Recipe: Grilled Pork Loin with Bourbon Peach Glaze
A great thing about farmers markets is that you get to meet a lot of people who are passionate about preparing amazing food — and usually they are just as passionate about preparing great LOCAL food.
We met Mike Maddox not long after we started at the Anne Arundel County Farmers Market this spring. He’s there just about every week, shopping not just with us but with many of the other farmers and vendors. Occasionally, he’d share a photo of the meals he cooked on social media.
We were always impressed, and soon we learned why. Mike is a professional. His background includes time as an executive chef at The Chesapeake Bay Beach Club, Yellowfin Steak and Fish House and Boatyard Bar and Grill.
He was incredibly nice and eager to help when we asked if he’d send along recipes for us to share with all of you.
Here is the first one. As expected, it looks incredible. Try it out and tell us what you think!
- 1 Bowling Green Pork Loin (thawed)
- BBQ rub of your choice as needed
- Bourbon Peach Glaze
- ½ cup of bourbon
- 3 peaches (ideally freestone peaches)
- ¼ cup of honey
- 1 TBSP Dijon mustard
- ¼ tsp ground cloves
- ½ cup chicken stock
- 2 sprigs of mint finely minced
Pork Loin Instructions
- Start a fire in a grill or hot smoker. Remove the pork loin from the packaging and allow to sit at room temperature for 5-10 minutes.
- Apply the rub liberally over the outside of the pork loin during the waiting period.
- Place on the hot grill, turning every 15 minutes until the internal temperature reaches 135-140 degrees.
- Pull the loin off and let it carry over resting until around 150 degrees before slicing.
- Let the pork rest for 10 minutes and slice ¼ to ½ thick slices.
Bourbon Peach Glaze Instructions
- Remove the pits and cut the peaches into halves.
- Peel the peaches and place the peels and scraps **NOT THE PITS** in a saucepan at least 1 quart or slightly bigger.
- Add the bourbon to the saucepan and place over low heat.
- Once it comes to simmer, you can flame off the alcohol or not.
- Place the peaches on the cold portions of the grill and char/smoke for 10 minutes.
- After the bourbon and peels have simmered for 10 minutes, add the Dijon mustard honey and chicken stock. Allow to simmer for 15 minutes.
- Remove the peach peels. Chop the grilled peaches and add to the sauce.
- Simmer 10 more minutes.
- The glaze can be served chunky, or you can blend it at this point.
- Add the mint and allow to rest until served over the pork loin.