My mom bought two maple bourbon marinated pork tenderloins at the store the other day. She nonchalantly asked if I would mind making them dinner and I could have the other one to make my family dinner. That sounded like a pretty good deal to me! I usually just throw these pre-marinated pork loins on the grill or in my rotisserie as is but this time something told me that I needed to step up to the plate and rock this one out in a big way. I did. Total and complete success! If you want to woo your guests at your next bar-b-que you need to make this dish!
Grilled Pork Loin with Peach Salsa
Yields 4 servings
1 pre-marinated maple bourbon pork tenderloin
4 Tbsp. BBQ dry rub - recipe below
Peach Salsa - recipe below
Preheat your gas grill - turn the heat on high and close lid. Let preheat for 15 minutes.
Rub tenderloin with olive oil and sprinkle the BBQ dry rub onto tenderloin and rub in.
Turn your grill down to medium low and grill tenderloin turning occasionally for about 1 hour or until internal temperature reaches 145 degrees. Transfer to a platter and cover with foil tent and let rest for 5 minutes before cutting.
Serve with Peach Salsa
BBQ Dry Rub
Yields about 1 cup
1/4 cup sweet paprika
2 Tbsp. chipotle chili powder
2 Tbsp. ground cumin
2 Tbsp. light brown sugar
2 Tbsp. salt
1 Tbsp. dried oregano
1 Tbsp. granulated sugar
1 Tbsp. ground black pepper
1 Tbsp. ground white pepper
1-2 tsp. cayenne pepper flakes
Mix all of the ingredients in a small bowl. (The rub can be stored in an airtight container at room temperature for several weeks).
Yields 2 1/2 cups
2 ripe but not mushy peaches, pitted and chopped coarse
1 small red bell pepper, cored, seeded and diced
1 small red onion, diced
1/4 cup chopped fresh parlsey leaves
1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon) - don't tell my dad there was garlic in this recipe!
1/4 cup pineapple juice
6 Tbsp. juice from 2 or 3 limes
1 medium jalepeno chili, stemmed, seeded and minced
Mix all of the ingredients, including salt to taste, together in a medium bowl. Transfer the salsa to an airtight container and refrigerate to blend the flavors at least 1 hour or up to 4 days.
Adapted from The New Best Recipe