Prep 20 mins
Cook 1 hr
From Jasper's Restaurant in Plano Texas. At Jasper's, the pork is served with bourbon creamed corn and a twice-baked potato. From Bon Appetit.
- 4 ounces bacon, slices chopped
- 1 dried arbol chile, broken in half
- 1 cup coarsely chopped onion
- 2 garlic cloves, chopped
- 1 tablespoon Worcestershire sauce
- 1⁄2 tablespoon whole black peppercorn, crushed
- 2 small peaches, halved, pitted, diced (10 to 12 ounces total)
- 1 cup orange juice
- 1 cup ketchup
- 1 1⁄2 tablespoons fresh lemon juice
- 1⁄2 teaspoon hot pepper sauce
- 48 ounces pork tenderloin, trimmed
- 2 tablespoons olive oil
- 4 teaspoons fresh coarse ground black pepper
- 4 teaspoons coarse kosher salt
- 2 1⁄2 teaspoons garlic powder
- For sauce:.
- Saute chopped bacon and chile de arbol in heavy large saucepan over medium heat until bacon is crisp.
- Add chopped onion and garlic cloves; saute until onion is translucent, about 5 minutes.
- Add Worcestershire sauce and crushed peppercorns; stir 1 minute.
- Add peaches and saute until translucent, about 5 minutes.
- Add orange juice, ketchup, 1 1/2 tablespoons lemon juice, and hot pepper sauce.
- Simmer until sauce thickens enough to coat spoon thickly, stirring sauce often, about 30 minutes.
- Strain sauce into medium bowl, pressing enough liquid and solids through strainer to yield 2 cups sauce; discard solids in strainer.
- Season sauce to taste with salt and more lemon juice, if desired. (Can be made 1 week ahead. Cover and refrigerate.).
- For pork:.
- Brush pork tenderloins with olive oil to coat.
- Arrange pork on rimmed baking sheet.
- Mix coarsely ground black pepper, kosher salt, and garlic powder in small bowl to blend.
- Sprinkle seasoning mixture all over pork. (Tenderloins can be prepared 1 day ahead. Cover and refrigerate.).
- Prepare barbecue (medium-high heat).
- Transfer 1/2 cup sauce to small bowl to use for basting.
- Pour remaining sauce into small saucepan.
- Grill pork tenderloins until brown and meat thermometer inserted into center registers 140°F, turning occasionally with tongs, about 18 minutes.
- Brush pork all over with some of basting sauce.
- Grill pork until glazed, turning and brushing with more basting sauce, about 3 minutes longer.
- Transfer pork to work surface; let rest 10 minutes.
- Rewarm sauce in pan.
- Cut pork crosswise on slight diagonal into 1/2-inch-thick slices.
- Arrange pork slices on platter.
- Drizzle pork with some warm peach barbecue sauce.
- Serve, passing remaining sauce separately.
This recipe has a delicious sauce that would also be good over chicken. Can't access arbol chilies so I used an ordinary green bell pepper. All good. Good flavour and easy recipe, despite the many ingredients and steps.