Grillwisehub FAQ for:
BBQ Pork Tenderloin with Peach Bourbon Glaze
What's the best way to ensure my pork tenderloin doesn't dry out during smoking?
Pork tenderloin can easily become dry due to its lean nature. To keep it moist, monitor the internal temperature carefully using a reliable meat thermometer and remove it promptly when it reaches 63°C (145°F). Avoid the temptation to cook longer as even 5-10 minutes extra can lead to dryness. If using a two-zone setup on a standard grill rather than a smoker, keep the tenderloin away from direct heat. The peach bourbon glaze adds significant moisture, so apply it generously during the final cooking stage. For optimal results, consider using the "Texas crutch" method by wrapping the tenderloin in foil after it reaches 54°C (130°F), then continuing until it reaches the target temperature. This helps retain moisture while still developing excellent flavour.
Can I substitute the bourbon for a non-alcoholic alternative in this recipe?
Absolutely! You can create a delicious alcohol-free version of this recipe with excellent results. Replace the bourbon with apple juice (preferably unfiltered) mixed with 1 teaspoon of vanilla extract and 1/2 teaspoon of apple cider vinegar per 60 ml (1/4 cup) of juice. This combination mimics bourbon's complex flavour profile with fruity notes, vanilla undertones, and slight acidity. For a more sophisticated non-alcoholic alternative, use a bourbon-flavoured essence (available at speciality baking shops) mixed with apple juice. These substitutions reduce the overall calorie count by approximately 30-40 calories per serving in the traditional version and 15-20 calories in the low-calorie version, while maintaining nearly identical flavour complexity. This adaptation makes the recipe suitable for those avoiding alcohol for religious, pregnancy, recovery, or personal preference reasons.
What are the key nutritional differences between the traditional and low-calorie versions of this recipe?
The low-calorie version offers significant nutritional improvements with 110 fewer calories per serving (210 vs 320). This comes primarily from reducing fat by 11g (7g vs 18g), representing a 61% fat reduction, achieved by trimming all visible fat from the tenderloin, replacing butter with Greek yoghurt, and reducing honey content. The carbohydrate content decreases by 3g (9g vs 12g), a 25% reduction, through using monk fruit sweetener instead of brown sugar and reducing honey. Protein content increases slightly by 2g (30g vs 28g) due to the addition of Greek yoghurt. The macronutrient ratio shifts dramatically from 35% protein, 51% fat, 14% carbs in the traditional version to a more fitness-friendly 57% protein, 30% fat, 13% carbs in the low-calorie version. This makes the light version particularly suitable for high-protein, moderate-carb dietary approaches while still delivering the beneficial antioxidants from peaches, which contain vitamin C and polyphenols that support recovery and immune function.
How can I tell when my pork tenderloin is perfectly cooked, and what's the best way to reheat leftovers?
For perfect doneness, use a reliable digital meat thermometer inserted into the thickest part of the tenderloin. The ideal temperature is 63°C (145°F), which yields a slightly pink centre that's both safe and maximally juicy. The pork will continue cooking during the 10-minute rest, reaching approximately 65-66°C (149-151°F). The meat should feel slightly firm but yield to gentle pressure. When cut, look for a faint rosy hue rather than grey meat, which indicates overcooking. For leftovers, store in an airtight container in the refrigerator for up to 3 days. To reheat, slice the cold tenderloin (never bring to room temperature first) and either, vacuum seal and reheat in a 60°C (140°F) water bath for 20 minutes, or place in a covered skillet with the leftover glaze and 2 tablespoons of water, gently warming over medium-low heat until reaching 74°C (165°F).
What are some complementary side dishes that pair well with this pork tenderloin?
This tenderloin pairs beautifully with sides that complement its sweet-smoky flavour profile. For the traditional version, consider a wild rice pilaf with toasted pecans, which echoes the bourbon's nutty notes, or grilled asparagus drizzled with balsamic glaze to balance the sweetness. Sweet potato wedges seasoned with smoked paprika create a flavour bridge to the tenderloin's spice rub. For the low-calorie version, try cauliflower "rice" roasted with garlic and herbs (adds only 50 calories per serving), grilled zucchini ribbons with lemon and mint, or a rocket (arugula) and fennel salad with citrus vinaigrette. The tenderloin also works wonderfully in a composed buddha bowl with quinoa, roasted vegetables, and a spoonful of the peach glaze as dressing. For a complete meal with balanced macros, pair 115g (4oz) of the low-calorie tenderloin with 100g (3.5oz) of roasted sweet potato and 150g (5oz) of grilled vegetables for a well-rounded 400-calorie meal with approximately 33g protein, 12g fat, and 35g carbohydrates.