Grilled Pork Tenderloin with Peach Glaze

Ingredients

• 2 pork tenderloins, about 1 1/4 pounds each
• 2 teaspoons kosher salt
• 1 teaspoon coarse black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1 tablespoon olive oil
• 2/3 cup peach preserves
• 2 tablespoons cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon bourbon
• 1/4 teaspoon red pepper flakes
• 1 tablespoon chopped fresh thyme

Before you cook

• Trim the silverskin off each tenderloin by sliding a thin knife under it and pulling.
• Mix the salt, pepper, smoked paprika and garlic powder in a small bowl.
• Rub the tenderloins with olive oil and season them on all sides.
• Let the meat sit at room temperature for 20 minutes.
• Warm the peach preserves, vinegar, mustard, bourbon and red pepper flakes in a small saucepan until smooth.
• Stir the thyme into the glaze and set half of it aside for serving.

Steps

1. Heat the grill for two-zone cooking at about 450 degrees Fahrenheit on the hot side.
2. Lay the tenderloins over direct heat and sear for 2 minutes.
3. Roll each tenderloin a quarter turn and sear again for 2 minutes.
4. Keep turning until all four sides are browned, about 8 minutes total.
5. Move the tenderloins to the cool side of the grill and close the lid.
6. Cook for about 8 minutes, until a thermometer in the thickest part reads 138 degrees Fahrenheit.
7. Brush the glaze over the tenderloins and roll them once.
8. Cook for 3 more minutes on the cool side until the glaze is set and shiny.
9. Pull the meat at 145 degrees Fahrenheit and rest it on a board for 8 minutes.
10. Slice the tenderloins into half-inch medallions and spoon the reserved glaze over the top.