Grilled Pork Tenderloin with Peach Barbecue Sauce               

 tags (edit): Grill Easy Bon Appetit Magazine @Vogel @Try Soon! Main Dish  

 

Richard Montoya of Dallas, Texas, writes: "I've lived in Dallas for 20 years and I've noticed that the city's restaurants just keep getting better and better. One of my favorites is Jasper's in nearby Plano. When I take friends there, I always recommend the pork tenderloin." At Jasper's, the pork is served with bourbon creamed corn and a twice-baked potato.

Ingredients

SAUCE
4 ounces Bacon slices chopped
1 each Dried chile de àrbol broken in half (see note)
1 cup Onion coarsely chopped
2 cloves Garlic chopped
1 tablespoon Worcestershire sauce
1/2 tablespoon Whole black peppercorns crushed
2 small Peaches (10 to 12 ounces total), halved, pitted, diced
1 cup Orange juice
1 cup Ketchup
1 1/2 tablespoons Fresh lemon juice (or more)
1/2 teaspoon Hot pepper sauce
PORK
3 each Pork tenderloins trimmed, 15- to 16-ounces each
2 tablespoons Olive oil
4 teaspoons Black pepper coarsely ground
4 teaspoons Kosher salt
2 1/2 teaspoons Garlic powder


 

Instructions
 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.)

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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Yields: 6 Servings
     Bon Appetit magazine, September 2004, page 77

 notes:  * A long, thin red chile available at Latin American markets, some specialty foods stores, and some supermarkets.

Fantastic recipe. So good that I ended up making a large batch of the sauce and gave it to some friends. Will defintely make it again!!!

Great! I did puree the sauce at the end. Did not want to waste all the great ingredients.

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