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June 18, 2024 2 min read

Grilling season is here, use our new Daddy's Gourmet Foods products to make it even better.... Try this grilled pork tenderloin for your next cookout. Made with a peach mustard BBQ marinade
For Peach BBQ Sauce:
3 large ripe peaches, cut into large cubes (no need to peel)
3 TB our Pike Street Stone Ground Mustard
2 TB ketchup
2 heaping TB pure honey
½ rounded tsp kosher salt
½ tsp freshly ground black pepper
For the Pork Tenderloin:
Two, 2 1/2 lbs each, for a total of 5lbs pork tenderloins, plain/unseasoned*
2 tsp kosher salt
½ tsp freshly ground black pepper
Make the Peach BBQ Sauce: In a blender or food processor, combine all peach sauce ingredients and blend until mixture is a smooth puree. Can be made 24 hours ahead. Cover and chill until ready to use.
Season Pork: Sprinkle pork tenderloins evenly with 2 tsp kosher salt and 1/2 freshly ground black pepper. Place tenderloins in a large Ziploc and add 1/2 cup of the peach BBQ sauce to thoroughly coat the meat. Seal airtight and let pork marinade for at least 2 hours, up to overnight.
Separate: Divide remaining peach BBQ sauce in half. You’ll use half of it for basting and half for serving.
Grill and Baste: Grease and heat grill to medium high heat. Grill pork tenderloins evenly, using tongs to turn every 4 minutes and basting regularly with peach sauce. Once exterior is nicely charred and an instant thermometer reads 145F at the thickest center portion of pork, it’s done (approx. 12-14 min, depending on thickness of pork.) Immediately remove from heat, transfer to cutting board, and let rest 10 minutes (do not slice yet.)
Cut and Serve: Slice pork into desired pieces and serve with remaining peach BBQ sauce.

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