Bourbon Marinated Pork Tenderloin with Peach Watermelon Salsa

5 from 7 votes
12 hours 45 minutes
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Bourbon Marinated Pork Tenderloin with Peach Watermelon Salsa is just so peachy, so Southern and makes a lovely summery dish for two.  Perfect with my canned baked bean recipe!

Photo of Bourbon Marinated Pork Tenderloin with Peach Watermelon Salsa on worn baking sheet garnished with fresh mint.

The inspiration behind this recipe:

I don’t do many desserts and sweet recipes here for the simple reason my husband and I don’t need to eat it.  If it’s around, we’ll eat it!

Amazing and abundant displays of locally grown peaches and watermelons have greeted me lately each day when I walk into the grocery store to shop for my clients and I really wanted to create something with this summer bounty.

So, rather than something sweet, I wanted to use peaches in a savory preparation instead.  I came up with this peach and watermelon salsa that pairs beautifully with Bourbon-Marinated Pork Tenderloin.

The marinade for this dish is a delicious pork tenderloin recipe my sister makes that is one of her go-to recipes.  She pairs it with a quick and simple cold mustard sauce.

What is the difference between pork tenderloin and pork loin?

I can not tell you how many times I see pork “tenderloin” and pork “loin” confused.  They are two different cuts and if you’re unsure, ask the butcher.

  • The tenderloin is a long and narrow muscle located at the end of the loin.
  • Pork tenderloins are generally sold in packages of two.
  • Each tenderloin weighs approximately one pound.
  • They have a tough membrane called a silverskin that needs to be removed prior to cooking as the end result is rather chewy.
  • Pork loins have a “fat cap.”

Photo of pork tenderloin on white cutting board.

Tips for making Bourbon-Marinated Pork Tenderloin:

  • I like to buy pork tenderloin when it’s on sale, divide up the package, trim, place each tenderloin in a gallon-size zipper-top bag and freeze.
  • When you want to prepare one, thaw in the refrigerator.  One pork tenderloin takes approximately 24 hours to thaw.
  • When thawed, add your marinade to the bag, place back in the refrigerator and you’re ready to roll!
  • Save the good bourbon for drinking on the side!  An average bourbon will do.
  • Reserve the marinade to brush over the pork tenderloin while it’s cooking.  That’s okay to do as long as you don’t do it right before serving.  The meat should still have time to cook when you brush the marinade on for the final time.

Photo of Peach Watermelon Salsa garnished in serving bowl garnished with a mint sprig with sliced pork tenderloin in the background.

Tips for making Bourbon-Marinated Pork Tenderloin:

I like to buy pork tenderloin when it’s on sale, divide up the package, trim, place each tenderloin in a gallon-size zipper-top bag and freeze.  When you want to prepare one, thaw in the refrigerator.  One pork tenderloin takes approximately 24 hours to thaw.  When thawed, add your marinade to the bag, place back in the refrigerator and you’re ready to roll!

Save the good bourbon for drinking on the side!  An average bourbon will do.

Reserve the marinade to brush over the pork tenderloin while it’s cooking.  That’s okay to do as long as you don’t do it right before serving.  The meat should still have time to cook when you brush the marinade on for the final time.

Photo of Bourbon Marinated Pork Tenderloin with Peach Watermelon Salsa with pork tenderloin sliced halfway.

  • Pork is safe to eat when the internal temperature reads 145 degrees but there is going to be some slight carryover cooking.  Many people still have the heebie-jeebies about pink pork so if you want it thoroughly cooked, take it to 165 degrees.
  • A good, high-quality meat thermometer is a wise investment.  I’ve never found retail meat thermometers to be accurate so I use a professional-grade Thermapen.

Photo of Bourbon Marinated Pork Tenderloin with Peach Watermelon Salsa with meat fork and butcher knife.

Tips for making fruit salsa:

  • Fruit salsas can be made from almost any combination of fruit.
  • You want to include a spicy element like fresh chilies and an acid like vinegar or citrus juice to make all the flavors pop.
  • I used white balsamic vinegar here which is a great staple to keep in your pantry.  It adds that wonderful balsamic vinegar flavor without changing the color of your dish.

The Peach Watermelon Salsa does not hold well because of the watermelon.  If you wish to make the salsa ahead, add the watermelon right before serving.

Photo of Peach Watermelon Salsa being stirred with spoon in glass mixing bowl.

More easy pork tenderloin recipes you’ll love!

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Bourbon Marinated Pork Tenderloin with Peach Watermelon Salsa on baking sheet with meat fork and carving knife.

Bourbon Marinated Pork Tenderloin with Peach Watermelon Salsa

5 from 7 votes

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By: Carol | From A Chef's Kitchen
Bourbon Marinated Pork Tenderloin with Peach Watermelon Salsa is just so peachy, so Southern and makes a lovely summery dish for two.
Prep Time 15 minutes
Cook Time 30 minutes
Additional Time 12 hours
Total Time 12 hours 45 minutes
Course Beef
Cuisine American
Servings 2
Calories 331 kcal

Ingredients
  

Marinade

  • 1/4 cup bourbon whiskey
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar - light or dark
  • 1 (1-pound) pork tenderloin - trimmed of fat and silverskin

Salsa

  • 3 tablespoons peach jam or jelly - may also use apple jelly or orange marmalade
  • 3 tablespoons white balsamic vinegar
  • 2 peaches - peeled, pitted and chopped
  • 1 cup finely diced watermelon
  • 1 jalapeno pepper - minced (seeded if desired)
  • 1 clove garlic - minced
  • 2 tablespoons finely chopped red onion
  • 1/4 cup chopped fresh mint
  • salt - to taste

Instructions
 

Marinade and Pork

  • Combine bourbon, soy sauce and brown sugar in a gallon-sized zipper-top bag. Add the pork tenderloin, seal and squeeze the bag to evenly distribute the marinade around the pork. Refrigerate at least 4 hours and up to 12 hours. Turn the bag occasionally.
  • Preheat grill over medium heat. Remove pork from marinade and pat dry, reserving marinade.
  • Grill low and slow approximately 30 minutes, basting and turning occasionally. (Baste up to approximately 5 minutes before removing pork from grill.) Pork is safe when it reaches an internal temperature of 145 degrees.
  • Allow meat to rest 10 minutes before slicing. Slice diagonally against the grain and serve with salsa.

Salsa

  • Whisk jam/jelly and balsamic vinegar together. Add remaining ingredients and stir to combine.

Nutrition

Serving: 1 | Calories: 331kcal | Carbohydrates: 61g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 1642mg | Potassium: 570mg | Fiber: 4g | Sugar: 48g | Vitamin A: 1236IU | Vitamin C: 30mg | Calcium: 62mg | Iron: 2mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

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5 from 7 votes (7 ratings without comment)

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