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Pork Tenderloin With BBQ Peach Sauce Recipe

Does any fruit say “summer” quite like peaches? Of course, they’re delicious plain, but why not try adding them to a quick Paleo BBQ sauce to get that summer goodness all over your dinner?

If it’s not quite summered weather where you are yet…well, maybe you can entice the warm weather over to your place with the smell drifting off your barbecue.

Pork Tenderloin With BBQ Peach Sauce

You don’t even need any pre-made BBQ sauce to make this, and with no tomatoes at all, this one would be a great recipe for anyone on the AIP who still wants to enjoy grilling season (just take out the chili powder to make it AIP friendly). It’s rare to find an AIP-friendly barbecue sauce, but this one really delivers.

This recipe doesn’t have much in the way of vegetables – why not serve it with some grilled zucchini or a potato salad if you’re feeling traditional summer foods (yes, white potatoes are Paleo)? Kids will like the sweetness, and grown-ups will appreciate the classic flavor and the easy clean-up and prep.

Pork Tenderloin With BBQ Peach Sauce Recipe

SERVES: 4 PREP: 20 min. + 2 h. COOK: 30 min.

Ingredients

Pork Tenderloin With BBQ Peach Sauce Recipe Preparation

Preparation

  1. Place the peaches, apple juice, garlic, onion, vinegar, lemon juice, and chili powder in a saucepan over medium heat.
  2. Bring the sauce to a boil, stirring occasionally. Lower the heat and let simmer for 10 to 15 minutes.
  3. Let the sauce cool down a bit and puree using a food processor or immersion blender.
  4. Divide the peach BBQ sauce evenly into two separate portions. Use one portion to rub the pork, making sure it is covered on all sides. Cover and marinate for up to 2 hours in the refrigerator.
  5. Keep the other half of the BBQ sauce in a separate container in the refrigerator.
  6. Preheat a grill to medium heat.
  7. Place the pork on the grill and cook, covered, for about 20 to 25 minutes, turning the pork every 4 minutes or so.
  8. Brush the pork with a generous amount of the reserved BBQ sauce and grill for another 5 minutes.
  9. Let the pork rest for 4 to 5 minutes before serving it with the remaining BBQ sauce.
Pork Tenderloin With BBQ Peach Sauce Recipe
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Pork Tenderloin With BBQ Peach Sauce Recipe

A classic summer recipe for a picnic or cookout. This one's especially good for BBQ-lovers on the AIP!
Course Main Course
Cuisine American
Keyword BBQ, peach, peach sauce, pork, pork tenderloin
Prep Time 2 hours 20 minutes
Cook Time 30 minutes
Total Time 2 hours 50 minutes
Servings 4 people
Calories 1045kcal
Cost 10

Ingredients

  • 1 lb. pork tenderloin
  • 4 ripe peaches chopped
  • 1 cup fresh apple juice
  • 2 garlic cloves minced
  • ½ onion minced
  • cup apple cider vinegar
  • 1 tbsp. fresh lemon juice
  • 2 tbsp. chili powder Omit for AIP
  • Sea salt and freshly ground black pepper

Instructions

  • Place the peaches, apple juice, garlic, onion, vinegar, lemon juice, and chili powder in a saucepan over medium heat.
    4 ripe peaches, 1 cup fresh apple juice, 2 garlic cloves, ½ onion, ⅓ cup apple cider vinegar, 1 tbsp. fresh lemon juice, 2 tbsp. chili powder, Sea salt and freshly ground black pepper
  • Bring the sauce to a boil, stirring occasionally. Lower the heat and let simmer for 10 to 15 minutes.
  • Let the sauce cool down a bit and puree using a food processor or immersion blender.
  • Divide the peach BBQ sauce evenly into two separate portions. Use one portion to rub the pork, making sure it is covered on all sides. Cover and marinate for up to 2 hours in the refrigerator.
    1 lb. pork tenderloin
  • Keep the other half of the BBQ sauce in a separate container in the refrigerator.
  • Preheat a grill to medium heat.
  • Place the pork on the grill and cook, covered, for about 20 to 25 minutes, turning the pork every 4 minutes or so.
  • Brush the pork with a generous amount of the reserved BBQ sauce and grill for another 5 minutes.
  • Let the pork rest for 4 to 5 minutes before serving it with the remaining BBQ sauce.

Nutrition

Calories: 1045kcal | Carbohydrates: 112g | Protein: 104g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 295mg | Sodium: 816mg | Potassium: 3519mg | Fiber: 21g | Sugar: 79g | Vitamin A: 10735IU | Vitamin C: 39mg | Calcium: 199mg | Iron: 12mg