Grilled Pork Tenderloin with Peach-Bourbon Glaze and Charred Green Bean Bundles

How to Make Grilled Pork Tenderloin with Peach-Bourbon Glaze and Charred Green Bean Bundles

1. 1

   Step 1: Make-ahead peach-bourbon glaze (stovetop)

   Combine sliced peaches, bourbon, and brown sugar in a medium saucepan over medium heat. Simmer, stirring occasionally, until the peaches break down and the mixture reduces by about one-third (10–12 minutes); mash lightly with a spoon or potato masher. Stir in Dijon and butter, simmer 1–2 minutes more until glossy, then cool and purée with an immersion blender or in a blender until smooth. Make-ahead: refrigerate in a sealed container for up to 3 days (rewarm gently before using).

   For this step

   • 2 cupsFresh peaches, pitted and sliced (or frozen, thawed)
   • 1/4 cupBourbon
   • 1/4 cupLight brown sugar, packed
   • 1 tablespoonDijon mustard
   • 2 tablespoonsUnsalted butter
   
2. 2

   Step 2: Prep pork and bacon-wrapped green bean bundles

   Pat the pork tenderloin dry, trim silver skin, and tie loosely with kitchen twine if uneven so it cooks uniformly; brush with olive oil and season all over with kosher salt, black pepper and a light dusting of garlic powder. Toss trimmed green beans with a little olive oil and a pinch of the seasoning. Divide beans into 4 equal bundles and wrap each bundle with 2 bacon slices (overlap ends) and secure with a toothpick or twine; brush bacon lightly with oil to reduce sticking.

   For this step

   • 2 lbPork tenderloin
   • 1 lbFresh green beans, trimmed
   • 8 slicesBacon slices (thin-cut recommended)
   • 1 tablespoonOlive oil
   • 1 batchKosher salt, freshly ground black pepper, and garlic powder (seasoning)
   
3. 3

   Step 3: Set up two-zone grill and use quick-grill tricks

   Preheat grill for two-zone cooking: one side high heat (direct, about 450–500°F / 230–260°C) and the other side medium-low (indirect, 300–350°F / 150–175°C). Clean and oil grates, and keep a spray bottle of water handy for flare-ups. Quick-tricks for caramelization: sear on hot grates for short periods (2–3 minutes per side) without moving too often, then move to indirect heat to finish; constant flipping prevents good crusts.
   
4. 4

   Step 4: Sear pork and crisp bacon bundles over direct heat

   Sear the pork over direct heat 2–3 minutes per side until well-browned (including ends) to get good caramelization — resist moving it. At the same time, place bacon-wrapped green bean bundles over direct but off-center and rotate every 2–3 minutes to crisp bacon without burning (about 6–8 minutes total). Watch for flare-ups and move bundles briefly to cooler spots if flames get high.
   
5. 5

   Step 5: Finish on indirect, baste with glaze, and time components to finish together

   Move the pork to the indirect side and reduce grill to maintain ~325°F (160°C). Place the partially crisped green bean bundles on indirect beside the pork so everything finishes together. After 8–12 minutes (pork approx. 120–125°F / 49–52°C for medium-rare), brush the pork generously with the peach-bourbon glaze and continue cooking, basting every 3–4 minutes, until the pork reaches 145°F (63°C) (total indirect time ~12–18 minutes depending on thickness). The bundles should finish in 10–14 minutes on indirect; move them over direct for the last 1–2 minutes if you want extra char on the bacon.
   
6. 6

   Step 6: Rest, slice, and serve with extra glaze

   Remove pork and green bean bundles from the grill and tent the pork loosely with foil; rest 8–10 minutes to let juices redistribute (internal temp will rise a few degrees). Slice the pork into medallions, drizzle or serve with additional warmed peach-bourbon glaze, and plate with the charred bacon-wrapped green bean bundles. Tip: reserve a small amount of glaze before basting if you want a clean sauce for serving.
   

1. Combine sliced peaches, bourbon, and brown sugar in a medium saucepan over medium heat. Simmer, stirring occasionally, until the peaches break down and the mixture reduces by about one-third (10–12 minutes); mash lightly with a spoon or potato masher. Stir in Dijon and butter, simmer 1–2 minutes more until glossy, then cool and purée with an immersion blender or in a blender until smooth. Make-ahead: refrigerate in a sealed container for up to 3 days (rewarm gently before using).
2. Pat the pork tenderloin dry, trim silver skin, and tie loosely with kitchen twine if uneven so it cooks uniformly; brush with olive oil and season all over with kosher salt, black pepper and a light dusting of garlic powder. Toss trimmed green beans with a little olive oil and a pinch of the seasoning. Divide beans into 4 equal bundles and wrap each bundle with 2 bacon slices (overlap ends) and secure with a toothpick or twine; brush bacon lightly with oil to reduce sticking.
3. Preheat grill for two-zone cooking: one side high heat (direct, about 450–500°F / 230–260°C) and the other side medium-low (indirect, 300–350°F / 150–175°C). Clean and oil grates, and keep a spray bottle of water handy for flare-ups. Quick-tricks for caramelization: sear on hot grates for short periods (2–3 minutes per side) without moving too often, then move to indirect heat to finish; constant flipping prevents good crusts.
4. Sear the pork over direct heat 2–3 minutes per side until well-browned (including ends) to get good caramelization — resist moving it. At the same time, place bacon-wrapped green bean bundles over direct but off-center and rotate every 2–3 minutes to crisp bacon without burning (about 6–8 minutes total). Watch for flare-ups and move bundles briefly to cooler spots if flames get high.
5. Move the pork to the indirect side and reduce grill to maintain ~325°F (160°C). Place the partially crisped green bean bundles on indirect beside the pork so everything finishes together. After 8–12 minutes (pork approx. 120–125°F / 49–52°C for medium-rare), brush the pork generously with the peach-bourbon glaze and continue cooking, basting every 3–4 minutes, until the pork reaches 145°F (63°C) (total indirect time ~12–18 minutes depending on thickness). The bundles should finish in 10–14 minutes on indirect; move them over direct for the last 1–2 minutes if you want extra char on the bacon.
6. Remove pork and green bean bundles from the grill and tent the pork loosely with foil; rest 8–10 minutes to let juices redistribute (internal temp will rise a few degrees). Slice the pork into medallions, drizzle or serve with additional warmed peach-bourbon glaze, and plate with the charred bacon-wrapped green bean bundles. Tip: reserve a small amount of glaze before basting if you want a clean sauce for serving.