Chef Folse's Grilled Pork Tenderloin w/ Peach Barbecue Sauce

Prep Time: 1 1/2 Hours
Yields: 8 Servings

Grilling is a great way to infuse smoky flavor into pork tenderloin, and this interesting barbecue sauce is a natural accompaniment to pork. The peaches and cane syrup add a slightly sweet, yet subtle flavor. For best results, build a coal bed on one side of the grill. Place tenderloin away from hot coals, so it will receive medium-high heat. Use a thermometer to check the internal temperature, and be careful not to overcook.

Ingredients for Pork Tenderloin:

1 (2-3 pound) pork tenderloin, trimmed
1 tbsp granulated garlic
2 tbsps cracked black pepper
1 tbsp salt
1 tbsp mustard powder
1 tbsp chili powder
1 tbsp packed brown sugar
2 tbsps paprika
1/2 tsp dried oregano
Peach Barbecue Sauce (see recipe below)


In a small mixing bowl, combine all seasonings. Sprinkle tenderloin with mixture and rub in spices. Cover and refrigerate at least 1 hour. Prepare grill for medium-high heat. Grill tenderloin, turning once halfway through cooking process. Remove when internal temperature reaches 128 degrees F for rare to 150 degrees F for well done. When pork is almost done, brush with barbecue sauce. Remove from grill and let rest 5 minutes before serving. Slice and serve warm.

Ingredients for Peach Barbecue Sauce

1/2 cup peach preserves
1/2 cup sliced peaches
1 1/2 cups ketchup
2 tbsps Worcestershire sauce
1/8 cup packed brown sugar
2 tbsps Steen's Cane Syrup
1/8 tsp cayenne pepper
1/4 tsp mustard powder
2 tbsps red wine vinegar


In a small saucepan over medium heat, combine all sauce ingredients and mix well. Bring to a simmer and cook 5 minutes, stirring constantly. Remove from heat and mash peach slices with the back of a spoon. Brush sauce over grilled pork tenderloin, pork chops or ribs when they are almost cooked.