grilled pork tenderloin

with peach bbq sauce

4 from 1 vote

Total Time: 1 25

Servings:

Combine 2 cups peaches, ½ cup brown sugar, ⅓ cup ketchup, ⅓ cup apple cider vinegar, 2 tablespoons soy sauce, 2 teaspoons garlic (or frozen cubes) and 2 teaspoons ginger (or frozen cubes) in a food processor or blender. Transfer ½ cup sauce to a small bowl for basting.

Drizzle pork tenderloins with 2 tablespoons olive oil and season liberally with salt and pepper, and 2 teaspoons garlic powder.
Prepare grill over medium-high heat. Grill pork tenderloins until brown and meat thermometer inserted into center registers 140°F, turning occasionally with tongs, about 15 minutes. Brush pork all over with ½ of reserved bbq sauce.
Grill pork until glazed, turning and brushing with more basting sauce, about 3-5 minutes longer.
Transfer pork to cutting board; let rest 10 minutes.
Warm the remaining bbq sauce in a pan.
Cut pork on a slight diagonal into 1/2-inch-thick slices. Arrange pork slices on a platter. Drizzle pork with warmed peach bbq sauce, reserving the extra for serving.

Protein: This same Peach BBQ Sauce is fantastic with grilled chicken.
Vegetarian: I love using this Peach BBQ Sauce on Cauliflower Steaks, but you could also skewer veggies, grill then serve with sauce.

Make the peach bbq sauce in advance and store in an airtight container in the fridge for up to 5 days.