Thursday, May 13, 2010

Brown Sugar Bourbon Pork Tenderloin with Grilled Corn Bread & Peaches

This recipe is compliments of McCormick.

Brown sugar and bourbon pair in both the marinade for the pork tenderloin and in the grilled peaches.

1 pkg McCormick Grill Mates Brown Sugar Bourbon Marinade
1/4 cup vegetable oil
2 Tbsp bourbon
2 Tbsp orange juice
1 pork tenderloin (about 1 lb)
2 pkgs (8.5 oz each) corn muffin mix
Grilled peaches
1/3 cup peach preserves

Mix marinade mix, oil, bourbon, and orange juice in small bowl.  Reserve 1/4 cup marinade for brushing.  Place pork in large resealable plastic bag or glass dish.  Add remaining marinade, turn to coat well.  Refrigerate 2 hours or longer for extra flavor.

Meanwhile, prepare corn muffin mixes as directed on package.  Spread evenly in greased 13 x 9" pan.  Bake in 400 degree oven 15 - 20 minutes or until golden brown.  Cool completely on wire rack.  Cut corn bread into 1 1/2" strips, then cut each strip in half.  Grill over medium heat 1 - 2 minutes on each side or until grill marks appear, turning once with a wide spatula.  (Do not use tongs as corn bread is fragile and tends to crumble.)

Prepare Grilled Peaches as directed in the recipe below.  Remove pork from marinade.  Discard any remaining marinade.  Grill pork over medium heat 25 minutes or until desired doneness, turning occasionally and brushing with reserved marinade halfway through cooking.  Discard any remaining marinade.  Let pork stand 5 minutes.  Cut into 1/4" slices.

To serve, warm peach preserves.  Spread evenly on corn bread strips.  Cut each corn bread strip into 1 1/2" squares.  Place 1 slice pork tenderloin and 1 grilled peach slice on each corn bread square.

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