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Grilled Pork Tenderloin with Peach Balsamic Barbeque Sauce

Grilled Pork Tenderloin with Peach Balsamic Barbecue Sauce



1 small onion chopped

2 garlic cloves, minced

2 small peaches halved, pitted, diced

1/2 cup peach orange juice

1/4 cup balsamic vinegar

1 cup ketchup

1 cup barbeque sauce

2 tablespoons fresh lemon juice

1/2 teaspoon hot pepper sauce



1 pork tenderloins, trimmed

1 tablespoons extra virgin olive oil

1 teaspoon spice rub

1 teaspoons sea salt


For sauce:

Sauté in heavy saucepan the onion until soft add garlic cloves and peaches; sauté about 5 minutes. Add balsamic and juice and cook about 5 minutes. Add barbeque sauce, ketchup, lemon juice, and hot pepper sauce. Simmer until sauce thickens enough to coat spoon thickly, stirring sauce often, about 20 minutes.


For pork:

Brush pork tenderloin with olive oil to coat. Arrange pork on a baking sheet. Sprinkle seasoning mixture all over pork. Grill pork tenderloins until brown and meat thermometer inserted into center registers 145°F, turning occasionally about 15 minutes. Brush pork all over with some of barbeque sauce. Grill pork until glazed, turning and brushing with more basting sauce, about 5 minutes longer. Transfer pork to work surface; let rest 10 minutes. Cut pork crosswise on slight diagonal into thick slices. Arrange pork slices on platter. Drizzle pork with some warm peach barbecue sauce. Serve immediately.
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