Thursday, August 12, 2010

I've Been Waiting All Week for Grilled Pork Tenderloin

This has been another miserable week for cooking and when I decided on pork tenderloin for one of our main dishes I didn't take into account that no one (i.e., That Girl) would want to stand over a hot grill with the heat index at 102〫. Well, we are going camping tomorrow, so it was tonight or throw the tenderloin in the freezer.

I didn't have time to brine the pork, but it was such a nice piece that I didn't need to. Instead I made a rub and barbecue sauce. I only used one tenderloin, but you could certainly add one or two more; you'll need to increase the rub, but there should be enough sauce. Here's the recipe!

Grilled Pork Tenderloin with Peach Barbecue Sauce

1 whole pork tenderloin (about 1 lb.)

2 tablespoons brown sugar
2 teaspoons garlic powder
1 teaspoon smoked paprika
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
1 teaspoon canola oil

1/4 cup peach preserves
1/4 cup ketchup
2 tablespoons brown sugar
1 tablespoon cider vinegar
1/2 teaspoon liquid smoke
pinch salt

Mix the ingredients for the rub and, well, rub it on the pork. Let sit at room temperature for 30 minutes while grill or coals heat up.

Meanwhile, mix the ingredients for the sauce in a medium saucepan. Over low heat, bring the sauce to a simmer. (Can be made a day in advance.)

When gill is ready, put the loin on and sear on all sides, about 2 minutes per side. Lower the flame and brush on sauce. Turn and sauce gradually until the internal temperature of the thickest part of the tenderloin reaches 145〫. Remove from grill and let rest for 5 minutes.

Slice and serve with remaining sauce.

Serves 3

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