Welp, it was Part II of the Battle of the Pork Tenderloins! And to me, this one was the best, although my hubby preferred the Whole Grain Mustard & Chipotle Peach one! Which actually worked out extremely well! He had more of his favorite and I mine! 😉

Pork tenderloin is a true delicacy. It’s the best part of the hog that’s very similar to the beef tenderloin. The filet mignon of the hog! So you need to treat it with care just as you would it’s beef relative. 

They can be easily ruined if overcooked, so you want them to still be a bit pink in the center. But don’t worry, this is super easy to do, especially on the grill. They get a nice tender crust, and are incredibly tender, moist and juicy inside!

Always start with a nice dry rub or marinade, and marinate this wonderful cut of meat overnight if possible. The longer you marinate it, the more flavor will permeate the meat, and of course, the better the flavor! This cut is very, very mild, so it can handle all you can give it! 😉 

I went with a simple rub rub and simple sauce with lots of flavor! A little garlic, a little salt, a little sweet, and a little heat! And the peaches in the sauce complimented everything so well that I could’ve about licked the bowl! 😉 

You can slice this however you’d like. We preferred this to be enjoyed just like beef tenderloin medallions and sliced the pieces nice and thick. But you can also slice this very thinly and pile it up! Thinly sliced can also be stretched out and served on warm dinner rolls and topped with cole slaw for some awesome sliders! This will also go a very long way done this way and would serve quite a few at a Sunday Game Day party! 😉

But no matter how you slice it, you’re in for a royal treat! This succulent cut is melt-in-your mouth delicious, and a fraction of what expensive cuts of beef cost. The ideal main dish to serve company that won’t break the bank and is sure to impress! 

So don’t be afraid to try this and cook it out on the grill. You’ll really enjoy it! Try it soon before the snow starts to fly! 😉 Take care and I’ll see you later! ~Kelly

Yield: 4 servings

Grilled Pork Tenderloin with Chipotle-Peach Barbecue Sauce

Prep Time: 15 minutes

Cook Time: 23 minutes

Total Time: 38 minutes

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Ingredients

• 1 pork tenderloin (from a pkg. of 2), trimmed of fat
• vegetable oil for grill grates

Dry Rub:

• 1 tsp. garlic salt
• 1/2 tsp. Creole Seasoning
• 1/2 tsp. onion powder
• 1/2 tsp. coarse ground black pepper

Wet Mop Sauce:

• 1/3 cup Sweet Baby Ray's Original Barbecue Sauce
• 1 Tbl. peach preserves
• 1 tsp. pureed chipotles in adobo sauce

Instructions

In small bowl, mix dry rub ingredients. Place tenderloin on a large sheet of plastic wrap, sprinkle evenly with dry rub, and wrap tightly. (*Double wrap if needed.) Place in fridge and marinate for 8 hours or overnight for best flavor.

The next day, bring tenderloin to room temperature. While tenderloin is un-chilling, mix wet mop sauce in small bowl. (*Warm in microwave a little to melt preserves, stir well.)

Heat grill to high heat with lid closed to get grates hot. When everything is ready, turn grill down to medium and place tenderloin onto oiled grates at an angle.

Close lid and grill for 18 minutes turning every 5 minutes and keeping inside temp about 375 degrees.

Baste well with mop sauce and continue grilling with lid open for about another 5 minutes, basting and turning often.

*Pork tenderloin is done when still a little pink in the center. Do not overcook or it will be very dry.