Introducing Daddy's Gourmet Foods

Ingredients

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

Instructions

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.