Mesquite Pork Loin with Grilled Peach Bourbon Glaze

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Serves: 8


  • 4 medium ripe peaches, pitted and quartered
  • 2 tablespoons brown sugar
  • 2 tablespoons bourbon
  • 1/3 cup honey
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon lemon juice
  • 1 tablespoon butter
  • 1 Smithfield® Slow Smoked Mesquite Pork Loin Filet


  1. Heat charcoal or gas grill to about 400°F. Place peach quarters on grill until char marks form on each side, including skin side. Remove from heat and cool slightly. Skins will slide off peaches after cooling. Discard skins and chop peaches.
  2. Combine peaches, honey, bourbon, brown sugar, butter and ginger in large saucepan; bring to a boil. Continue boiling until liquid has reduced and peach sauce thickens, about 20 minutes, stirring occasionally. Remove from heat and let cool. Use potato mash
  3. Butterfly pork loin filet by slicing down the middle lengthwise without cutting all the way through. Oil grill grates well. Open filet to lay flat and grill for 5 minutes, brushing or spooning peach sauce on top. Turn filet over and repeat with peach sauce