Peach BBQ with Grilled Pork Tenderloin

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This summer’s peach crop has been one of the best in many years. Lucky for us because fresh peaches create a sweet, yet tart BBQ sauce. Combine the sweetness of the peaches with the acidity of apple cider vinegar and you have a great marinade for pork tenderloin. I like to finish the pork off on a hot grill and serve the BBQ sauce and grilled peaches on the side. 

Serves: 4

Ingredients: 

4 medium size ripe peaches peeled and chopped

½ cup apple cider vinegar

1 garlic clove minced or finely chopped

½ cup chopped onion

2 tbsp Worcestershire sauce

1 tbsp chili powder

1 tbsp honey

1 lb. pork tenderloin

4 ripe peaches cut into quarters for grilling

1 tbsp extra virgin olive oil

Directions:

  • Combine all the BBQ sauce ingredients in a large saucepan. Heat to a boil and then turn it down to simmer. Leave on simmer 20 minutes, stirring occasionally.

  • Remove the sauce from the heat and let it cool.

  • Once it’s cool put it in a blender and blend until smooth.

  • Place the pork tenderloin in a large gallon storage bag. Pour one cup of the BBQ sauce into the bag with the tenderloin.

  • Place the sealed bag in the refrigerator for at least 3 hours or overnight. Continue to turn the bag so that the BBQ sauce coats the pork.

  • Once you are ready to cook, heat the grill to 350 degrees.

  • Place the pork on the grill and cook for 20 minutes, turning often to make sure all sides get the grill marks. Brush on more sauce as you go.

  • Remove the pork and let it sit approximately 10 minutes.

  • While the pork is sitting, brush the peach quarters with olive oil and place them on the grill. Turn as they start to soften. This also gives them nice grill marks

  • Serve the pork sliced with peach BBQ sauce and grilled peaches on the side.

Maria Minden Telfer is a self-taught chef who enjoys cooking for her family and friends. 

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