Grilled Pork with Bourbon-Peach Barbecue Sauce
This non-traditional barbecue sauce is made with fresh peaches and flavored with bourbon. The butterflied pork tenderloins get a short marinade in the sauce, then cook in just a few minutes on the grill. The result is tender, juicy pork topped with a mildly sweet, oaky sauce that accents the meat without overpowering the flavor. Serve with Simple Cornbread and braised greens for a Southern-style meal.
- 2 1-lb pork tenderloins
- 1 tablespoon vegetable oil
- 1 cup chopped onion
- 3-1/2 cups peeled, diced peaches
- 4 to 6 tablespoons bourbon
- 1-1/2 tablespoons Dijon-style mustard
- 2 tablespoons sugar
- 2 tablespoons ketchup
- Salt and freshly ground black pepper
About 1-1/2 hours ahead: Heat the vegetable oil in a large saucepan over medium heat. Add the onion and cook until soft and translucent, 3 to 4 minutes. Add the peaches, bourbon, mustard, sugar and ketchup and continue cooking, stirring occasionally, until the peaches begin to break down, 20 to 25 minutes. Season to taste with salt and pepper.
Once the peaches have cooked down, remove the mixture from the heat and purée (a hand-held blender works well). Allow the sauce to cool to room temperature, 30 minutes.
While the barbecue sauce cools, trim any excess fat and silver skin from the pork tenderloins, then butterfly them by cutting lengthwise, 3/4 of the way through. Place on a plate and season both sides with salt and pepper.
Preheat a grill or broiler.
Transfer 1 cup of the sauce to a separate bowl, reserving the remainder for the table. Brush sauce on both sides of the pork and allow to marinate at room temperature for 30 minutes.
Grill the pork to desired doneness, 4 to 4-1/2 minutes per side. Transfer to a cutting board and allow to rest at least 5 minutes before carving. Serve with reserved barbecue sauce on the side.
Makes 6 to 8 servings
Frozen peaches work well for this when fresh peaches are out of season. We don't recommend using canned.