• Home
  • Our Story
  • Contact
MyGourmetConnection

MyGourmetConnection

Recipes for creative cooks

  • All Recipes
  • Main Dishes
  • Side Dishes
  • Quick & Easy
  • Home
  • All Recipes
  • Main Dishes
  • Side Dishes
  • Quick & Easy
  • Our Story
  • Contact

Grilled Pork Tenderloin with Peach BBQ Sauce

by Lynne Webb on July 5, 2020 (Updated July 27, 2022) // 2 Comments

Main Dishes » Pork » Grilled Pork Tenderloin with Peach BBQ Sauce

Grilled Pork Tenderloin with Peach BBQ Sauce

by Lynne Webb on July 5, 2020 (Updated July 27, 2022) // 2 Comments

This juicy, flavorful, grilled pork tenderloin is served with a unique barbecue sauce made with fresh peaches and shot of bourbon.
Jump to Recipe Pin Recipe
Carved pork tenderloin on a serving plate with side dish of peach barbecue sauce

This pork tenderloin recipe is a summer favorite of ours thanks to a simple, six-ingredient sauce made with fresh peaches, and flavored with a shot of bourbon for a bit of smoky flavor.

The Best Way to Grill Pork Tenderloin

Because pork tenderloins are so lean, we grill them using the “indirect” method. All this means is that once the exterior of the pork is lightly seared on the outside, you move it to an area of the grill that has no flame underneath.

Using this easy technique only takes about fifteen minutes, the meat turns out tender and juicy, and there’s no charring on the outside.

What Is Indirect Grilling?

Indirect grilling is a technique that enables you to grill larger cuts of meat without burning or blackening. Essentially all it means is that you preheat the grill to a medium temperature (about 350°F) and only have the flame or hot coals under 1/2 of the cooking area.

Indirect Grilling on a Gas Grill:

If you have a 2-burner gas grill the process is pretty straightforward. Preheat the grill by lighting both sides and heating to a medium setting, then when you are ready to start cooking simply shut off one side.

Indirect Grilling on a Charcoal Grill:

Charcoal grills make the process a little more complicated. Depending on the size and configuration of your grill, you may want to pile the charcoal either on one side of the fire grate, or around the edges leaving a cooking space in the middle.

Whichever you choose, you want to allow your coals to burn until they are glowing orange and have a light layer of ash coating them.

You can tell that the coals have “cooled” to medium heat by holding your hand about 4 inches above the cooking grate. It should take 6 to 8 seconds before you need to pull your hand away.

More Pork Tenderloin Recipes:

  • Braised Pork Tenderloin with Cabbage and Apples
  • Sun-Dried Tomato Stuffed Pork Tenderloin
  • Cumin and Lime Roasted Pork Tenderloin
Grilled Pork Tenderloin with Bourbon-Peach BBQ Sauce

Grilled Pork Tenderloin with Peach BBQ Sauce

5 from 3 votes
  |  Leave a Review
This juicy, flavorful, grilled pork tenderloin is served with a unique barbecue sauce made with fresh peaches and shot of bourbon.
Yield: 4 servings
Prep Time: 10 mins
Cook Time : 45 mins
Total Time : 55 mins
Print Recipe Pin Recipe SaveSaved!

Ingredients 

  • 1 pork tenderloin, 1 to 1-1/4 lb
  • Vegetable oil
  • Salt and freshly ground black pepper
  • 1/2 cup chopped onion
  • 2 large ripe peaches, peeled and diced (see notes)
  • 2 tablespoons bourbon
  • 2 teaspoons Dijon-style mustard
  • 1 tablespoon brown sugar
  • 1 tablespoon ketchup

Instructions 

  • Preheat a gas or charcoal grill for indirect grilling over medium heat (350 to 400°F).
  • Trim any excess fat and silver skin from the pork tenderloin, then rub with oil, season on all sides with salt and pepper and set aside.
  • Heat a tablespoon of vegetable oil in a small saucepan over medium heat. Add the onion and cook until soft and translucent, 4 to 5 minutes.
  • Add the peaches, bourbon, mustard, sugar and ketchup and continue cooking, stirring occasionally, until the peaches are soft and broken down, 12 to 15 minutes. Season to taste with salt and pepper.
  • Remove the sauce mixture from the heat, allow to cool for 5 minutes, then purée until smooth using a hand held or conventional blender.
  • Reserve about 2 tablespoons of the sauce for basting the tenderloin and transfer the remainder to a small serving bowl.
  • Oil the grill grates and place the pork directly over the flame. Cover and grill for 3 minutes, then turn and brush about half of the reserved sauce on top. Cover again and continue grilling for 3 minutes more.
  • Move the pork to the indirect heat side of the grill, and brush with the remaining sauce. Cover and continue cooking until a thermometer inserted into the center of the tenderloin registers 145°F (approximately 6 to 8 minutes).
  • Transfer the pork to a cutting board and allow to rest at least 5 minutes before carving. Serve with reserved barbecue sauce on the side.

Recipe Notes

How to Use Indirect Grilling

Indirect Grilling on a Gas Grill: If you have a 2-burner gas grill the process is pretty straightforward. Preheat the grill by lighting both sides and heating to a medium setting, then when you are ready to start cooking simply shut off one side.
Indirect Grilling on a Charcoal Grill: Depending on the size and configuration of your grill, you can either pile the charcoal on one side of the fire grate or around the edges leaving a cooking space in the middle. Whichever you choose, you want to allow your coals to burn until they are glowing orange and have a light layer of ash coating them. You can tell that the coals have “cooled” to medium heat by holding your hand about 4 inches above the cooking grate. It should take 6 to 8 seconds before you need to pull your hand away.
About the peaches: Frozen peaches can be used for this sauce when fresh peaches are out of season, but we don’t recommend using canned.

Nutrition Information

Nutrition Facts
Grilled Pork Tenderloin with Peach BBQ Sauce
Amount per Serving
Calories
137
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
4
g
Cholesterol
 
16
mg
5
%
Sodium
 
205
mg
9
%
Carbohydrates
 
15
g
5
%
Fiber
 
2
g
8
%
Sugar
 
12
g
13
%
Protein
 
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.

Author: Lynne Webb | 

Course: Pork
 | 
Cuisine: American

Parmesan Zucchini Fritters PREVIOUS
Balsamic-Glazed Portobello Burgers
Balsamic-Glazed Portobello Burgers NEXT

Leave a Reply Cancel reply

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

Rate this Recipe:




Comments

  1. AJT says

    May 28, 2020 at 4:27 pm

    Do you think you could replace the bourbon with liquid smoke?

    Reply
    • Lynne Webb says

      May 28, 2020 at 4:41 pm

      Liquid smoke is used in a lot of barbecue sauce recipes. Just be cautious with the quantity. A little goes a long way.

      Reply

Hi there! We’re Lynne & Erika, seasoned home cooks and recipe creators here at My Gourmet Connection. Our aim is to bring variety and new flavors to your everyday meals and we’ve got hundreds of recipes for you to explore. Welcome!

  • Facebook
  • Instagram
  • Pinterest

to start making
tastier meals?

Sign up to receive our free ebook and learn five easy ways to level up the flavor of your everyday meals.

Everyday meals, unique flavors

Serving platter with garlic crusted boneless pork roast, partially carved and garnished with fresh herbs.

Garlic Herb Crusted Boneless Pork Roast

Greek Egg and Lemon Soup

Greek Egg and Lemon Soup (Avgolemono Soup)

A bowl of Instant Pot Italian chicken soup sprinkled with parmesan cheese and fresh parsley.

Instant Pot Italian Chicken Soup

Sliced apple cider brined turkey breast on a serving platter.

Apple Cider Brined Turkey Breast

Quick & Easy Recipes

Oven-Fried Fish with Lemon-Basil Butter

Oven-Fried Barramundi with Lemon Basil Butter

Prosciutto-Wrapped Shrimp Flatbread

Prosciutto-Wrapped Shrimp Flatbread

Caprese Pasta

Our Best Crab Cake Recipe

More Easy Recipes

Stay Inspired!

Sign up to get our recipes via email.

  • About
  • Contact Us
  • Privacy Policy
  • Terms of Use
  • Accessibility

© 2023 MyGourmetConnection

Site Credits