Mesquite Pork Loin with Grilled Peach Bourbon Glaze

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


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


  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 masher to mash peaches or puree with immersion blender if you want smoother. Reserve about 1 cup sauce to serve with pork.
  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, grilling 5 minutes at a time until internal temperature reaches 145°F to 160°F. Let stand 10 minutes before slicing to serve. Serve with remaining Grilled Peach Bourbon Sauce.