Brown Sugar Bourbon Pork Tenderloin with Grilled Corn Bread & Peaches Recipe

1. Mix Marinade Mix, oil, bourbon and orange juice in small bowl. Reserve 1/4 cup marinade for brushing. Place pork in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 2 hours or longer for extra flavor.

2. Meanwhile, prepare corn muffin mixes as directed on package. Spread evenly in greased 13x9-inch baking pan. Bake in preheated 400°F oven 15 to 20 minutes or until golden brown. Cool completely on wire rack. Cut corn bread into 1 1/2-inch strips, then cut each strip half. Grill over medium heat 1 to 2 minutes on each side or until grill marks appear, turning once with a wide spatula. (Do not use tongs as corn bread is fragile and tends to crumble.)

3. Prepare Grilled Peaches as directed in recipe below. Remove pork from marinade. Discard any remaining marinade. Grill pork over medium heat 25 minutes or until desired doneness, turning occasionally and brushing with reserved marinade halfway through cooking. Discard any remaining marinade. Let pork stand 5 minutes. Cut into 1/4-inch slices.

4. To serve, warm peach preserves. Spread evenly on corn bread strips. Cut each corn bread strip into 1 1/2-inch squares. Place 1 slice pork tenderloin and 1 Grilled Peach slice on each corn bread square.Grilled Peaches: Mix 1 package McCormick® Grill Mates® Brown Sugar Bourbon Marinade, 1/4 cup each packed brown sugar and melted butter, and 1 tablespoon bourbon in large bowl until well blended. Add 2 peaches, each cut into 1/4-inch slices; toss to coat well. Let stand 1 hour. Fold the edges of a sheet of heavy duty foil to form a shallow baking pan. Place on grill over low heat. Place peaches on foil. Cover with second sheet of foil. Grill 6 to 8 minutes or until peaches are browned and caramelized around edges, turning occasionally and brushing with marinade.