the peaches you buy are not exceptional don’t worry, cooking will bring out the sweetness in the peach sauce.

Maker’s Mark Bourbon Peach Sauce

Serves 4, adjust the recipe according.

  • 1 – 2 peaches, peeled and coarsely chopped
  • 1/2 c. water
  • 2 Tbsp. butter
  • 1 red Anaheim or jalapeño pepper, finely chopped (2 Tbsp.)
  • 2 cloves garlic minced (1 Tbsp.)
  • 1 Tbsp. freshly grated ginger
  • 1 Tbsp. dark brown sugar
  • 2 tsp. soy sauce (I use Tamari gluten free soy)
  • 2 Tbsp. rice wine vinegar
  • 1  11.5 oz. can peach nectar
  • 3 Tbsp. bourbon (I used Maker’s Mark bourbon whiskey)* see tips

Place the diced peach and water in a small sauce pan and bring to a boil. Reduce heat to a simmer and cook until the peach is soft, about 5 minutes. Cool slightly, pour into a blender and pulse until smooth. Melt the butter in a sauce pan, add the the pepper, garlic and ginger, cook for 1 minute. Add the sugar, soy, vinegar, nectar, bourbon and the peach puree. Stir to combine and simmer until the sauce can coat the back of a spoon (it will be reduced by about 1/3 to 1/2).


  • When shopping for peaches, they should have a slight sweet smell and slight give at the stem.
  • If fresh peaches are not available, the sauce can easily be made with frozen peaches.
  • If cooking with gas, it is a good idea to add the bourbon off the heat so that there are no flair ups.
  • For a thicker sauce, instead of blending the peaches, you can use a potato masher. 
  • I used Maker’s Mark bourbon for this recipe but feel free to use any bourbon of your liking. Maker’s Mark bourbon just happens to be my husband’s favorite. I believe you will really enjoy the bourbon peach sauce used to glaze and sauce the pork. It also great on grilled pork chops and grilled chicken so you might want to double the recipe.



Pork Tenderloin

Preheat the oven to 400 degrees.

  • 1 pork tenderloin (about 1 to 1 1/2 lbs.), trimmed of all silver skin
  • the fatty part (only) of 2 strips of thick cur bacon, chopped (1 – 1/2 Tbsp.)
  • 1 garlic clove minced
  • 1 tsp. chopped fresh rosemary
  • 1 tsp. chopped fresh thyme
  • 2 Tbsp. chopped fresh parsley
  • 1/4 tsp. more or less, salt
  • 1/4 tsp. more or less, freshly ground black pepper
  • additional salt and pepper for seasoning the outside of the tenderloin
  • 1 Tbsp. oil

Butterfly the pork by cutting lengthwise down the center of roast, cut to but not through the other side. Spread the meat flat, cover with plastic wrap and lightly pound to even the thickness. Place garlic, herbs, salt, pepper and chopped bacon fat in a food processor and pulse until the mixture becomes a paste. Spread paste evenly over the pork. Roll pork tightly back into its original shape and tie with cooking twine. Season the pork with salt and pepper.

Heat oil in a large ovenproof skillet over medium high heat. When it starts to shimmer, add the pork and lightly sear on all sides. Brush with a little of the peach sauce and place in the preheated oven and bake about 15 -20 minutes, depending on size, until the pork registers 145 degrees. Remove from the oven, cut off the twine, brush with a little sauce and let rest for 5 minutes. Slice tenderloin into 1/4 inch pieces, plate and spoon some of the remaining bourbon peach sauce on top.


I believe you will love this tender, juicy pork tenderloin glazed with the bourbon peach sauce. It is slightly spicy, sweet and bursting with flavor. The bourbon and brown sugar in the sauce complement the naturally sweetness of the peaches. The chilies and fresh ginger add just enough spiciness to enhance the flavor of the pork without overpowering it. The fresh herb paste is similar to what I use when I make an Italian Porchetta. It not only flavors the pork but creates juices that baste the tenderloin from the inside out.


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86 thoughts on “Pork Tenderloin With Bourbon Peach Sauce

    1. Thank you Dorothy, the peach sauce was a real winner and I’m definitely going to be serving it with other things. I’m glad you like it.

    1. Hi Eva, Years ago we went to Niagara On The Lake and I was amazed at the huge peach groves everywhere you went. Your fresh peaches would indeed be wonderful for this dish. Enjoy!

  1. Such a wonderful looking dish! And I happen to have some pork tenderloin in my refrigerator. And I think I have a peach or two left. Mmm, wonder how I can use them? Maybe make this? 🙂 We’re using a shopping service too, and we’re lucky enough to get the same shopper about 80% of the time. Over time we’re training each other. Notes like you suggest are a big help for both of us — our shopper really makes an effort to get us exactly what we want, and appreciates notes like that so no guessing is needed. Anyway, good post — thanks.

    1. Hi John, You are lucky to get the same shopper as you can build up a rapport. I’ve had a couple of really good shoppers, even one giving me a thank you note for the tips, but I’ve also had a couple that just hurried through and I got damaged produce…thankfully the market will make good for it. If you had a chance to try the recipe, I hope you enjoyed it.

    1. Thank you Penny, this dish really did turn out to be a delicious one. If you don’t have bourbon, I think rum would also be good in the sauce.

  2. That sounds divine! I am from Atlanta and my grandfather was a peach farmer in South Georgia, so I love it. Have you published the pecan rice recipe? The whole meal sounds perfect.

    1. I’m glad that you like the meal Amelia. No have haven’t published the rice recipe but perhaps soon. Thank you for your lovely compliment.

    1. Thank you Jovina, I’m happy to know you like the pork and peach bourbon sauce. The fresh herb mixture keeps the pork moist and adds flavor.

  3. We are in love with everything about this recipe and especially that herb stuffing. Looks sublime. This week is a little cooler and rainy so we might actually turn the oven on this week. Now that bourbon peach sauce is so delicious. We are going to want to slather that on everything. Best make extra!

    1. Hi Bobbi, I’ve been getting rave reviews from friends about the peach sauce and you are right, it would be great on so many foods. Thank you for your nice compliment.

    1. I appreciate your nice compliment Gary about the meal, it turned out as good as it looks. You are correct, peaches and pork are a good combination. Thank you!

  4. Well, I loved the look of the rice and the peach even before I read about the pork ! Methinks many of us read and tell we are going to prepare the said dish . . . . well, this one REALLY will be tried as soon as I have all the ingredients at home 🙂 ! Just that tad different . . . ! Love the flavour combinations even tho’ I have to try explain to my favourite Scottish single malt why it is a cooking ingredient all of a sudden . . . no bourbon in the house and, looking at the exchange rate, possibly none on the shopping list either . . .

    1. Hi Tandy, our area of Florida grows oranges and grapefruits. The peaches in our markets usually come from the next state up, Georgia.

  5. Hi Karen! and happy peach season. 🙂 I just made a similar recipe to this and absolutely loved it. Great combo of flavors. Love your addition of jalapeno.

  6. Really, I can’t wait to make this! Pork and fruit is such a winning team! How I love adding your recipes to my collection!

    Hope you and your family are well and staying safe in this pandemic, and thank you for your recent visit!


  7. I’ve been enjoying all the fresh peaches, both savory and sweet dishes. Love the combination of peach and pork and with that peach sauce this is an extra special meal! Maker’s Mark is my husband’s favorite too!

    1. Hi Sandra, I’m with you about enjoying summer peaches while we can. I think you would really enjoy the Maker’s Mark bourbon peach sauce, we thought it was outstanding, especially with the pork. Thank you for your compliment.

  8. Love love love. Pork really goes well with so many different kinds of fruit, especially in sauces, compotes, chutneys…. and I love what you did here. And the grilled peach. Did you get any negative comments about the pinkness of your pork?!!! That’s exactly how I cook it!!!

    1. Thank you Mimi, you are right…pork has a neutral flavor and peaches make a good pairing. I didn’t get any negative comments as I think most anyone that enjoys pork knows it should be cooked a little pink to keep it juicy and tender. I’m glad it is the way you like to prepare it yourself.

  9. Pork with a bourbon peach sauce sounds like a fabulous summer meal! Just ate our way through 25 pounds of peaches, but will certainly be buying more at our produce stand when local peaches are ripe!

    1. Hi Liz, I’ve probably eaten that many peaches as well. We have to enjoy them while they are in season. I’m happy to know that you like the pork with the peach sauce, thank you for your compliment.

  10. Peach season is always anticipated here in South Carolina! The extreme heat caused a very small crop, but still oh so sweet. This is a must-make recipe to pair up fresh peaches and our favorite, pork, since we’re originally from Iowa and devour it! Thanks, Karen!!

  11. Oh my, you made my day. I know what you are talking about. As a little girl, I asked my mom, ” How will I know what peach to eat (from the trees behind the house). She said gently put your hand out under a peach and the one that falls in your hand is the one you eat.” Those were happy days. You just brought me back home. Thx for a lovely recipe.🍑

  12. What a delicious summer meal, Karen! I love the idea of using the bacon fat as a way to hold the herbs on the pork. Fun idea! And then of course the bourbon peach sauce is right up my alley. I love my South Carolina peaches, and we have some in the fridge right now. I’ll have to whip up this sauce…we have plenty of bourbon in the cabinet. Haha!

    1. Thank you David, yes the bacon fat and herb mixture is a good one. It bastes the pork from the inside out as well as adding lots of flavor, I’m glad you like the idea. I hope you enjoy the bourbon peach sauce, everyone seems to love it after they have made it.

    1. Thank you That for your lovely compliment. It is a challenge buying store bought peaches, sometimes they can be perfect and other times…well, not so good. I’m glad you like the meal. 😊

  13. This recipe for stuffed pork with a bourbon peach sauce is mouth-watering! Very impressive for me to serve guests this fall! Thanks, Karen! Another delicious meal from Karen’s Kitchen!

    1. Thank you Sarah for stopping by for a visit and your lovely compliment. I’m happy to know that you like the pork with the bourbon peach sauce.

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