Bourbon Peach Pork Tenderloin

Whisk together peach jam, bourbon (if using), garlic, and citrus zest and juice. Slowly whisk in olive oil until incorporated and season with salt and pepper. Taste and adjust seasoning, if desired. Remove ¼ cup of the marinade and place in a small container fitted with a lid; refrigerate.

Place pork tenderloin in a large Ziploc bag. Add remaining peach marinade and zip the bag. Place in the refrigerator and allow to marinate for at least 2 and up to 24 hours, rotating the bag halfway through.

Preheat grill to medium-high. Place pork tenderloin on the hot grill and allow to cook 12–15 minutes, turning halfway through while basting with the remaining ¼ cup marinade, until internal temperature reaches 140ºF (it will continue to cook as it rests). Allow pork to rest on a cutting board for 10 minutes before slicing.

In the meantime, prepare the salsa. Mix together peaches, jalapeno, red onion, citrus zest and juice, honey and cilantro. Season with salt and black pepper. Taste and adjust seasoning, if necessary.

Serve sliced pork tenderloin with peach salsa.