Grilled Pork Tenderloin With Peach Barbecue Sauce

Recipe by lazyme
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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