New recipes

Grilled Pork Tenderoin with Peach Barbecue Sauce

Grilled Pork Tenderoin with Peach Barbecue Sauce

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.



  • 4 ounces bacon slices, chopped
  • 1 dried chile de àrbol , broken in half
  • 1 cup coarsely chopped onion
  • 1 tablespoon Worcestershire sauce
  • 1/2 tablespoon whole black peppercorns, crushed
  • 2 small peaches (10 to 12 ounces total), halved, pitted, diced
  • 1 1/2 tablespoons (or more) fresh lemon juice
  • 1/2 teaspoon hot pepper sauce


  • 3 15-to-16-ounce pork tenderloins, trimmed
  • 4 teaspoons coarsely ground black pepper
  • 4 teaspoons coarse kosher salt
  • 2 1/2 teaspoons garlic powder

Recipe Preparation


  • 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. DO AHEAD: Can be made 1 week ahead. Cover and refrigerate.


  • 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. DO AHEAD: 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.

Recipe by Jasper s in Plano TXReviews Section

Grilled Pork Tenderloin

Yes, you can achieve unbelievably juicy grilled pork tenderloin in under 15 minutes! Pair this easy grilling recipe with grilled vegetables for a healthy and filling dinner.

This post may contain affiliate links.

Here at home we have the capability to grill year round, but the desire to stand outside freezing my buns off in the season that shall not be named is, shall we say, lacking. That said, I welcome grilling season and it’s sizzling suppers requiring nearly no clean up with open arms, and a cold drink in hand.

Last weekend, as I was cooking an unbelievably juicy grilled pork tenderloin, the urge for a frosty beverage kicked in. What can I say, burning your knuckle hairs over a hot flame when it’s 85 degrees outside does that to a girl. I opened the sliding door into the kitchen, popped my head in, and was about to ask Ben for something to drink when I saw that he already had a cold, hard cider in his outstretched hand. Does that man know me or does he know me?

The cider went perfectly with the grilled pork tenderloin I was cooking at the time. As the name implies, pork tenderloin becomes unbeliveably juicy and tender once seared over a hot and high flame. Like, giving steak a run for its money, juicy and tender! Plus it grills up in under 15 minutes.

I’ve tested the method for grilling pork tenderloin countless times over the past month and it works every single time. Without fail. Seared and sizzling outsides, juicy and tender insides. NO pans to clean, NO turning on the oven – just pure, easy, deliciousness.

When I was growing up pork had to be cooked to 160 degrees which, combined with my Dad’s fondness for well-done meat, meant each pork chop, pork tenderloin, and pork roast we ate felt like chewing on a mouthful of sawdust. Here in the present though, pork only needs to be cooked to a tender 140 degrees. Read: melt in your mouth.

Crispy Crock Pot Carnitas with Egg and Avocado

Grilled pork tenderloin is also a favorite of mine because it’s an extremely affordable cut of meat. In my area, it usually sells for $3.99/lb and a 1-1/2lb cut generously feeds Ben, Lincoln, and myself. Pair with grilled vegetables and a baked potato or rice, and you have an extremely wallet-friendly meal.

I hope you give this grilled pork tenderloin a try – I can almost guarantee it will become a new summer favorite!

Reviews ( 20 )

The rub and sauce are a very nice combination, this is a recipe I will be fixing again. I made no changes to the recipe.

I made this with out the chile powder (because I didn't have any on hand) and on an electric grill to boot. And it is still a keeper!!

Very, very good. I served it with a simple mixed green and toasted pine nut salad with lemon vinaigrette, and CL's spicy sweet potato wedges. I cooked the pork for 3 minutes (flipping each minute) over the coals, on a med-hi grill (3-5 second hand count) and then finished on the cool side for 15 minutes, with the grill covered, flipping once. For the sauce, cook closer to medium, lest you burn the finely chopped bacon and it's frond, and have ALL the ingredients lined up, measured out, and ready to go before starting it. My only slight issue is that the sauce is tangier than I expected I was expecting something more like honey mustard. That said, when dabbed on the slices of tenderloin, it works wonderfully with the spice rub on the pork.

The 4 Simple Steps to Mastering Grilled Pork Tenderloin

When cooking for the family, grilled pork tenderloin is hard to beat. This cut of meat is quick and easy to prepare, plus its an affordable choice that tastes like something from a fancy restaurant. Learn how to grill pork tenderloin with this easy guide.

On the grilling spectrum between the simplicity of burgers off the grill and the fancy factor of beef tenderloin, there&aposs a sweet spot: pork tenderloin. This cut of meat is affordable and simple to cook yet sure to bring on the "wows" that every cook loves to hear. Pork tenderloin is very customizable in that you can flavor it any way you like with marinades or rubs, and it&aposs equally delicious served alongside grilled vegetables or grilled fruit. Learn a few simple secrets (like using the indirect grilling method and letting the pork rest after cooking for the ultimate juiciness), and you&aposll make perfect grilled pork tenderloin the first time and every time.

♨️The Grill

Almost any gas grill will do. We want a grill surface temperature of 450 ° to a maximum of 500 ° . For me, I use a super-duper Weber that can get very hot, and that will be a small amount over 50%. It will be at about 75% on most gas grills, and an el-cheapo may be close to max.

Investment of $10 in a grill surface thermometer is always a good idea. DO NOT look at the thermometer on the hood of your grill it is not even close.

For help on grill surface temperature, please see my A Beginners Guide to Grill Temperature on a Gas Grill.

Charcoal should be fine. Just don't crank up the heat all the way and watch the temperature.

Of course, preheat, clean, and brush with vegetable oil.

Smoked Pork Tenderloin

As I mentioned above, smoked pork tenderloin is extremely easy to make. Truly, ease is the name of the game with pork tenderloin. You don’t have to do a lot for it to turn out awesome. It’s a very lean cut of pork , and you can really have fun with the flavor profiles you use when smoking.

When cooking pork tenderloin, I find that smoking it is a great way to cook such a lean cut of meat. Smoking it low and slow adds flavor without needing a ton of fat in the meat (perfect for tenderloin!). Also, pork tenderloin is readily available at the grocery store and constantly going on sale. If you keep an eye out, you’ll likely find some for a great price.

My preferred wood of choice to use when cooking pork tenderloin is always apple. Apple and pork go together like peanut butter and jelly, and apple wood adds the perfect flavor compliment to the pork.

1 1/4 pound pork tenderloin
2 tablespoons brown sugar
2 tablespoons Dijon mustard
1 teaspoon paprika
1/2 teaspoon ground ginger

Preheat the oven to 450 degrees F.

Remove the silverskin from the pork (optional). Place the pork tenderloin on a rack in a shallow roasting pan.

Combine the brown sugar, mustard, paprika, and ginger in a small bowl until well mixed. Spread half of the mixture over the top of the pork.

Place the pork in the oven and bake, uncovered, for 15 minutes at 450 degrees F.

Spread the remaining brown sugar mixture over the pork and bake for 15-20 minutes longer, or until the pork test done at 160 degrees F on a meat thermometer.

Remove from oven and let pork sit for 5 minutes before slicing and serving.

Pork Side Dish Recipes

Apples, peeled, cored and quartered, 3 lbs
Lemon peel, 3 strips
Lemon juice, 3 tbsp.
Cinnamon stick, 3 inch-long
Salt, ½ teaspoon
Dark brown sugar, ¼ cup
White sugar, ¼ cup

Preparation Procedure
Mix all the above ingredients in a large pot and add 1 cup of water to it. Cover and bring to boil. Allow it to simmer on low heat for 20 to 30 minutes. Remove the pot from heat and remove the lemon peel and cinnamon stick. Serve hot!

Sugar, 1½ cup
Fresh or frozen cranberries, 1 can
Brandy, ½ cup
Shredded orange zest, 2 tbsp.

Preparation Procedure
In a square baking dish, mix together, cranberries, sugar, brandy and orange zest. Bake uncovered, in a preheated oven at 325° F, for about an hour or so, until most of the liquid gets evaporated, stirring occasionally. It is one of the best side dishes with pork.

Fresh corn in their husks

Preparation Procedure
Place the corn in their husks on the hot grill, charcoal or gas, at about 550° F. Turn the corn occasionally until the husks are charred evenly on all sides. This may take about 15 to 20 minutes. Remove from the grill and let it stand for 5 minutes. Remove the charred husks and silk from the corn using a hand towel. Serve hot with butter!

The above pork side dish recipes can go with any pork dish and can fetch you loads of compliments! So go ahead! Enjoy the complete pork meal!

Grilled Pork Tenderoin with Peach Barbecue Sauce - Recipes

Barbara Levere . . .

Past President of Hockey Eastern Ontario

Barbara Elizabeth Ruth Levere of Morrisburg passed away suddenly at home on Tuesday, June 8, 2021, at the age of 68. Barb was a devoted volunteer and a much loved mother of Anthony Levere (Natalie) of Ottawa. Proud grandma of Chloe. Sister of Donald Levere (Lynne) of South Mountain. Sister-in-law of Janet Levere of Winchester. Predeceased by her parents James and Edna Levere (nee Cougler) and her brother David Levere. She will be fondly remembered by her aunts and uncle, cousins, nieces and nephews.

Funeral Arrangements . . .

Due to Covid restrictions a visitation and memorial service will be held at a later date.

In lieu of flowers, donations to the Ottawa Heart Institute would be gratefully acknowledged by the family. If you are making your donation online or by cheque directly to the charity, please include the following note with your gift “please notify the family”.

Grilled Pork Tenderoin with Peach Barbecue Sauce - Recipes

Very good anytime, quick and easy.

1 tablespoon soy sauce
1 teaspoon dried thyme
black pepper to taste

dash of onion powder and garlic powder
2 pork tenderloins (350 grams each)
drizzle of vegetable oil
1 large onion peeled and cut into 1/4” slices
2 unpeeled baking apples cut into 1/4” pieces
2 yams peeled and cut into 1/4” pieces
1/4 cup unsalted butter melted
4 teaspoons brown sugar
2 tablespoons honey
1 tablespoon soy sauce

sautéed Spinach
2 tablespoons water
drizzle vegetable oil
1/2 Lb. baby spinach (4 large hand fulls)
1 teaspoon finely chopped garlic
salt and pepper to taste

1. preheat oven 500º

2. In a medium bowl mix soy sauce, thyme, and pepper, onion and garlic powder. Add pork and roll to coat. Let stand while doing the next steps

3. drizzle vegetable oil into a shallow baking pan large enough to hold the tenderloins. Lay onion slices in the pan. Place tenderloins over the onions.

4. Line a rimmed baking sheet with parchment paper or foil. In a large bowl mix sliced yams, apples with melted butter, brown sugar, and pepper. Spread out on the lined baking sheet in a single layer, slices overlapping slightly.

5. Place pork and onions on middle rack of preheated oven and place apples and Yams on the bottom rack. Roast for 15 minutes then reduce heat to 375º and continue roasting for another 25 minutes (or until tenderloins are cooked) and yams and apples are tender when pierced.

6. In the last 5 minutes of cooking time mix honey and soya sauce and brush over tenderloins, yams and apples. Keep warm in oven until spinach ready.

7. Prepare sautéed spinach by wilting spinach on stove. Heat water and oil in heavy pot. Pot should be cold to start, high heat and when oil begins to spatter add spinach and garlic and stir to wilt. Season to taste with salt and pepper. Do not overcook.
8. Slice tenderloins and place over onions, Lay spinach to one side of meat and yams and apples to opposite side.

Pressure Cook Only 3 Minutes

After we&rsquove deglazed the bottom of the pot, we add some Worcestershire sauce and liquid smoke to the chicken broth. Then we place the pork tenderloin right into the liquid, secure the lid, make sure vent is set to &ldquosealing&rdquo, and pressure cook on high pressure (manual on some cookers) for only 3 minutes. Yes, just 3 minutes. Then let the pressure naturally release. The NPR will take about 12-15 minutes.

When cooking in complete and pressure has naturally released, remove the pork and set on a plate for 5 minutes before slicing.

Watch the video: Σπιτική μαγιονέζα. Άκης Πετρετζίκης