Grilled BBQ Pork Tenderloin with Peach BBQ Sauce

When I was writing my June Menu, D.J. was helping me think of new recipes, and when he mentioned pork tenderloin, I knew I had to add it to the menu.  BBQ Pork Tenderloin is super easy to make and takes no time at all making it a perfect weeknight meal, and when paired with this delicious and super easy Peach BBQ Sauce, you’ll find this as one of your go-to dinners.

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I’m sure I have mentioned it before, but I work at Williams-Sonoma, and with summer here, all of our BBQ sauces are out.  There is a jalapeno-peach sauce that we have, and after tasting it, I wanted to make my own version, and thus came this recipe.  Sweet always goes with pork, making this sweet and spicy BBQ sauce the perfect accompaniment to a grilled pork tenderloin.

Pork tenderloin is a great cut of meat for weeknights because of how quickly it cooks on the grill, and is very affordable – especially if you live in North Carolina!  I miss the pork down south.  When I find pork tenderloins on sale, I always buy two or three to keep in the freezer.  Pork tenderloin also makes a fantastic meal for entertaining.

I used a blender to puree my BBQ sauce, but an immersion blender works just as well.  Use over ripe peaches if possible.  They are super sweet, and melt perfectly into the sauce.

Ingredients:

1, 3-4 lb pork tenderloin
4 peaches, skin removed, pitted and diced
1 cup ketchup
1 clove garlic, minced
1 onion, diced
1 tbsp salt
2 tsp black pepper
1/3 cup apple cider vinegar
½ jalapeno, diced or more if you like it spicy
2 tbsp butter
2 tbsp molasses (or brown sugar)
1 tbsp maple syrup (the real stuff)
¼ cup whiskey (substitute for chicken stock)

Directions:

In a small pot over medium-high heat, heat butter until shimmering. Add onion, and jalapeno to pan and cook until onion starts to turn translucent. About 5 minutes. Add garlic and peach to pan, and cook until you can smell the garlic about 30 seconds. Add salt, pepper, ketchup, apple cider vinegar, whiskey, maple syrup and molasses to pan, and stir to combine.

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Let simmer for 20 minutes over low heat. Remove from heat and let cool. Puree in blender until smooth. Set aside.

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Place tenderloin in a gallon-size ziplock bag with ½ cup of bbq sauce. Marinate for 30 minutes to overnight.

Preheat grill to 375 degrees to indirect heat. Brush grill grates with oil, and place pork on grates on heated side, and cook, searing each side. The tenderloin will let you know when it’s ready to be turned, don’t rush it.

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Transfer pork to indirect heat side, and brush with remaining bbq sauce.

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Let cook, with the grill covered for 20-25 minutes, or until it reaches an internal temperature of 145 degrees. Remove from heat and let rest 10 minutes before slicing and serving.

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For the FREE printable version, click the link below for a PDF version.

Grilled Pork Tenderloin with Peach BBQ Sauce


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