Peachy Keen Pork Tenderloin

This southern summer supper inspired pork tenderloin, is kissed with  bourbon, sweet ripe peaches, and a hint of backyard BBQ charm. Sweet, savory,  just a little bit sassy and is perfect for summer entertaining.

You will need:

2 ripe peaches, peeled and diced

2 tbsp white wine vinegar

2 cups of your favorite BBQ sauce

2 tbsp bourbon

2 tsp brown mustard

Reserved juice from the marinated peaches

1 pork tenderloin

Seasoned salt, or your favorite seasoning blend

Place the diced peaches in a bowl and add the white wine vinegar. Stir gently to coat. Let the peaches sit at room temperature for a few hours, stirring occasionally. This will lightly pickle them and draw out their juices.In a microwave-safe bowl, combine the BBQ sauce, bourbon, brown mustard, and the drained juice from the marinated peaches (reserve the peach pieces for serving). Cover and microwave on high in short intervals, stirring in between, until the sauce thickens slightly and cooks down to intensify the flavor.Preheat a grill to medium-high heat. Season the pork tenderloin generously with seasoned salt or your preferred seasoning blend.Place the tenderloin on the hot grill, cover, and cook for about 15 minutes, flipping halfway through, until the internal temperature reaches 145°F (63°C).Remove the pork from the grill and let it rest for 10 minutes before slicing. Slice the rested pork tenderloin into medallions. Arrange the slices on a serving platter. Drizzle generously with the bourbon-peach BBQ sauce and top with the marinated diced peaches.