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 withbourbon creamed cornand a twice-baked potato.
Ingredients
Makes 6 to 8 servings
Sauce
Pork
For sauce:
Step 1
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.
Step 2
应变酱到中等大小的碗里,足够的液体uid 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:
Step 3
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.)
Step 4
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.
Step 5
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.
Step 6
*A long, thin red chile available at Latin American markets, some specialty foods stores, and some supermarkets.
How would you rate Grilled Pork Tenderloin with Peach Barbecue Sauce?
Leave a Review
Reviews (51)
Back to TopReally yummy take on the pork tenderloin. Not a lot of kick for those that can't take the heat but has wonderful full flavor. Pairs great with the creamed corn recipie that follows and a smoked gouda mac n cheese!
kwak718
Texas
11/21/2011
I intially made the sauce with one cup of orange juice and one cup of ketsup. All I ended up with was a mush and I couldn't get more than 1/2 cup sauce. So back into the pan, and I added another cup of orange juice and 3/4 cup mango juice. Plus another 2 tbsp lemon juice.
grulkey
vancouver,bc
7/10/2010
Very good - thanks to those who advised to puree the sauce. My advice is to TAKE OUT THE CHILE PEPPER before you puree so you can add it to taste. You might even want to shake out the seeds from the dried chile before you start cooking, too. You can always add them later. I also omitted the peppercorns & added ground pepper to taste. Fresh serrano pepper, charred & peeled, would be a good substitute for the arbol, and I'm sure frozen peaches would work well in the sauce. Try to let your peaches ripen on the counter a few days. I had extra peaches & sliced some up on the side; it went REALLY well. Keep those reviews a-coming - they are SO helpful!
Anonymous
Smoky Mountains
6/29/2010
After reading other reviews I used 3/4c ketchup and did not strain but blended the sauce. Even though I only used 1/2 of a chipotle (& removed the seeds!) it was still too spicy. Totally my bad. To counter this I used juice from lite canned peaches & added in a few peaches since I had already used all my fresh peaches. That seemed to do the trick. My only issue was that the sauce had more of an orange flavor than peach. Next time I'll try using 3/4 c OJ and see if that works better. My friends devoured the dish and I'll definitely make it again!
donishinn
Austin, TX
6/14/2010
wasn't impressed. I even added more peaches but it just tasted like ketchup. I strained the sauce, not sure if more bacon on the pork would have helped. Watch the salt. If you have salt infused tenderloin i'd halve the salt. It does smell and look impressive. ALso, get a good crisp covering of the pork if you grill it, those pieces were much better.
eadamiec
29 palms, ca
7/18/2009
这道菜在理论上听起来不错——培根,洋葱, peaches - nice. It wasn't until the step when I added ketchup, oj, and lemon juice that I noticed something missing. There is nothing to off-set the acidity of those things, and the sauce ends up tasting like tomato orange juice. I added a healthy dose of maple syrup and brown sugar, which I think are necessary for a good BBQ sauce. With those additions and a little extra spice, the sauce turned out well.
lsblanke
austin, tx
6/10/2009
I really enjoyed this and so did my family. I had to use canned peaches because the so-called ripe peaches I bought at the store were tasteless and dry. I got a lot of compliments and plan on making this again.
Anonymous
Rochester, NY
7/8/2008
Everyone in the family loved this pork dish. I pureed the sauce rather than strain it, perfect! Definitely worth making again!!
roseme
7/5/2008
delicious!! The sauce is so good!!
Anonymous
gladstone, nj
6/4/2008
Really tasty. I used thick bonless pork chops under the broiler, following the recipe pretty faithfully except for the chops, using minced garlic instead of garlic powder and I pureed the sauce as suggested by a few reviewers. It came out really well & got raves. I used the left over sauce on chicken, using the same prep and that was great too. Will make again & would serve to company.
Anonymous
North Dartmouth, Ma
10/2/2007
Fantastic! This was enjoyed by the whole family from grandparents to kids. I didn't have the Chile de arbol on hand, so I subbed a chipotle pepper. I also added about 1 Tbs of apple cider vinegar. The oranges and peaches came right from the trees into the pot. This will become a regular. I'm thinking it would also be great on chicken!
drmnofmaui
San Diego
7/30/2007
I made this for the second time last weekend, and it has proved to be a reliable favorite in our house and for our guests. I took another reviewers suggestion this time, and pureed the sauce instead of straining it- it was still absolutely smooth enough, and tasted great. The amount of sauce was also just right. Highly recommended!
ktregar
Ossining, NY
5/10/2007
I liked this because for me it was a little different and sweet which is what I wanted tonight. I sauced two boneless chicken breasts after a quick 3 min per side saute then into the oven for 6 min, then under the broiler brushed with the sauce for about 2 min per side. Too cold for BBQ tonight. I used 3 cloves of garlic and frozen peaches from grocery. I pureed it. I'm wondering if the flavoring of the bacon (maple-cured or smoked) affects this sauce. My bacon was hicory smoked and the sauce is sweet. Boyfriend loved it, served with mashed potates & veggie. As far as Mandame "Snob", too bad you never tried the Sopranos brand BBQ sauce when it was available - Awesome! But homemade is good. I used just the one Arbol chilie & all the peppercorns. We love hot foods & this sauce has just the right first taste - not too hot, then a plesant tingle grows in your mouth but does not overpower you. I 'll try it on pork next time but liked it with chicken - probably would be better on the BBQ. The new design is great with all the controls right at your fingertips . I never get the pop-ups though because I use Earthlink & they get rid of 'em for me. But from now on - I'll stick to food reviews & not digress.
citrus
Palm Springs, CA
1/21/2007
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!!!
lzappitelli
Burlington, Ontario
11/16/2006
Great.I did puree the sauce at the end. Did not want to waste all the great ingredients.Served w/sweet and sour red cabbage from this site.Looking foward to making again for friends. Nice hearty meal.
lisatyner
11/5/2006