Grilled Pork Tenderloin with Peachy Barbecue Sauce Recipe

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Grilled Pork Tenderloin with Peachy Barbecue Sauce Recipe

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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
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 25 min. + standing
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 25 min. + standing

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

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 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 25-40 minutes or until a meat thermometer reads 160°. 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.
Originally published as Grilled Pork Tenderloin with Peachy Barbecue Sauce in The Taste of Home Cookbook 2011, p34

Nutritional Facts

3 ounces cooked pork with 1/4 cup sauce: 392 calories, 11g fat (2g saturated fat), 63mg cholesterol, 1026mg sodium, 52g carbohydrate (47g sugars, 1g fiber), 23g protein.

  • 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
  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 25-40 minutes or until a meat thermometer reads 160°. 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.
Originally published as Grilled Pork Tenderloin with Peachy Barbecue Sauce in The Taste of Home Cookbook 2011, p34

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