Updated: Jun 18, 2020
This summery tangy homemade peach barbecue sauce is perfect for dipping, dunking, drizzling and even drinking if you wish. An easy pork tenderloin cooked on the grill is a simple and tasty sidekick. Pair it with our delightful summer peach salad and hasselback potatoes to round out the plate.
Barbecue sauces you find at the store are typically loaded with added sugars and unnecessary ingredients. One extremely popular barbecue sauce comes to mind- rhymes with tweet baby days- where the first (most popular) ingredient is high fructose corn syrup and one serving contains 16g of added sugars. Why?! Not all store bought brands are bad though- if you're looking to buy your own, I usually reach for #StubbsBBQ sauce and marinades!
Who needs store bought when making your own barbecue sauce is this simple!
Peach season is a great time. Peaches are naturally sweet so very little sugar needs to be added to the barbecue sauce. I also love the beautiful pink color of it thanks to the blending of the ketchup and ripe peaches!
This sauce would be delicious on chicken, burgers or your favorite sandwich. We paired it with a dry rubbed pork tenderloin to make sure the sauce would truly shine. You can get a plain, dry rubbed or marinated pork tenderloin- I love them all. I buy the plain when I plan to make my own marinade (I love barbecue sauce, Worcestershire sauce, liquid smoke, smoked paprika, garlic powder and onion powder). I buy the dry rubbed when I plan on serving with a sauce like this delicious Peach Barbecue Sauce, alongside gravy or dipped in unsweetened apple sauce (I will also dip my barbecue variety in apple sauce). Lastly, I buy the marinated version when I want a no frills, grill and eat kinda dinner.
All pork tenderloins are delicious, versatile and lean! Perfect for summer grilling!
Grilled Pork Tenderloin with Peach BBQ Sauce
4-6 servings | Cook time: 30 minutes | Prep time: 5 minutes
1 pork tenderloin (mine was 1 1/3 lb and seasoned. Recommend if buying preseason keep it simpler so it goes with the BBQ sauce or make your own which I included an ideas for in the recipe)
1 medium peach (100g)
1/2 tsp pepper
1/2 tsp salt
1 tsp brown sugar
1 tbsp apple cider vinegar
1/4 cup natural ketchup (I use ghughes sugar free but just look for ones with no added sugar, high fructose corn syrup etc.)
3 tbsp dijon mustard (I used 1/2 dijon and 1/2 whole grain)
For this recipe I used a pre-seasoned pork tenderloin because it saved me from seasoning it myself but making your own is very simple as well. I recommend using a combination of brown sugar, salt, pepper, cumin and chili powder for a dry rub or even mixing in some garlic, olive oil and balsamic vinegar with those spices for a marinade! Simply rub it all over the pork about 15-30 minutes prior to placing on the grill.
Preheat the grill to about medium high heat for 5-10 minutes.
Place the tenderloin on the grill and close, cook for 10-12 minutes. Flip and grill another 10-12 minutes until it reaches an internal temperature of 145F. For this I used an electronic meat thermometer (life changing) and inserted it into the thickest part of the tenderloin prior to placing on the grill.
While the meat is cooking, combine the remaining ingredients in a food processor and blend until well combined. Season with additional salt and pepper as needed.
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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used. Note: Pork tenderloin nutrition facts not included as they may vary. For the dry rubbed Montreal seasoned tenderloin I used it was 130 calories, 3.5g fat, 3g carbohydrates and 20g protein per 4oz serving. If using a marinated tenderloin I would expect the carbohydrates and calories to increase slightly. If not using a seasoned tenderloin, I would expect the carbohydrates to decrease.