Grilled Pork Tenderloin With Peach Barbecue Sauce

Name: Grilled Pork Tenderloin With Peach Barbecue Sauce
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6-8 serving(s)
Ingredients: 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

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."

Download

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

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.

Questions & Replies

Got a question? Share it with the community!

Reviews

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.

evelynathens

RECIPE SUBMITTED BY

lazyme

Grapeview, Washington

<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p> 8724165"

View Full Profile