Spice Rubbed Pork Tenderloin with Peach Chipotle Barbecue Sauce is spicy, sweet and smoky! This delicious dry rub is great on any cut of pork.
Ahh… Southern summer days. What happens a lot is, you’ve got a dish planned to cook and photograph, you set everything up and then whammo. A late afternoon thunderstorm rolls in and the skies turn black, the wind picks up and hello thunder and lightening. It’s suddenly night-time in the afternoon.
For this dish, I decided to roll with it and photograph while the thunder, lightning and dark skies ruled the outdoors. Spice Rubbed Pork Tenderloin with Peach Chipotle Barbecue Sauce has that flavor intensity!
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. (Affliliate 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!
My husband has (of course) come up with his own spicier version 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.
Try not to confuse “pork loin” with “pork tenderloin.” They are two very different cuts of meat. Pork tenderloin is most often sold two per package which averages anywhere between two and three pounds per package. A pack of pork loin can be upwards of five pounds.
Puree the sauce until it’s smooth if you desire. Otherwise, leave it just a tad chunky from the onions and chipotle for added texture.
Mama. Let’s eat and let the storm rage!
15 minPrep Time
30 minCook Time
45 minTotal Time
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
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 tablespoon molasses
1 tablespoon Worcestershire sauce
2 chipotle chiles in adobo sauce, chopped
salt and freshly ground black pepper, to taste
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.
Heat oil in a saucepan over medium-high heat. Add the onion, reduce heat to medium-low and cook 8-10 minutes or until 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.
Store remaining dry rub in an airtight container for up to 6 months.