# Grilled Pork Tenderloin with Peach-Bourbon Glaze and Charred Green Bean Bundles > Juicy pork tenderloin grilled using a two-zone method and finished with a sticky peach-bourbon glaze, paired with bacon-wrapped charred green bean bundles. Weeknight-friendly prep, with a make-ahead glaze and clear timing so you can grill both components together and get perfect caramelization every time. Canonical URL: https://www.topshelf.recipes/recipes/grilled-pork-tenderloin-peach-bourbon-glaze-charred-green-bean-bundles ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: July 1, 2026 Last Updated: September 28, 2026 ## About This Recipe This grilled pork tenderloin with peach-bourbon glaze is built around contrasts: a satin, slightly boozy sweet glaze that forms a sticky, caramelized finish on tender pork medallions, and smoky, crisp bacon-wrapped green bean bundles that give the plate crunchy, savory punctuation. Two-zone grilling is the secret — a quick, unapologetic sear over very hot grates to develop Maillard crust, then a gentle finish over indirect heat so the glaze can caramelize without burning. Fresh peaches (or thawed frozen) lend bright fruitiness that cuts through the bacon and brown sugar, while a touch of Dijon and butter in the glaze adds richness and balance. This version is intentionally weeknight-friendly: the peach-bourbon glaze can be made up to three days ahead and the recipe’s timing lets you sear both pork and bundles and move them to indirect heat so they finish together. Tie the tenderloin for even slices and rely on an instant-read thermometer for precise doneness — 145°F final is juicy and safe for pork. If you want cleaner plating, reserve a small portion of the glaze before you begin basting so you have a glossy sauce to spoon over slices without the charred bits. ## Recipe Information - Prep Time: 25 minutes - Cook Time: 30 minutes - Total Time: 55 minutes - Servings: 12 - Difficulty: Medium - Category: Grilling ## Ingredients ### Prep pork and bacon-wrapped green bean bundles - 2 lb Pork tenderloin - 1 lb Fresh green beans, trimmed - 8 slices Bacon slices (thin-cut recommended) - 1 tablespoon Olive oil - 1 batch Kosher salt, freshly ground black pepper, and garlic powder (seasoning) ### Make-ahead peach-bourbon glaze (stovetop) - 2 cups Fresh peaches, pitted and sliced (or frozen, thawed) - 1/4 cup Bourbon - 1/4 cup Light brown sugar, packed - 1 tablespoon Dijon mustard - 2 tablespoons Unsalted butter ## Instructions ### 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). ### 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. ### 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. 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. 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. 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. ## Nutrition Estimated nutrition per serving (1 serving): - Calories: 246 kcal - Protein: 23.3 g - Carbohydrates: 9.5 g - Fat: 11.9 g - Saturated Fat: 4.3 g - Fiber: 1.4 g - Sugar: 7.4 g - Added Sugars: 4 g - Cholesterol: 75.6 mg - Sodium: 655.8 mg - Potassium: 539.4 mg - Calcium: 26.9 mg - Iron: 1.3 mg - Vitamin D: 0 mcg ## Tips ### Tie for even cooking Use kitchen twine to form a uniform cylinder so the tenderloin cooks at the same rate and slices present neatly. ### Use an instant thermometer Check the pork’s internal temp in the thickest part; remove at 140–142°F knowing it will rise to 145°F while resting for perfect juiciness. ### Control flare-ups Keep a spray bottle of water handy and move the bundles away from direct flames; rotate rather than flip too often to preserve crisp bacon. ### Protect the glaze Sugar in the glaze burns quickly—apply it during the indirect phase and baste every few minutes rather than glazing during the initial sear. ### Par-cook green beans If your beans are very thick, blanch them 60–90 seconds then shock in ice water so the bacon crisps without leaving beans underdone. ## Variations and Substitutions ### Bourbon-free glaze Substitute bourbon with equal parts apple cider or peach juice and a tablespoon of apple cider vinegar for brightness if you prefer no alcohol. ### Maple-peach twist Replace part or all of the brown sugar with pure maple syrup for a deeper, woodsy sweetness that pairs nicely with bacon. ### Chicken or pork chops Use the same glaze and method on bone-in pork chops or boneless chicken breasts, adjusting finish time and removing at 160°F for chicken. ### Vegetarian bundle option Swap bacon for smoked tempeh or thin prosciutto-style seitan and finish a touch longer to get edges crisp while keeping beans tender. ## Notes This is a great dinner for both busy weeknights (make the glaze ahead) and relaxed weekend cookouts. The two-zone method keeps the tenderloin juicy while the glaze gets glossy and sticky — and the bacon-wrapped beans are a show-stopping, easy side. ### Storage and Make-Ahead Store leftover pork and green bean bundles in an airtight container in the refrigerator for up to 3 days; keep any extra glaze in a separate sealed jar for up to 3 days as well. Reheat pork gently in a 300°F oven wrapped in foil for 10–12 minutes to avoid overcooking, then slice and warm with a few spoonfuls of glaze; reheat bundles in the oven uncovered for 8–10 minutes to re-crisp the bacon. ### Serving Suggestions Serve with a simple lemon-herb rice or grilled corn to echo the summer fruit flavors, and a crisp green salad with vinaigrette to cut the richness. For drinks, pair with a slightly off-dry Riesling or a bourbon-forward cocktail like an old fashioned to echo the glaze; a citrusy IPA also handles the smoky bacon and sweetness well. ## Frequently Asked Questions ### What if I don’t have a two-zone grill setup? You can replicate two-zone cooking by lighting only half your burners or pushing coals to one side for indirect heat; if you only have a stovetop, sear in a hot pan and finish in a 375°F oven, glazing near the end. ### How do I know the pork is done without overcooking? Use an instant-read thermometer in the center; pull the tenderloin at 140–142°F and let it rest to reach 145°F. Resting is essential—slices will be juicier and the temperature evens out. ### Can I make the glaze ahead and will the alcohol cook off? Yes, make the glaze up to 3 days ahead and refrigerate. Simmering during the glaze stage reduces alcohol, but a faint bourbon note remains; simmer longer if you want less alcohol flavor. ### My glaze is grainy after blending—how do I fix it? If the sugar crystalizes or the texture is grainy, return the glaze to low heat with a splash of water or extra butter and whisk until smooth, then cool before glazing. ### How do I prevent the bacon from burning before the beans are done? Partially crisp the bacon over direct heat and then move bundles to indirect to finish; blanching the beans first will allow you to focus on crisping without overcooking the interior. ## Related Recipes and Guides - [Tandoori Yogurt Marinated Grilled Chicken (Tandoori Style on the Grill)](https://www.topshelf.recipes/recipes/tandoori-yogurt-marinated-grilled-chicken) - [Labor Day Grilled Lobster Rolls with Charred Scallion Brown Butter & Lemon‑Herb Aioli](https://www.topshelf.recipes/recipes/labour-day-grilled-lobster-rolls-charred-scallion-brown-butter-lemon-herb-aioli) - [Bulgogi Smash Burger](https://www.topshelf.recipes/recipes/bulgogi-smash-burger) - [Campfire‑Smoked Potato Salad with Mustard‑Bacon Vinaigrette — A Labor Day Grilling Side for Steak](https://www.topshelf.recipes/recipes/campfire-smoked-potato-salad-mustard-bacon-vinaigrette) - [Hanger Steak with Shallot Sauce](https://www.topshelf.recipes/recipes/hanger-steak-with-shallot-sauce) - [Grilled Pineapple Upside-Down Cake](https://www.topshelf.recipes/recipes/grilled-pineapple-upside-down-cake) - [Trending Charred Fruit Finishes](https://www.topshelf.recipes/articles/trending-charred-fruit-finishes) - [Trending Labor Day NoCook Sides](https://www.topshelf.recipes/articles/labor-day-no-cook-sides-make-ahead-room-temp) - [Summer Drink Menu Builder: 12 Seasonal Cocktails & Mocktails — Batch, Bottle & Grill‑Infused Tricks](https://www.topshelf.recipes/articles/summer-drink-menu-builder-12-seasonal-cocktails-mocktails-batch-bottle-grill-infused-tricks)