Grilled Pork Tenderloin with Peach-Bourbon Glaze and Charred Green Bean Bundles
Juicy pork tenderloin grilled using a two-zone method and finished with a sticky peach-bourbon glaze, paired with bacon-wrapped charred green bean bundles. Weeknight-friendly prep, with a make-ahead glaze and clear timing so you can grill both components together and get perfect caramelization every time.
Author's Note
"This is a great dinner for both busy weeknights (make the glaze ahead) and relaxed weekend cookouts. The two-zone method keeps the tenderloin juicy while the glaze gets glossy and sticky — and the bacon-wrapped beans are a show-stopping, easy side."
Grilled Pork Tenderloin with Peach-Bourbon Glaze and Charred Green Bean Bundles
This grilled pork tenderloin with peach-bourbon glaze is built around contrasts: a satin, slightly boozy sweet glaze that forms a sticky, caramelized finish on tender pork medallions, and smoky, crisp bacon-wrapped green bean bundles that give the plate crunchy, savory punctuation. Two-zone grilling is the secret — a quick, unapologetic sear over very hot grates to develop Maillard crust, then a gentle finish over indirect heat so the glaze can caramelize without burning. Fresh peaches (or thawed frozen) lend bright fruitiness that cuts through the bacon and brown sugar, while a touch of Dijon and butter in the glaze adds richness and balance.
This version is intentionally weeknight-friendly: the peach-bourbon glaze can be made up to three days ahead and the recipe’s timing lets you sear both pork and bundles and move them to indirect heat so they finish together. Tie the tenderloin for even slices and rely on an instant-read thermometer for precise doneness — 145°F final is juicy and safe for pork. If you want cleaner plating, reserve a small portion of the glaze before you begin basting so you have a glossy sauce to spoon over slices without the charred bits.
Plan your timing
Ingredients
Instructions
Make-ahead peach-bourbon glaze (stovetop)
For this step
- 2 cupsFresh peaches, pitted and sliced (or frozen, thawed)
- 0.25 cupBourbon
- 0.25 cupLight brown sugar, packed
- 1 tablespoonDijon mustard
- 2 tablespoonsUnsalted butter
Prep pork and bacon-wrapped green bean bundles
For this step
- 2 lbPork tenderloin
- 1 lbFresh green beans, trimmed
- 8 slicesBacon slices (thin-cut recommended)
- 1 tablespoonOlive oil
- 1 batchKosher salt, freshly ground black pepper, and garlic powder (seasoning)
Set up two-zone grill and use quick-grill tricks
Sear pork and crisp bacon bundles over direct heat
Finish on indirect, baste with glaze, and time components to finish together
Rest, slice, and serve with extra glaze
Tips from the kitchen
Tie for even cooking
Use kitchen twine to form a uniform cylinder so the tenderloin cooks at the same rate and slices present neatly.
Use an instant thermometer
Check the pork’s internal temp in the thickest part; remove at 140–142°F knowing it will rise to 145°F while resting for perfect juiciness.
Control flare-ups
Keep a spray bottle of water handy and move the bundles away from direct flames; rotate rather than flip too often to preserve crisp bacon.
Protect the glaze
Sugar in the glaze burns quickly—apply it during the indirect phase and baste every few minutes rather than glazing during the initial sear.
Par-cook green beans
If your beans are very thick, blanch them 60–90 seconds then shock in ice water so the bacon crisps without leaving beans underdone.
Variations & substitutions
Bourbon-free glaze
Substitute bourbon with equal parts apple cider or peach juice and a tablespoon of apple cider vinegar for brightness if you prefer no alcohol.
Maple-peach twist
Replace part or all of the brown sugar with pure maple syrup for a deeper, woodsy sweetness that pairs nicely with bacon.
Chicken or pork chops
Use the same glaze and method on bone-in pork chops or boneless chicken breasts, adjusting finish time and removing at 160°F for chicken.
Vegetarian bundle option
Swap bacon for smoked tempeh or thin prosciutto-style seitan and finish a touch longer to get edges crisp while keeping beans tender.
Storage & make-ahead
Store leftover pork and green bean bundles in an airtight container in the refrigerator for up to 3 days; keep any extra glaze in a separate sealed jar for up to 3 days as well. Reheat pork gently in a 300°F oven wrapped in foil for 10–12 minutes to avoid overcooking, then slice and warm with a few spoonfuls of glaze; reheat bundles in the oven uncovered for 8–10 minutes to re-crisp the bacon.
What to serve with it
Serve with a simple lemon-herb rice or grilled corn to echo the summer fruit flavors, and a crisp green salad with vinaigrette to cut the richness. For drinks, pair with a slightly off-dry Riesling or a bourbon-forward cocktail like an old fashioned to echo the glaze; a citrusy IPA also handles the smoky bacon and sweetness well.
Frequently asked questions
What if I don’t have a two-zone grill setup?
You can replicate two-zone cooking by lighting only half your burners or pushing coals to one side for indirect heat; if you only have a stovetop, sear in a hot pan and finish in a 375°F oven, glazing near the end.
How do I know the pork is done without overcooking?
Use an instant-read thermometer in the center; pull the tenderloin at 140–142°F and let it rest to reach 145°F. Resting is essential—slices will be juicier and the temperature evens out.
Can I make the glaze ahead and will the alcohol cook off?
Yes, make the glaze up to 3 days ahead and refrigerate. Simmering during the glaze stage reduces alcohol, but a faint bourbon note remains; simmer longer if you want less alcohol flavor.
My glaze is grainy after blending—how do I fix it?
If the sugar crystalizes or the texture is grainy, return the glaze to low heat with a splash of water or extra butter and whisk until smooth, then cool before glazing.
How do I prevent the bacon from burning before the beans are done?
Partially crisp the bacon over direct heat and then move bundles to indirect to finish; blanching the beans first will allow you to focus on crisping without overcooking the interior.
Ratings & Reviews
Made this recipe?
Share your thoughts and a photo — be the first to review this recipe.
Ingredients
- Fresh peaches, pitted and sliced (or frozen, thawed)2 cups
- Bourbon0.25 cup
- Light brown sugar, packed0.25 cup
- Dijon mustard1 tablespoon
- Unsalted butter2 tablespoons
- Pork tenderloin2 lb
- Fresh green beans, trimmed1 lb
- Bacon slices (thin-cut recommended)8 slices
- Olive oil1 tablespoon
- Kosher salt, freshly ground black pepper, and garlic powder (seasoning)1 batch
Nutrition Facts
Per serving (1/4 recipe (500g))
More from Grilling
View all Grilling recipes →Ask me anything about this recipe — substitutions, scaling, techniques, timing.
Powered by AI · Answers may not always be perfect