Grilled Pork Tenderloin with Peach Rum Sauce sounds pretty decadent but is easy to prepare, perfect for entertaining and absolutely delicious to eat!
Prep Time 15mins
Cook Time 1hr
Total Time 1hr15mins
Author Julie Menghini
21.25 lbpork tenderloinstied together
salt and pepper
4cupspeachesDiced into large pieces
Dry pork tenderloins and tie them together pairing the small end of one with the large end of the other. Drizzle with olive oil and rub with the rosemary and thyme. Salt and pepper the meat and if not cooking right away wrap it in plastic wrap and refrigerate.
Grill using indirect heat at 225°F for approximately 1 hour or until the meat reaches 140° when tested with a meat thermometer. Remove from the grill and let rest 15 minutes.
While the meat cooks combine peaches, rum, and brown sugar together in a sauce pan. Cook until peaches just begin to break down. * I also added an herb bouquet by tying additional rosemary and thyme together and dropping it into the pan while the peaches cooked.
Slice meat and spoon on sauce. Serve immediately. Refrigerate any leftovers.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.