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Bourbon Peach Ghost Pork Tenderloin

An elegant centerpiece with smoky bourbon notes and ghost pepper intrigue. The sauce behaves like a built-in gastrique, so you can glaze without fuss.
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Ingredients Method Notes

Ingredients
  

  • Finishing with butter softens the ghost pepper heat for a luxurious mouthfeel.
  • Pork
  • 2 pork tenderloins about 1 lb each
  • 2 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 tbsp avocado oil
  • Glaze
  • 1/2 cup Bourbon Peach Ghost sauce
  • 2 tbsp bourbon
  • 1 tbsp brown sugar
  • 1 tbsp unsalted butter

Method
 

  1. Method
  2. Season pork and roast at 275°F until internal temp hits 130°F, about 30 minutes.
  3. In a saucepan, simmer sauce, bourbon, and sugar until syrupy; whisk in butter off heat.
  4. Sear pork in a hot cast-iron skillet until browned, then brush with glaze.
  5. Rest 10 minutes, slice, and spoon extra glaze over the top.

Notes

Plating Ideas
Serve with grilled peaches and charred broccolini.
Finish with toasted pecans for crunch.
Bonus Uses
Glaze works for grilled salmon.
Brush on roasted sweet potatoes.