Ever stuck with a piece of meat and you have no idea how you’re going to cook it? I find myself in this predicament from time to time so I turn to Pinterest, blogs, and recipe sites for ideas. And because I’m a sucker for awesome food photos and catchy recipe titles, I fail to look at the ingredients and instructions until the last minute! I usually end up with a recipe that requires a bunch of ingredients to season or marinate the meat, and then a completely new set of ingredients for a sauce. This leads to last minute grocery store trips, a messy kitchen (but this is an everyday occurrence, let’s be honest), and eating scrambled eggs at 9:30pm because I forgot that it takes a few hours for the meat to marinate. My husband loves it when this happens. 🙂
With this Grilled Pork Tenderloin with Peach BBQ sauce, I’ve worked to remedy some of the issues explained above. While marinating the meat is required, the first and only thing you need to concentrate on making is the Peach BBQ sauce. This sauce will act as the meat marinade, the grill seasoning, and the side dipping sauce. There’s no getting out of the peachy BBQ flavor with this recipe!
AND, the Peach BBQ sauce only takes 15 minutes to make! Once the peaches are sliced and spices are gathered, throw them into a small saucepan and let the flavors marry and the peaches cook down. Leave the sauce chunky or throw it in a blender and puree. That’s it!
Marinating the pork in a portion of the sauce will allow it to tenderize and soak up that wonderful peach flavor. When it’s time to grill, make sure you have some extra sauce (not the marinade!) on hand to slather on the pork while it cooks. And when the pork is ready to serve, serve the sauce on the side for dipping!
One phenomenal BBQ sauce. Three ways to use it! Four hungry mouths fed!
Throughout the month of August, I’m sharing a variety of peach recipes on the blog. Thanks so much to Bob’s Produce Ranch for providing the delicious peaches. Not only does Bob’s Produce stock the best Colorado peaches, but they also pride themselves in providing the freshest produce around. If you live in the Twin Cities, be sure to check out this local gem and see for yourself why this store is considered a year around indoor farmer’s market.
- 4 ripe peaches, peeled and chopped
- 1 clove garlic, finely chopped
- ½ cup chopped onion
- ⅓ cup apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chili powder
- 1 tablespoon honey
- 1 pork tenderloin (about 1 pound)
- Combine all ingredients in a large sauce pan over medium heat. Once the mixture starts to bubble, turn the heat down to medium-low. Cook, uncovered, for about 15 minutes, stirring occasionally. Use the spoon to break up the peaches into small chunks.
- When cooking is complete, let the sauce cool down a bit. At this point, you can leave the sauce chunky and continue to the next step. Or, pour the sauce into a food processor or blender and puree until smooth.
- Place the pork tenderloin in a 1 gallon plastic bag. Pour ⅔ cup of peach sauce into the bag. Toss the bag to coat the pork in the sauce. Place the pork in the refrigerator and marinate the pork for at least 4 hours. Overnight is ideal. Store remaining sauce in a container and place in the refrigerator.
- When ready to cook, heat the grill to about 350 degrees. Place the pork on the grill and cook, covered, for about 20-30 minutes. Turn the pork every couple minutes so all sides are cooked evenly.When the pork is nearly done, spread about a ⅓ cup of sauce over the pork and continue cooking.
- Remove the pork from the grill and let it rest for at about 10 minutes before slicing and serving. Serve the pork with remaining sauce on the side.
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 237 Fat: 4.6g Carb: 17.2g Fiber: 2.4g Protein: 31g Sugar 14.1g Sodium: 127mg
More Peach Recipes:
Sparkling Peach Ginger Mojitos
Hi! I'm Krista, a self-proclaimed vegetable lover who likes to put a creative spin on healthy cooking. Here you'll find a variety of lightened up recipes using fresh and wholesome ingredients! 
I adapted this to include 1tsp smoked paprika and about 1/4 cup of a picante hot sauce – delish!!
Oooh those sound like awesome modifications! I’ll need to try that! Thanks for circling back. Sorry about my late response. I’ve been having major computer issues!
Hi Krista, I would love to make some of this sauce while peaches are in season. If you were to make extra, how would you save it for later? Is it possible to freeze? Thanks!
Hi Jil, I would freeze the extra sauce. Once thawed, I’d probably run it through a blender or food processor in case any separation occurred.
What is the darker colour in your sauce? There is no ingredient in enough quantity to give you a pool of dark liquid like that in the sauce pan..
The darker color in the photo is from the chili powder. There’s only 1 tablespoons, but I took that photo outside so I think the reflections from the side of the pan are really strong, giving it the appearance of a darker color.
Suggestions on a side dish with this?
Thanks!
Hi Robin,
Here are a few from my site:
http://www.destinationdelish.com/corn-and-jalapeno-slaw/
http://www.destinationdelish.com/balsamic-lentil-salad/
http://www.destinationdelish.com/spiralized-dijon-potato-salad
http://www.destinationdelish.com/spiralized-spaghetti-salad
http://www.destinationdelish.com/greek-quinoa-salad/
http://www.destinationdelish.com/grilled-asparagus-with-romesco/
Any classic picnic/BBQ side dish would go great with this. Thanks for the comment!
Krista
do you peel the peaches first?
Hi Jennifer, yes you should peel the peaches first. I’ve updated the recipe.
thanks!
Do you think that turkey tenderloin can be substituted for the pork? The sauce sounds delicious, but I don’t eat pork.
Hi Jill, yes I think this would work just as well with turkey tenderloin!
Made this as written with the only exception being it was cooked on a charcoal grill. The tenderloin turned out moist, tender and delicious! Timing was spot on for perfect meat! Will definitely make again!
I’m so happy to hear this Tammy! Thanks for commenting!