Just The Recipe - Grilled Pork Loin with Peach BBQ Sauce

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Considerations

Featured Recipe

Created by Chuck

A New Orleans tradition. There are as many gumbo recipes as there are cooks. I adopted this from a version at the New Orleans School of Cooking.

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Grilled Pork Loin with Peach BBQ Sauce

Created by Chuck,

Description

I fell in love with this at Disney's Epcot Food and Wine Festival a few years ago, and have been making it ever since. The peach BBQ sauce is wonderful on simple grilled pork chops and grilled chicken also.

Ingredients

At a glance

Cuisine

Course/Meal

Main Ingredient

Cooking Method

Difficulty

Serves

2 pounds pork tenderloin
peach syrup
2 ounces butter
1/4 onion
2 cloves garlic
5 ounces catsup
1/2 tablespoon brown sugar
1/4 tablespoon Worcestershire sauce
1/8 cup red wine vinegar
3/4 cup water
1 pinch salt
1 pinch pepper
1/4 cup cola (Coke)
1/2 cup canned peaches in syrup, drained and chopped

Methods/steps

Marinate pork in peach syrup overnight.

Make bar-b-que sauce: Melt butter. Add onion and garlic and cook over low heat for about 5 minutes. Add remaining ingredients except Coke; simmer 1 hour.

Remove from heat and add Coke. Give it a whirl in the blender to smooth it out.

To grill: Remove pork from liquid. Season with black cracked pepper and kosher salt. Grill evenly to medium-well. Slice on a bias 1/4"-1/2" thick. Ladle 1 ounce bar-b-que sauce over each serving.

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