Ingredients for Peachy Bbq Tenderloin Oamc
- 1.5-2 lb pork tenderloin
- Vegetable Broth
- Peach Preserves
- Bottled Chili Sauce
- 2 shallots, finely chopped
- Fresh Ginger
- Cider Vinegar
- Low Sodium Soy Sauce
- Fresh Ground Black Pepper
- Dijon Mustard
- Ground Cloves
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How to Make Peachy Bbq Tenderloin Oamc
- **Make the Peach BBQ Sauce:** In a medium saucepan, combine 1 cup chicken broth, 1 cup peach preserves, 1/2 cup chili sauce, 2 finely chopped shallots, 1 tablespoon grated ginger, 2 tablespoons apple cider vinegar, 2 tablespoons soy sauce, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper, and 1/4 teaspoon cayenne pepper (optional).
- **Simmer the Sauce:** Bring the sauce to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally, until slightly thickened.
- **Prepare the Tenderloin:** Place a 1.5-2 lb pork tenderloin in a large freezer ziplock bag.
- **Marinate (Slow Cooker Method):** Pour the cooled peach BBQ sauce over the tenderloin in the bag. Seal tightly and freeze overnight. The next morning, thaw completely and place the tenderloin (with the marinade) in a slow cooker on low for 6-8 hours, or until the internal temperature reaches 145°F.
- **Marinate (Grill Method):** Pour the cooled peach BBQ sauce over the tenderloin in the bag. Marinate in the refrigerator for at least 4 hours, or preferably overnight. Preheat grill to medium-high heat. Grill the tenderloin for 5-7 minutes per side, basting frequently with the reserved marinade (make sure to cook the marinade on the stovetop first to avoid cross-contamination).
- **Serve:** Once the pork tenderloin reaches an internal temperature of 145°F, remove from heat and let rest for 5-10 minutes before slicing. Serve the tenderloin with the remaining peach BBQ sauce. Enjoy!
- **Alternative Uses:** This delicious peach BBQ sauce is also fantastic over grilled chicken breasts or other meats.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
104g
Fat
13g
Carbs
12g
