Grilled Pork Tenderloin With Peach Barbecue Sauce

Submitted by lazyme

"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."

 

• Ready In: 1hr 20mins
• Ingredients: 16
• Serves: 6-8

ingredients

• Sauce

• 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

• Pork

• 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

directions

1. For sauce:

2. Saute chopped bacon and chile de arbol in heavy large saucepan over medium heat until bacon is crisp.
3. Add chopped onion and garlic cloves; saute until onion is translucent, about 5 minutes.
4. Add Worcestershire sauce and crushed peppercorns; stir 1 minute.
5. Add peaches and saute until translucent, about 5 minutes.
6. Add orange juice, ketchup, 1 1/2 tablespoons lemon juice, and hot pepper sauce.
7. Simmer until sauce thickens enough to coat spoon thickly, stirring sauce often, about 30 minutes.
8. Strain sauce into medium bowl, pressing enough liquid and solids through strainer to yield 2 cups sauce; discard solids in strainer.
9. Season sauce to taste with salt and more lemon juice, if desired. (Can be made 1 week ahead. Cover and refrigerate.).

10. For pork:

11. Brush pork tenderloins with olive oil to coat.
12. Arrange pork on rimmed baking sheet.
13. Mix coarsely ground black pepper, kosher salt, and garlic powder in small bowl to blend.
14. Sprinkle seasoning mixture all over pork. (Tenderloins can be prepared 1 day ahead. Cover and refrigerate.).
15. Prepare barbecue (medium-high heat).
16. Transfer 1/2 cup sauce to small bowl to use for basting.
17. Pour remaining sauce into small saucepan.
18. Grill pork tenderloins until brown and meat thermometer inserted into center registers 140°F, turning occasionally with tongs, about 18 minutes.
19. Brush pork all over with some of basting sauce.
20. Grill pork until glazed, turning and brushing with more basting sauce, about 3 minutes longer.
21. Transfer pork to work surface; let rest 10 minutes.
22. Rewarm sauce in pan.
23. Cut pork crosswise on slight diagonal into 1/2-inch-thick slices.
24. Arrange pork slices on platter.
25. Drizzle pork with some warm peach barbecue sauce.
26. Serve, passing remaining sauce separately.

Reviews

[ForeverMama]

I can tell you that this turned into a fantastic tasting dish. The pork came out filled with flavor due to seasoning and letting it sit in the fridge. The peach bbq sauce is gourmet at its finest and absolutely loved incorporation of the peaches. My peaches were only o.k and not that sweet, so I added a wee bit of sugar to the sauce. Hubs was a very happy man and kept on telling me how delicious and tender the pork turned out.

 

[evelynathens]

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.