# Labor Day Grilled Peach-Bourbon Pork Tenderloin with Charred Corn Succotash > 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. Canonical URL: https://www.topshelf.recipes/recipes/labor-day-grilled-peach-bourbon-pork-tenderloin-charred-corn-succotash ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: August 7, 2026 Last Updated: September 3, 2026 ## About This Recipe 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. ## Recipe Information - Prep Time: 25 minutes - Cook Time: 25 minutes - Total Time: 50 minutes - Servings: 8 - Difficulty: Medium - Category: Grilling ## Ingredients ### Prep and marinate the pork - 2 lb Pork tenderloins (trimmed) - 2 tbsp Olive oil (about 2 tbsp) and kosher salt & freshly ground black pepper to taste ### Make the peach-bourbon glaze (make-ahead) - 2 cups Fresh peaches, pitted and sliced - 1/4 cup Bourbon - 1/4 cup Light brown sugar, packed - 1 tbsp Dijon mustard - 2 tbsp Unsalted butter ### Prep the two-zone grill and char the succotash ingredients - 3 cups Fresh corn kernels (cut from about 4 ears) - 1 1/2 cups Cherry tomatoes, halved - 1 cup Okra, trimmed and sliced (fresh) ## Instructions ### 1. 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. ### 2. 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. ### 3. 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. ### 4. 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. ### 5. 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. ### 6. 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. ## Nutrition Estimated nutrition per serving (1 serving (about 350g)): - Calories: 315 kcal - Protein: 22.1 g - Carbohydrates: 35.7 g - Fat: 10.9 g - Saturated Fat: 3.9 g - Trans Fat: 0 g - Fiber: 2.8 g - Sugar: 21.7 g - Added Sugars: 0 g - Cholesterol: 64 mg - Sodium: 705 mg - Potassium: 937 mg - Calcium: 40 mg - Iron: 1.9 mg - Vitamin D: 0 mcg ## Tips ### 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 and 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. ## Notes 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. ### Storage and 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. ### Serving Suggestions 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. ## 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 Labor Day Steak Finishes](https://www.topshelf.recipes/articles/trending-labor-day-steak-finishes) - [7 Day Labor Day Drink Prep](https://www.topshelf.recipes/articles/7-day-labor-day-drink-prep) - [Labor Day Cocktail Pairing Playbook](https://www.topshelf.recipes/articles/labor-day-cocktail-pairing-playbook)