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Professional copper saucepan — ultimate thermal control for sauces
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
Enameled cast iron saucier — risotto, polenta, cream sauces
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Trim fat from pork. Combine bourbon, mustard, and thyme in a large heavy-duty, zip-top plastic bag. Add tenderloin; marinate in refrigerator 8 hours. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Remove tenderloin from bag, reserving marinade. Place tenderloin on rack. Grill, covered, 9 minutes; turn tenderloin, and brush with marinade. Cover and grill 7 to 9 additional minutes or until meat thermometer inserted into thickest part of tenderloin registers 160°. Combine peaches, chutney, and green onion in a medium bowl, stirring well. Cut pork into thin slices, and spoon peach chutney over slices.