This is probably one of my specialities. I have been making those huge pork tenderloins that you get at grocery store or Costco...usually only about $20-30 for a 10lbs tenderloin, for about 10 years. I used Sweet Baby Rays for a long time until I found this recipe for a Peach Barbecue Sauce, and I have tweaked it over the years. Again the original came from Epicurious.com (as usual it is a great starting point). Recently I tried a chili with the BBQ sauce in it. I usually make a double batch for the Pork if I do a full tenderloin for a large group like George's Baptism.
Peach Barbecue Sauce
8 oz bacon slices, chopped (can use turkey bacon but pork taste better)
2 dried chile de àrbol,* broken in half
1 coarsely chopped onion
2 garlic cloves, chopped
1 about tbsp Worcestershire sauce
1/2 tbsp whole black peppercorns, crushed
1 jar of canned peaches with juices (unfortunately the Peaches in Michigan are not very sweet or juicy)
1 1/2 cup orange juice
1 1/2 cup ketchup
1 1/2 tbsp (or more) fresh lemon juice
3-4 drops hot pepper sauce
Sauté chopped bacon and chilies in heavy large saucepan until bacon is crisp. Add onions and garlic; sauté until onion is translucent, about 5 minutes. Add Worcestershire and peppercorns; stir 1 minute. Add peaches and and juice, sauté for about 5 minutes. Add remaining ingredients. Simmer until sauce thickens enough to coat spoon thickly, stirring sauce often, about 30-60 minutes.
Strain sauce into medium bowl, pressing enough liquid and solids through strainer to yield 2 cups sauce; discard solids in strainer. Original author said to, Season sauce to taste with salt and more lemon juice, if desired. I have never found a need for this. (Can be made 1 week ahead. Cover and refrigerate.)
Pork Tenderloin
1 8-10 lb Pork tenderloin
1-2 tbsp extra virgin Olive oil
Diced fresh herb including Sage, thyme and rosemary
1-2 tsp kosher salt
White pepper
Unwrap and dry Tenderloin. Combine the Oil, herbs, Salt and pepper together. Rub the Tenderloin with oil mixture and place on a spit for a grill rotisserie. Place on a Grill under mid-low heat for 2 hours and brush with barbecue sauce during the last 30 minutes. If Grill is equipped with multiple burners and rotisserie burner place rotisserie burner on medium-high and just outside burners on low. Cook to above 140°.
Peach Barbecue Sauce
8 oz bacon slices, chopped (can use turkey bacon but pork taste better)
2 dried chile de àrbol,* broken in half
1 coarsely chopped onion
2 garlic cloves, chopped
1 about tbsp Worcestershire sauce
1/2 tbsp whole black peppercorns, crushed
1 jar of canned peaches with juices (unfortunately the Peaches in Michigan are not very sweet or juicy)
1 1/2 cup orange juice
1 1/2 cup ketchup
1 1/2 tbsp (or more) fresh lemon juice
3-4 drops hot pepper sauce
Sauté chopped bacon and chilies in heavy large saucepan until bacon is crisp. Add onions and garlic; sauté until onion is translucent, about 5 minutes. Add Worcestershire and peppercorns; stir 1 minute. Add peaches and and juice, sauté for about 5 minutes. Add remaining ingredients. Simmer until sauce thickens enough to coat spoon thickly, stirring sauce often, about 30-60 minutes.
Strain sauce into medium bowl, pressing enough liquid and solids through strainer to yield 2 cups sauce; discard solids in strainer. Original author said to, Season sauce to taste with salt and more lemon juice, if desired. I have never found a need for this. (Can be made 1 week ahead. Cover and refrigerate.)
Pork Tenderloin
1 8-10 lb Pork tenderloin
1-2 tbsp extra virgin Olive oil
Diced fresh herb including Sage, thyme and rosemary
1-2 tsp kosher salt
White pepper
Unwrap and dry Tenderloin. Combine the Oil, herbs, Salt and pepper together. Rub the Tenderloin with oil mixture and place on a spit for a grill rotisserie. Place on a Grill under mid-low heat for 2 hours and brush with barbecue sauce during the last 30 minutes. If Grill is equipped with multiple burners and rotisserie burner place rotisserie burner on medium-high and just outside burners on low. Cook to above 140°.
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