• Skip to main content
  • Skip to primary sidebar

From A Chef's Kitchen logo

  • Home
  • About Me
    • Privacy Policy and Terms of Use
    • Accessibility Statement
    • Disclosure
    • Comment Policy, Use of Content and Photography
  • Recipe Index
    • Appetizers and Snacks
    • Breads and Muffins
    • Breakfast and Brunch
    • Desserts
    • Pickles and Relishes
    • Main Course / Entrees
      • Beef and Lamb
      • Chicken and Turkey
      • Fish and Seafood
      • Main Course - Dinner Salads
      • Pork
    • Pizza and Pasta
    • Quiches and Tarts
    • Sandwiches
    • Sauces Dressings and Marinades
    • Side Dishes
      • Beans, Rice & Grains
      • Potatoes
      • Salads
      • Vegetables
    • Soups and Stews
    • Vegetarian / Vegan Entrees
    • Recipe Collections
      • Date Night Dinners
      • Grilling Favorites
      • Holiday Ideas
      • Ideas For Entertaining
      • Light and Healthy
      • Make Ahead and Meal Prep
      • One Pan / One Pot
      • Round-Ups
      • Slow Cooker Season Favorites
      • Weeknight Dinner Solutions
  • Work With Me
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • About Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
  • ×

    Home » Recipes » Pork

    By Carol Published: Jul 9, 2017 Modified: Aug 2, 2021 | This post may contain affiliate links. Please read my disclosure.

    Grilled Pork Tenderloin with Peach Chipotle Barbecue Sauce

    Jump to Recipe
    5 from 1 vote
    1 hour
    Spice Rubbed Pork Tenderloin with Peach Chipotle BBQ Sauce

    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.

    Photo of Spice Rubbed Pork Tenderloin with Peach Chipotle Barbecue Sauce with sauce drizzled over it.

    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.

    Photo of spice rub in glass jar with some on the surface.

    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.

    Close-up photo of cooked, sliced pork tenderloin.

    TABLE OF CONTENTS - Click the Icon to Find the Info You Need FAST!

    • What's the difference between pork tenderloin and pork loin?
    • How to make Peach Chipotle Barbecue Sauce:
    • For some great side dish ideas, check out:
    • For more great pork tenderloin recipes, be sure to try my:
    • Grilled Pork Tenderloin with Peach Chipotle Barbecue Sauce
      • Equipment
      • Ingredients  1x2x3x
        • Dry Rub and Pork
        • Sauce
      • Instructions 
        • Dry Rub and Pork
        • Sauce
      • Notes
      • Nutrition

    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.
    Close-up photo of sauce in glass jar with sliced pork tenderloin off to the side.

    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.
    Photo of Spice Rubbed Pork Tenderloin with Peach Chipotle Barbecue Sauce.

    Delish!  This sauce is also great with chicken!

    For some great side dish ideas, check out:

    • 28 Best Sides to Take to a Cookout

    For more great pork tenderloin recipes, be sure to try my:

    • Spicy Tahini Pork Medallions with Harissa Roasted Sweet Potato Wedges
    • Cuban Style Mojo Marinated Pork Tenderloin with Black Beans
    • Pecan-Crusted Pork Tenderloin with Bourbon Mustard Sauce
    Spice Rubbed Pork Tenderloin with Peach Chipotle Barbecue Sauce

    Grilled Pork Tenderloin with Peach Chipotle Barbecue Sauce

    5 from 1 vote
    By: Carol | From A Chef's Kitchen
    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.
    PRINT RECIPE PIN RECIPE SAVE RECIPE Saved!
    Prep Time 30 mins
    Cook Time 30 mins
    Total Time 1 hr
    Course Beef
    Cuisine Southwestern / Mexican
    Servings 6 -8
    Calories 230 kcal

    Equipment

    • Glass Mixing Bowls
    • Weber Portable Grill
    • Saucepan
    • Breville Immersion Blender

    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
    • ½ small red onion - finely chopped
    • 3 cloves garlic - minced
    • ⅔ cup water
    • ⅔ cup ketchup
    • ½ cup peach preserves - jelly or jam
    • ¼ 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

    Store remaining dry rub in an airtight container for up to 6 months.

    Nutrition

    Serving: 1 | Calories: 230kcal | Carbohydrates: 44g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 3823mg | Potassium: 468mg | Fiber: 6g | Sugar: 29g | Vitamin A: 3387IU | Vitamin C: 6mg | Calcium: 89mg | Iron: 3mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

    More Pork Recipes

    • Mojo-Marinated Pork Skewers
    • Easy Red Beans and Rice Recipe
    • Braised Pork Loin Roast in Dijon Mustard Sauce
    • Unstuffed Chorizo Cabbage Roll Skillet
    497 shares
    • Share3
    • Tweet
    • Yummly
    • Email

    Categories: Grilling Favorites

    Reader Interactions

    Comments

    1. GUNJAN C Dudani says

      July 17, 2020 at 9:17 am

      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.

      Reply
      • Carol says

        July 17, 2020 at 9:31 am

        Hi, Gunjan, Thanks so very much and hope you both enjoy!

        Reply
    2. Janelle says

      July 15, 2020 at 8:22 pm

      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!

      Reply
      • Carol says

        July 16, 2020 at 8:16 am

        Thanks, Janelle! Glad you enjoyed!

        Reply
    3. Anonymous says

      March 03, 2019 at 1:55 pm

      5 stars

      Reply

    Leave a Comment, Rating or Question Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    WELCOME!

    I’m Carol, a personal chef with 20 years of experience cooking food people want to eat! Here you’ll find easy, step-by-step chef-tested gourmet recipes for today's modern home cook!

    MORE ABOUT ME >>>

    Let's Connect!

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter

    READER FAVES

    • Roasted Beet Salad with Walnuts Goat Cheese and Honey Balsamic Dressing
    • French-Style Potato Salad
    • Spicy Shrimp and Grits Casserole with Gouda Cheese
    • Curry Braised Chicken Thighs
    • Kicked-Up Canned Baked Beans
    • Southwestern Lentil and Brown Rice Bake
    • Roasted Poblano Corn Chowder
    • Spicy Asian Pork Cabbage Rolls
    • Garlic Herb Muffin Pan Potato Galettes
    • Parmesan Crusted Crushed Turnip Recipe

    GET ALL MY RECIPES >>>

    Footer

    About

    • Privacy Policy
    • Disclosure
    • Terms of Use
    • Accessibility Statement

    Newsletter

    • Sign Up for emails and updates!!

    Contact

    • Contact
    • Work With Me
    • Facebook
    • Pinterest
    • Instagram

    Copyright © 2021 From A Chef's Kitchen and A Thought For Food

    • 3Facebook
    • Pinterest
    497 shares