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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: For sauce:
Saut chopped bacon and chile de rbol in heavy large saucepan over medium
heat until bacon is crisp. Add chopped onion and garlic cloves; saut until
onion is translucent, about 5 minutes. Add Worcestershire sauce and
crushed peppercorns; stir 1 minute. Add peaches and saut until
translucent, about 5 minutes. Add orange juice, ketchup, 1 1/2 tablespoons
lemon juice, and hot pepper sauce. Simmer until sauce thickens enough to
coat spoon thickly, stirring sauce often, about 30 minutes.
Strain sauce into medium bowl, pressing enough liquid and solids through
strainer to yield 2 cups sauce; discard solids in strainer. Season sauce to
taste with salt and more lemon juice, if desired. (Can be made 1 week
ahead. Cover and refrigerate.)
For pork:
Brush pork tenderloins with olive oil to coat. Arrange pork on rimmed
baking sheet. Mix coarsely ground black pepper, kosher salt, and garlic
powder in small bowl to blend. Sprinkle seasoning mixture all over pork.
(Tenderloins can be prepared 1 day ahead. Cover and refrigerate.)
Prepare barbecue (medium-high heat). Transfer 1/2 cup sauce to small bowl
to use for ba
sting. Pour remaining sauce into small saucepan. Grill pork
tenderloins until brown and meat thermometer inserted into center registers
140F, turning occasionally with tongs, about 18 minutes. Brush pork all
over with some of basting sauce. Grill pork until glazed, turning and
brushing with more basting sauce, about 3 minutes longer. Transfer pork to
work surface; let rest 10 minutes.
Rewarm sauce in pan. Cut pork crosswise on slight diagonal into
1/2-inch-thick slices. Arrange pork slices on platter. Drizzle pork with
some warm peach barbecue sauce. Serve, passing remaining sauce separately.
*A long, thin red chile available at Latin American markets, some specialty
foods stores, and some supermarkets.
Contributor: Bon Appetit September 2004 p 77
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