Total Prep Time: 20 minutes
Total Cook Time: 45 minutes
Total Time: Roughly an hour
Total Yield: 6 – 8 servings
INGREDIENTS
1.5 lb. Pork Tenderloin with silver skin removed
2 firm peaches
1 Tbsp. Extra Virgin Olive Oil
2 Tbsp. Fiesta Orange Pepper Seasoning (or your favorite grilling seasoning)
1 Tbsp. Al Frugoni’s Original Chimi Churri Dry Rub (dried herbs work as well, but this is optional)
2 Tbsp. Brushfire Farms Peach Pepper Jam
4 oz. Brushfire Farms Prickly Pear BBQ Sauce
PROCESS:
Step 1: Light your grill to have heat only on one side. Lightly coat pork tenderloin in olive oil, and season well. Cut your peaches in half, remove the pits and carve out dark red interior on both sides. Lightly rub with olive oil and season flesh side.
Step 2: In small bowl, combine Peach Pepper Jam and Prickly BBQ Sauce. Mix together well and set aside.
Step 3: Place porn tenderloin over high heat and be prepared to flip frequently. This part of the cooking process should take roughly 10 minutes, just to get some good char on all sides.
Step 4: Once tenderloin has good grill marks and char on it, pull it away from the heat and place it on other side of your grill. Baste all sides with Peach BBQ Sauce mixture. Close grill lid with vents open and cook for roughly another 20 – 30 minutes. Note: You will want to pull the pork tenderloin once internal temperature reaches 145°.
Step 5: While tenderloin is resting, place peach halves flesh-side down over high heat. Cook them for 3-5 minutes until they are charred, flip and cook skin side for one minute.
Step 6: Slice pork tenderloin in ¼’ slices, serve with charred sliced peaches and enjoy!