Grilled Pork Tenderloin With Peach Barbecue Sauce Recipes

GRILLED PORK TENDERLOIN WITH PEACH BARBECUE SAUCE

Steps:

• For sauce:
• Sauté chopped bacon and chile de àrbol in heavy large saucepan over medium heat until bacon is crisp. Add chopped onion and garlic cloves; sauté until onion is translucent, about 5 minutes. Add Worcestershire sauce and crushed peppercorns; stir 1 minute. Add peaches and sauté 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.
• *A long, thin red chile available at Latin American markets, some specialty foods stores, and some supermarkets.

GRILLED PORK TENDERLOIN WITH PEACH BARBECUE SAUCE

Steps:

• 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.

5-INGREDIENT GRILLED PORK TENDERLOIN WITH PEACHES

Steps:

• Combine the ginger, 2 tablespoons vinegar and 1 tablespoon high-heat cooking oil, like canola, in a large resealable plastic bag. Sprinkle the pork with freshly ground black pepper and seal in the bag, squeezing out as much air as possible. Refrigerate at least 4 hours, or preferably overnight.
• When ready to cook, move the pork to the counter to bring it to room temperature. Preheat the grill for cooking over medium heat (350 to 400 degrees F).
• Cut the peaches in half crosswise around the pit (not through the stem) for easier release. Twist the halves in opposite directions to release the flesh from the pit. Twist the pit out of the peach, cutting tightly around the pit with a paring knife, if necessary. Drizzle the peaches cut-side up with the remaining 2 teaspoons vinegar.
• Drain off the marinade and sprinkle the pork with 1/4 teaspoon salt. Rub the grill grates lightly with oil and grill the pork until it has nice grill marks and releases easily from the grill, about 8 minutes.
• Turn the pork and cook another 5 minutes. Once more, turn to another side and cook an additional 5 minutes. Remove the pork and cover it loosely with foil. Allow to rest 5 to 10 minutes to let the juices redistribute.
• Meanwhile, place the peaches on the grill cut-sides down and cook until they have nice grill marks, release easily from the grill and are softened, 8 to 10 minutes.
• Sprinkle the pork and peaches with basil and additional salt and pepper to taste. Slice and serve.