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peach bourbon pork tenderloin

Bacon Wrapped Pork Tenderloin with Peach Bourbon Glaze and Roasted Garlic Potato Purée

Bacon-wrapped pork tenderloin seared until crispy, roasted to 145°F, and finished with a fresh peach bourbon glaze. Served over silky roasted garlic potato purée. A private chef dinner party recipe.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Pork Tenderloin
  • 4 pork tenderloin portions 6 oz each
  • 8 strips applewood-smoked bacon
  • 2 tbsp avocado oil
  • salt and black pepper to taste
For the Peach Bourbon Glaze
  • 1 cup fresh peach diced
  • 4 tbsp bourbon
  • 4 tbsp honey
  • 4 tsp Dijon mustard
  • 4 tsp apple cider vinegar
  • 1 tsp smoked paprika
  • salt and pepper to taste
For the Roasted Garlic Potato Purée
  • 4 medium Yukon Gold potatoes peeled and cubed
  • 4 tbsp unsalted butter
  • ½ cup heavy cream warmed
  • 2 heads garlic, roasted cloves squeezed out
  • salt and white pepper to taste
For Garnish
  • fresh thyme or microgreens
  • edible flower petals optional

Method
 

Roast the Garlic and Make the Potato Purée
  1. Preheat oven to 400°F. Slice the tops off the garlic heads to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for 20 minutes until soft and golden.
    2. You can roast multiple heads of garlic at once and squeeze out the cloves as needed. Leftover roasted garlic keeps in the fridge for up to a week and makes everything better.
  2. Meanwhile, peel and cube the Yukon Gold potatoes. Boil in salted water for 10 to 12 minutes until fork tender. Drain well.
  3. Add cold butter to the drained potatoes while they’re still hot and let it melt through before you start mashing. Then add warm heavy cream a little at a time. Squeeze the roasted garlic cloves in and mash (or pass through a ricer for the silkiest texture) until smooth. Season with salt and white pepper. Keep warm.
    4. For the silkiest purée, work the potatoes through a ricer or fine mesh sieve as you mash, after the butter and cream go in. The texture difference is worth the extra step.
Make the Peach Bourbon Glaze
  1. Combine fresh peach, bourbon, honey, Dijon mustard, apple cider vinegar, and smoked paprika in a small saucepan over medium heat.
  2. Cook for 6 to 8 minutes, stirring occasionally, until the peaches break down and the glaze thickens. Season with salt and pepper. Set aside.
    3. The glaze thickens more as it cools. Pull it off heat when it still looks slightly loose — it should coat the back of a spoon but still drip. It tightens up fast.
Sear and Roast the Pork Tenderloin
  1. Pat the pork tenderloin portions dry and season with salt and black pepper. Wrap each portion with 2 strips of applewood-smoked bacon, securing with toothpicks if needed.
  2. Heat avocado oil in an oven-safe skillet over medium-high heat. Sear the bacon-wrapped tenderloin 3 to 4 minutes per side until the bacon is crispy and golden on all sides.
    3. The bacon does two things here: it bastes the meat as the fat renders and creates a crispy exterior that holds everything together during roasting. Do not skip the sear.
  3. Brush generously with the peach bourbon glaze. Transfer the skillet to the 400°F oven and roast for 10 to 12 minutes until the internal temperature reaches 145°F.
    4. 145°F is the USDA safe temperature for pork and gives you a slight blush in the center. Use an instant-read thermometer. Pull it at 143°F — carryover cooking will finish it.
  4. Remove from oven and rest for 5 minutes before slicing. Brush with additional glaze before serving.
Plate and Serve
  1. Sweep the roasted garlic potato purée across the base of each warm wide bowl with the back of a large spoon. Slice the rested tenderloin into four medallions and shingle them over the purée, cut-side up, each medallion overlapping the next by about a third.
    2. Warm your plates before plating. Set them in a 200°F oven for 5 minutes. Cold plates cool food fast and flatten the presentation.
  2. Drizzle with the remaining peach bourbon glaze. Garnish with fresh thyme or microgreens and edible flower petals. Serve immediately.

Notes

Plating: Rest the tenderloin 5 minutes, slice at a slight angle into four medallions per bowl. Potato puree spooned into a warm wide bowl and swept across the base. Pork shingled over the puree, cut-side up, each medallion overlapping by a third. Peach bourbon glaze spooned over the meat so it settles into the puree at the edges. A pile of microgreens across the top for lift and color.
Wine: A lightly oaked Chardonnay is the move here. The butter in the purée and the sweetness of the peach glaze both need a wine with enough acidity to cut through. If you prefer red, a light Pinot Noir won't fight the dish.
Make Ahead: The peach bourbon glaze can be made up to 2 days ahead. Store covered in the fridge and reheat gently before serving. The potato purée can be made a few hours ahead, kept warm in a covered pot over very low heat with a splash of cream stirred in before plating.
Scaling for service: To 8: double the tenderloin portions but only 1.75x the peach bourbon glaze. Larger volume reduces faster. Sear bacon-wrapped portions in two batches, do not crowd the skillet or the bacon steams and never crisps. To 12: triple portions, 2.5x glaze, three sear batches. Hold finished tenderloins in a 200°F oven uncovered, 8 minutes max. Rest 5 minutes before slicing, the rest time stays the same regardless of batch size.
Dietary swaps: GF as written (confirm the bacon cure — some add wheat). For DF: swap the butter in the puree for olive oil and use oat milk instead of heavy cream. The texture goes looser but it still works. Nut-free as written. Not vegetarian.