Grilling Stovetop summer Labor Day peach bourbon two-zone grill

Labor Day Grilled Peach-Bourbon Pork Tenderloin with Charred Corn Succotash

Name: Labor Day Grilled Peach-Bourbon Pork Tenderloin with Charred Corn Succotash
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 lb Pork tenderloins (trimmed); 2 cups Fresh peaches, pitted and sliced; 0.25 cup Bourbon; 0.25 cup Light brown sugar, packed; 1 tbsp Dijon mustard; 2 tbsp Unsalted butter; 3 cups Fresh corn kernels (cut from about 4 ears); 1.5 cups Cherry tomatoes, halved; 1 cup Okra, trimmed and sliced (fresh); 2 tbsp Olive oil (about 2 tbsp) and kosher salt & freshly ground black pepper to taste

A festive end-of-summer main: pork tenderloins marinated and glazed with a bright peach-bourbon sauce, grilled over two heat zones until caramelized and juicy. Served alongside a quick charred corn, tomato and okra succotash for a colorful Labor Day centerpiece.

0.0(0 reviews)

Prep: 25m · Cook: 25m · Total50 mins

DifficultyMedium

Serves8

AuthorJake

Labor Day Grilled Peach-Bourbon Pork Tenderloin with Charred Corn Succotash

Jake's note

"This is a showstopping yet approachable Labor Day dinner — the peach-bourbon glaze gives the pork a glossy, caramelized finish while the quick succotash keeps the plate bright and seasonal. Make the glaze ahead to save time and spend more moments with guests around the grill."

Labor Day Grilled Peach-Bourbon Pork Tenderloin with Charred Corn Succotash

This Labor Day centerpiece leans into the last bright days of summer: sweet, sun-warmed peaches reduced with a splash of bourbon become a glossy, slightly boozy glaze that sings against lean, subtly sweet pork tenderloin. The contrast is what makes it fun — a lacquered, caramelized crust from high-heat searing, then a patient finish on the cooler side of the grill keeps the medallions tender and just pink. The glaze’s Dijon cuts through the sugar and butter, giving the sauce a savory backbone so the pork never tastes cloying.

The succotash brings texture and counterpoint: kernels kissed with char for smokiness, tomato for acidity, and snappy okra for a southern note that also keeps the plate lively. This version is built for home grillers who want a show-stopping main without theatrical technique — make the glaze ahead, stagger your sears if you’re feeding a crowd, and rely on a two-zone set-up to get both a shiny caramel and a gentle finish. It’s festive, seasonal, and forgiving enough to serve a mix of grill novices and confident cooks at the same table.

Plan your timing

Enter your target meal time:

6:07 pm–6:15 pm→Make the peach-bourbon glaze (make-ahead)

6:15 pm–6:23 pm→Prep and marinate the pork

6:23 pm–6:31 pm→Prep the two-zone grill and char the succotash ingredients

6:31 pm–6:39 pm→Sear the pork over direct heat

6:39 pm–6:47 pm→Finish on indirect, baste and time for doneness

6:47 pm–6:55 pm→Rest, slice, serve and scaling tips

Ingredients

Yield

Instructions

Make the peach-bourbon glaze (make-ahead)

Combine the sliced peaches, bourbon, light brown sugar, Dijon and butter in a medium saucepan over medium heat. Simmer gently, stirring occasionally, until peaches break down and sauce reduces to a thick glaze, about 12–15 minutes; press through a coarse sieve or pulse briefly with an immersion blender for a smoother glaze. Reserve half the glaze for basting and cool the rest completely before refrigerating — the glaze can be made up to 48 hours ahead.

For this step

2 cupsFresh peaches, pitted and sliced
0.25 cupBourbon
0.25 cupLight brown sugar, packed
1 tbspDijon mustard
2 tbspUnsalted butter

Make the peach-bourbon glaze (make-ahead)

Prep and marinate the pork

Trim silver skin from the tenderloins, pat dry and rub lightly with olive oil, kosher salt and pepper. Place pork in a large zip-top bag or shallow dish with 1/3–1/2 cup of the cooled peach-bourbon glaze to marinate; chill 1–8 hours (overnight is fine) to infuse flavor. If you're short on time, a 30–60 minute room-temperature soak still adds flavor — reserve at least 1/2 cup glaze for basting during grilling.

For this step

2 lbPork tenderloins (trimmed)
2 tbspOlive oil (about 2 tbsp) and kosher salt & freshly ground black pepper to taste

Prep the two-zone grill and char the succotash ingredients

Set up a two-zone fire: one side high heat (direct) and the other medium-low with lid closed (indirect). Toss corn and sliced okra with a drizzle of olive oil, salt and pepper. Using a hot cast-iron skillet on the direct side (or directly on grates in a grill basket), cook the corn, stirring occasionally until charred in spots, 6–8 minutes; add okra for the last 3–4 minutes to char slightly but stay crisp-tender. Transfer to a bowl and toss with halved cherry tomatoes and a small pat of the butter from the glaze — the residual heat will soften the tomatoes without overcooking. Keep warm on the indirect side while you grill the pork.

For this step

3 cupsFresh corn kernels (cut from about 4 ears)
1.5 cupsCherry tomatoes, halved
1 cupOkra, trimmed and sliced (fresh)

Prep the two-zone grill and char the succotash ingredients

Sear the pork over direct heat

Remove pork from marinade (discard used marinade) and place on the hot direct side; sear, turning every 2–3 minutes, until well caramelized on all sides, about 6–8 minutes total. For evenly caramelized crust, rotate often and watch for flare-ups; if you’re cooking multiple tenderloins for a crowd, sear in batches and keep finished pieces on the cooler side of the grill or a warm sheet pan tented with foil.

Finish on indirect, baste and time for doneness

Move seared tenderloins to the indirect side, brush with reserved glaze and close the lid. Roast until an instant-read thermometer registers 140–145°F (60–63°C), about 10–15 minutes depending on thickness; baste every 4–5 minutes to build a sticky glaze. For planning: allow ~12–18 minutes of total indirect time per 1–1.25 lb tenderloin; for multiple tenderloins, stagger searing so they all have 8–15 minutes indirect time, or use two grates/pans to finish more at once.

Rest, slice, serve and scaling tips

Transfer pork to a cutting board and rest 5–10 minutes, then slice into medallions and serve alongside the charred corn, tomato and okra succotash, finishing with a spoonful of extra peach-bourbon glaze. Scaling tips: to double for a crowd, double the glaze ingredients and marinate pork in two bags or a shallow hotel pan; sear in batches and use the indirect zone or a low oven (250°F/120°C) to hold and finish multiple loins without overcooking. Leftover glaze keeps 3–4 days refrigerated and doubles as a great sandwich spread the next day.

Tips from the kitchen

Two-zone grill setup

Establish a very hot direct zone for searing and a cooler indirect zone to finish; this prevents the glaze from burning while allowing internal temperature to rise gently.

Perfect glaze thickness

Reduce the peach-bourbon until it coats the back of a spoon, then cool slightly before refrigerating so it thickens without becoming candy-hard on the grill.

Frequent turning for crust

Rotate tenderloins every 2–3 minutes during the sear to build an even caramelized crust and avoid one-sided charring or flare-up spots.

Keep okra snappy

Add okra late to the cast-iron skillet and char it just until you see skin blisters; overcooking releases more mucilage and softens the texture.

Baste in stages

Reserve half the glaze for basting during the indirect finish and add a final spoonful after resting so the sauce stays glossy, not scorched.

Variations & substitutions

Non-alcoholic glaze

Replace bourbon with equal parts peach juice or apple cider and a teaspoon of apple cider vinegar for acidity; reduce slightly longer to concentrate flavor.

Swap for bone-in chops

Use 1–1.25 inch bone-in pork chops in place of tenderloin, searing the same way but finishing at 145°F internal and allowing a few extra minutes of indirect time.

Vegetarian option

Grill thick slices of portobello or extra-firm tofu marinated in the peach glaze; press tofu first and treat the mushrooms like the pork for sear-and-finish timing.

Smoky-spicy twist

Stir 1/2–1 teaspoon smoked paprika or a minced chipotle into the glaze for a warm smokiness that pairs well with the charred corn.

Storage & make-ahead

Store leftover sliced pork and succotash in separate airtight containers in the refrigerator for 3–4 days. Keep extra glaze refrigerated for up to 4 days; rewarm gently before using. To reheat pork without drying, cover loosely and warm in a 275°F oven until just heated through, or slice and pan-sear briefly to refresh the crust.

What to serve with it

Serve medallions fanned over a smear of extra glaze with a generous scoop of the charred succotash alongside—finish with chopped fresh herbs like basil or cilantro for brightness. Good sides include buttered new potatoes, grilled sourdough, or a peppery arugula salad dressed with lemon; for drinks, a brown-sugar old fashioned, an amber ale, or a sparkling peach iced tea complement the bourbon and fruit notes.

Frequently asked questions

Can I use pork loin instead of tenderloin?

Yes, but pork loin is thicker and less tender; watch internal temperature closely and allow more indirect cooking time, aiming for 145°F and a slightly longer rest to maintain juiciness.

What internal temperature should I cook to?

Pull the pork at 140–145°F (60–63°C) and rest 5–10 minutes—the carryover will bring it to a safe, juicy finish without drying the meat.

Is it safe to baste with the marinade?

Do not reuse raw marinade that contacted raw pork unless you fully boil it first; reserve a portion of the glaze before adding raw meat for basting and serving.

My glaze is burning on the grill—how do I prevent that?

High sugar content chars easily; sear only to build color, then move to indirect heat to baste and finish, and apply glazes in the last 8–10 minutes to avoid scorching.

What if peaches are underripe or out of season?

Use frozen peaches thawed and drained or swap in ripe nectarines; add a teaspoon of lemon juice if the fruit lacks brightness to balance the sugar and bourbon.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

8 servings

Step 1: Make the peach-bourbon glaze (make-ahead)

Fresh peaches, pitted and sliced2 cups
Bourbon0.25 cup
Light brown sugar, packed0.25 cup
Dijon mustard1 tbsp
Unsalted butter2 tbsp

Step 2: Prep and marinate the pork

Pork tenderloins (trimmed)2 lb
Olive oil (about 2 tbsp) and kosher salt & freshly ground black pepper to taste2 tbsp

Step 3: Prep the two-zone grill and char the succotash ingredients

Fresh corn kernels (cut from about 4 ears)3 cups
Cherry tomatoes, halved1.5 cups
Okra, trimmed and sliced (fresh)1 cup

Nutrition Facts

Per serving: 1 serving (about 350g)

Calories305

Total Fat10.9g

Saturated Fat3.9g

Trans Fat0g

Polyunsaturated Fat2.9g

Monounsaturated Fat2.3g

Total Carbohydrates33.2g

Dietary Fiber3.4g

Total Sugars17.9g

Protein22.2g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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