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Pork Tenderloin With Peach Barbecue Sauce


Pork Tenderloin With Peach Barbecue Sauce

Pork Tenderloin With Peach Barbecue Sauce

Photo: Diana Rattray
A tangy peach barbecue sauce flavors this delicious pork tenderloin. Serve this pork tenderloin with a rice dish and tossed salad or sliced fresh tomatoes and cucumbers.


  • 2 pork tenderloins, about 2 pounds
  • grill seasoning, such as a steak blend or spicy chicken or pork blend
  • 2 tablespoons olive oil
  • 2 medium ripe peaches, peeled, pitted, sliced or chopped
  • 1 3/4 cups ketchup
  • 2 tablespoons corn syrup or golden syrup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon cider vinegar
  • 1 teaspoon prepared mustard
  • 2/3 cup light brown sugar, packed
  • dash ground cayenne pepper
  • dash salt
  • 1/4 teaspoon cinnamon


Prepare the peach barbecue sauce. Combine sliced peaches, ketchup, syrup, Worcestershire sauce, vinegar, mustard, brown sugar, cayenne, and cinnamon in a medium saucepan. Bring to a simmer over medium heat. Reduce heat to medium-low and continue simmering for 5 to 7 minutes. Mash, blend lightly with immersion blender, or pulse a few times in a tabletop blender.
Makes about 2 to 2 1/4 cups.

Heat oven to 350°.

Wash tenderloins and pat dry. Remove excess fat and silver skin.

Sprinkle the tenderloins all over with grill seasoning. Heat olive oil in a large skillet over medium-high heat. Sear the tenderloins on all sides, about 6 to 8 minutes total.

Transfer the tenderloins to a foil lined baking pan. Cover with about half of the peach sauce; cover the pan with foil. Transfer to the oven and bake for about 20 minutes (may be longer, depending on thickness of tenderloins), or until an instant read thermometer or meat thermometer registers 145° to 150° when inserted in the thickest part of a tenderloin.

Serve with the remaining peach barbecue sauce.
Serves 4.

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