Grilled Pork Tenderloin with Peach Chipotle Barbecue Sauce
Updated Aug 02, 2021, Published Jul 09, 2017
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Spice-Rubbed Grilled Pork Tenderloin with Peach Chipotle Barbecue Sauce is spicy, sweet and smoky! This delicious dry rub is great on any cut of pork.
If you don’t already have a favorite (or secret) dry rub recipe for pork, you’re going to want to save this one!
When my husband purchased his first smoker, I gave him “Charcuterie, The Craft of Salting, Smoking and Curing” by Michael Ruhlman and Brian Polcyn. (Affiliate link.)
This rub (which is in the book) caught his attention immediately and it has become a mainstay in our spice cabinet. Whenever we smoke ribs or pork butt, this spice rub is on it! However, this is a great rub for any cut of pork!
This flavorful rub has:
- Smoked paprika
- Salt, preferably kosher
- Chili powder
- Ground coriander
- Freshly ground black pepper
- White pepper
- Dried oregano
- Cayenne pepper
- Dark brown sugar
My husband kicks it up with more cayenne, black pepper and white pepper.
This rub is flavorful on its own and forms a delicious crust that holds in the tenderloin juices when grilled. The addition of the peach chipotle barbecue sauce sends it over the top! I made it with peach preserves which, we in the South, tend to have on hand almost all the time.
What’s the difference between pork tenderloin and pork loin?
Try not to confuse “pork loin” with “pork tenderloin.” They are two very different cuts of meat.
- The tenderloin is a long, narrow, boneless cut that comes from the muscle that runs along the backbone. Pork tenderloin is most often sold two per package which averages anywhere between two and three pounds per package.
- The loin is wider and flatter and is sold boneless or bone-in. Pork chops, whether bone-in or boneless are always cut from the loin. A full loin can weigh up to five pounds.
How to make Peach Chipotle Barbecue Sauce:
- Heat oil in a saucepan, add the onion and cook until onion is very soft. Stir in the garlic and cook a little longer.
- Add the water, ketchup, peach preserves, cider vinegar, molasses, Worcestershire sauce and chipotle chiles. Bring to a boil, reduce heat to low and simmer while cooking the pork.
- While the pork is resting, puree the sauce in a food processor or blender until smooth. Otherwise, leave it just a tad chunky from the onions and chipotle for added texture.
Delish! This sauce is also great with chicken!
For some great side dish ideas, check out:
For more great pork tenderloin recipes, be sure to try my:
- Spicy Tahini Pork Medallions with Harissa Roasted Sweet Potato Wedges
- Cuban Pork Tenderloin with Black Beans
- Pecan-Crusted Pork Tenderloin with Bourbon Mustard Sauce
Grilled Pork Tenderloin with Peach Chipotle Barbecue Sauce
Ingredients
Dry Rub and Pork
- 4 tablespoons smoked paprika
- 3 tablespoons salt, preferably kosher
- 2 tablespoons chili powder
- 2 tablespoons ground coriander
- 1 tablespoon freshly ground black pepper
- 1 tablespoon white pepper
- 1 tablespoon dried oregano
- 1 teaspoon cayenne pepper
- 1 tablespoon dark brown sugar
- 2 (1-pound) pork tenderloins, trimmed of excess fat and silverskin
- Cooking spray
Sauce
- 2 tablespoons canola oil
- 1/2 small red onion, finely chopped
- 3 cloves garlic, minced
- 2/3 cup water
- 2/3 cup ketchup
- 1/2 cup peach preserves, jelly or jam
- 1/4 cup cider vinegar
- 2 tablespoons molasses
- 1 tablespoon Worcestershire sauce
- 2 chipotle chiles in adobo sauce, chopped
- Salt and freshly ground black pepper, to taste
Instructions
Dry Rub and Pork
- Combine ingredients for dry rub and mix well. Coat pork tenderloin thoroughly with dry rub and set aside at room temperature while making the sauce.
- Preheat grill to medium-high. Spray tenderloin with cooking spray to moisten spices. Grill, covered, turning occasionally until browned on all sides, 4-5 minutes.
- Reduce heat or move off direct heat and continue to cook covered until the meat registers 145 degrees, 8-10 minutes longer. Transfer pork to a platter, tent with foil and let rest 5 minutes before slicing. (The meat will be pink! At 165 degrees, the meat will not longer be pink.)
- Serve sauce with pork.
Sauce
- Heat oil in a saucepan over medium-high heat. Add the onion, reduce heat to medium-low and cook 8-10 minutes or until the onion is very soft. Stir in the garlic and cook 15 seconds or until fragrant.
- Add the water, ketchup, peach preserves, cider vinegar, molasses, Worcestershire sauce and chipotle chiles. Bring to a boil, reduce heat to low and simmer while cooking the pork.
- While the pork is resting, puree the sauce in a food processor or blender until smooth if desired.
Notes
- Dry rub can be made well in advance. Any excess can be stored in an airtight container for up to 6 months.
- The sauce can be made 1-2 days ahead, cooled and refrigerated.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Love all the ingredients in this recipe. I cannot wait to make it. However, I just shared it with my brother and he is making it tonight. Will update you with his feedback.
Hi, Gunjan, Thanks so very much and hope you both enjoy!
This is so succulent. I love all the spices and the sauce that goes into this! Especially the molasses. Thank you for a wonderful recipe. yum!
Thanks, Janelle! Glad you enjoyed!