We love grilling pork tenderloin, so here’s another recipe for that general meal. While the basics are the same, this one has a completely different flavour profile and feel to it compared to the Grilled Pork Tenderloin with Wild Grape Sauce that we made a few weeks ago. This one instead relies on a BBQ sauce that’s been jazzed up with a little heat and a fresh peach.
We served our pork with Grilled Okra and Polenta infused with chives and onion powder. It would also go very well over mashed potatoes and served with grilled asparagus or Grilled Zucchini.
Time: 30 Minutes
Ingredients:
- Pork (we used a pork tenderloin)
- BBQ Sauce
- A Peach
- Cayenne Powder
Method:
- Preheat your grill
- While the grill heats, dice up a fresh peach, and put it in your food processor/blender/Ninja with some of your favourite BBQ sauce and some cayenne powder. Puree.
- When your grill is ready, give a quick oil spray to your pork on all sides, and place it on your grill.
- After about 5 minutes, flip your pork 180 degrees, and brush your bbq sauce on the seared side. The key here is to never be brushing any raw pork surface with sauce to reduce any risk of cross-contamination since you’ll be dipping the brush in the sauce multiple times. To be extra safe, you can also wash your brush with hot water and soap after each brushing so that only a clean brush ever touches the BBQ sauce.
- After another 5 minutes, flip your pork again, and brush your sauce on again. Then, rotate your pork 90 degrees to work on the 3rd side.
- After another 5 minutes, rotate your pork 180 degrees, and brush your sauce on again.
- After one more 5 minute searing, flip and brush sauce on. At this point, your pork should be fully coated in BBQ sauce.
- Continue to cook until your pork reaches a minimum internal temperature of 145 degrees F. Then, remove from the grill, and let the pork sit for about 5 minutes.
- Slice your pork, plate, devour, and enjoy!
