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Grilled Pork Tenderloin with Peachy Barbecue Sauce

 Grilled Pork Tenderloin with Peachy Barbecue Sauce
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
4 ServingsPrep: 20 min. + marinating Grill: 25 min. + standing


  • 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


  • Place pork in a large resealable plastic bag; add cola. Seal bag and
  • turn to coat. Refrigerate for 8 hours or overnight.
  • Drain pork and discard marinade. In a small bowl, combine the brown

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Grilled Pork Tenderloin with Peachy Barbecue Sauce (continued)

Directions (continued)

  • sugar, oil, garlic powder, paprika, salt, oregano, thyme and pepper;
  • rub over pork.
  • 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.
  • 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: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.