Grilled Pork Tenderloin with Peach Chipotle Barbecue 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.
Servings: 6 -8
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
MAKE AHEAD:
- 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
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