Grilled Pork Tenderloin With Peach Salsa

Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 2 hrs 40 mins
Servings: 6

Ingredients :

2 lbs pork tenderloins, about 2-3total
Pork Tenderloin Rub Ingredients:
2 tbsp chili powder
2 tbsp garlic powder
1 tbsp brown sugar
2 tsp kosher salt
1 tsp pepper
Peach Glaze Ingredients:
1 ½ cups of peach preserves or jam
½ cup barbecue sauce. I like Sweet Baby Ray’s
1 tsp grated ginger
½ tsp garlic powder
2 small limes juiced
Peach Salsa Ingredients:
4-5 peaches unpeeled and chopped
Half cup red onion minced
Half red bell pepper chopped
Half cup fresh cilantro chopped you can substitute parsley)
Three tbsp fresh lime juice
Two jalapeno peppers remove seeds and membranes and mince
½ tsp kosher salt
¼ tsp ground black pepper

Instructions : 

1. Pork Tenderloin Rub Directions:
2. Combine the chili powder, garlic powder, sugar, salt, and pepper in a small bowl and rub the spice mixture all over the pork tenderloins. Cover and refrigerate for 2-24 hours.
3. Peach Salsa Directions:
4. Place the peaches, onion, bell pepper, cilantro, lime juice, jalapenos, salt, and pepper in a large bowl and mix well.
5. Refrigerate with a cover for up to 24 hours. Peach Glaze Directions:
1. Melt the jam in a small saucepan and add the barbecue sauce. Add the ginger, after turning off the heat in the pan, garlic powder, and lime juice. Place half of the glaze in a small bowl to serve with the pork later.
Grilling The Pork Tenderloin:
2. Preheat the grill to medium-high heat or 400 degrees. Brush the grill with vegetable oil to keep the pork from sticking.
3. Place the pork tenderloins on the grill and turn them in every 5 minutes or so. When the meat thermometer reads 135 degrees, and you have approximately 4 minutes of grilling time left, coat the pork tenderloins liberally with the glaze. Cook for 2 minutes and turn and brush the glaze on the other side. Cook for an additional 2 minutes.
4. The tenderloins will take a total of 15-20 minutes to reach an internal temperature of 140 degrees at the thickest part. This will, of course, depend on the size of the tenderloins and how hot your grill is.
5. When the tenderloins reach 140 degrees, remove them from the grill, tent them with foil and let them rest for about 5 minutes to come up to 145 degrees.

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