BBQ Recipes: Grilled Pork Tenderloin with Bourbon Peach BBQ Sauce
Here's a recipe that I tried last night. I'm sorry that I didn't take any pictures, but the fine folks at Old Bay did. I love Old Bay and I use it on pork and chicken all the time. A little bit of advice folks, just because an ingredient is traditionally tied to one type of food, in this case Old Bay traditionally is used with sea food, don't be afraid to try it with something else. You might be surprised at the results.
This grilled pork was some good eating, but the sauce was a bit too sweet. Next time I'd cut the peach preserves by about 1/3. Enjoy.
OLD BAY® serves double duty as the savory secret in this recipe developed by Chef Tory McPhail of Commanders Palace in New Orleans, Louisiana. The special blend of spices jazzes up the grilled tenderloin as well as the Bourbon Peach Barbecue Sauce for an easy-to-make delight.
2 pork tenderloins (about 2 pounds)
1 tablespoon vegetable oil
1 tablespoon OLD BAY® Seasoning
1 tablespoon garlic, chopped
1 cup peach preserves
1/4 cup bourbon
1/4 cup ketchup
1 1/2 teaspoons OLD BAY® Seasoning
Directions:Rub pork with oil, then season with 1 tablespoon OLD BAY and garlic.
Barbecue Sauce: Mix preserves, bourbon, ketchup and 1 1/2 teaspoons OLD BAY in small bowl.
Grill pork over medium heat 25 to 30 minutes or until desired doneness. Brush with sauce during the last 2 minutes of cooking. Slice and serve with remaining sauce.