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The past couple of weeks has been super busy but great fun. We had lots of family in town visiting which means lots of grilling. And I am sure you guessed it, lots of wine too. One of the meals we made was so good I have to share it with you. If you are a regular on the blog you are familiar with the potato and the salad. These dishes have been posted with recipes in the past couple of months. I would have done new dishes but the family insisted I repeat myself because they are so delicious.

Grilling

Oh, I have a confession. I did not plan on blogging the pork tenderloin recipe. That was until I ate it. Truth be told my sister prepped it and Gary grilled it. All while I made the other two dishes. It is without a doubt the best pork tenderloin I have ever eaten. It is a modified recipe from the Big Green Egg Cookbook. While this recipe was created for the Egg, I would make it and use whatever grill you have. This is a must do recipe. Especially for those that like meat and fruit combinations.

And now, here is my last confession. Since I was not planning on blogging it, I only have a plated dinner image. I am so sorry, but I know you can do it without them.

Coffee Rubbed Pork Tenderloin
with Peach Barbecue Drizzle
and Grilled Peaches

Ingredients

For the Dry Rub

2 tablespoons ground coffee
1 tablespoon palm sugar (or turbinado sugar)
1 tablespoon chili powder
1½ teaspoons salt
1 teaspoon ground pepper

2 pork tenderloins (approximately one pound each)
Olive oil

For the Peach Barbecue Drizzle

1 ½ cups peach preserves (preferably Bon Maman because it has chunks of peach in it)
½ cup ketchup
2 teaspoons balsamic vinegar
2 tablespoons light brown sugar
¼ teaspoon ground pepper

Fresh Peaches*, sliced in half with stem and stone removed (one peach per two people)
Olive oil

Preparation

Preheat your grill to 400 degrees. If you are using the Egg or another ceramic grill the cast iron grid should be set for direct heat.

The Rub – Combine coffee, sugar, chili powder, salt, & pepper in small bowl. Mix well & set aside.

The Loin – Trim fat and silver skin from the tenderloins. Brush tenderloins with the olive oil. Then season liberally with the rub. Wrap each tenderloin separately in plastic wrap and place in the refrigerator for one to two hours before cooking.

The Peach Drizzle – Mix the preserves, ketchup, vinegar, brown sugar & pepper in a small saucepan. Place pan on the stovetop over medium heat and cook for 3 mins. Transfer sauce to a bowl & set aside.

Grilling the tenderloin

Place the pork on the grill and close the lid. Do not open for 5 minutes or until browned and caramelized. Turn and repeat until all sides are browned and caramelized. Cook until a meat thermometer reads 140 degrees. Transfer the pork from the grill to a platter or pan. Loosely place a sheet of aluminum foil over the pork. Let it rest for 5 minutes.

While the pork is resting rub olive oil on the cut side of each peach half and place on the grill. Close the lid and leave for approximately 5 minutes or until soft and with char markings.

Slice meat into medallions, surround with the grilled peaches then drizzle with the sauce. Serve immediately