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Grilled Pork Tenderloin with Peachy Barbecue Sauce Recipe

Delish describes this easy-to-do pork tenderloin. It's something different to serve to guests at a cookout rather than the typical burgers or brats. The sweet and tangy sauce can be served with grilled chicken or pork chops too.—Holly Bauer, West Bend, Wisconsin
TOTAL TIME: Prep: 20 min. + marinating Grill: 25 min. + standing YIELD:4 servings

Ingredients

  • 1 pork tenderloin (1 pound)
  • 1 cup cola
  • 3 tablespoons brown sugar
  • 2 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • SAUCE:
  • 1/2 cup peach preserves
  • 1/2 cup ketchup
  • 1 tablespoon brown sugar
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon chili powder
  • 1/8 teaspoon pepper
  • Dash ground mustard

Directions

  • 1. Place pork in a large resealable plastic bag; add cola. Seal bag and turn to coat. Refrigerate for 8 hours or overnight.
  • 2. Drain pork and discard marinade. In a small bowl, combine the brown sugar, oil, garlic powder, paprika, salt, oregano, thyme and pepper; rub over pork.
  • 3. Prepare grill for indirect heat, using a drip pan. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill pork, covered, over indirect medium-hot heat for 20-27 minutes or until a thermometer reads 145°. Let stand for 10 minutes.
  • 4. Meanwhile, in a small saucepan, combine the sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes. Slice pork; serve with sauce. Yield: 4 servings.

Nutritional Facts

3 ounces cooked pork with 1/4 cup sauce equals 392 calories, 11 g fat (2 g saturated fat), 63 mg cholesterol, 1,026 mg sodium, 52 g carbohydrate, 1 g fiber, 23 g protein.

Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.