Just Peachy BBQ Pork Tenderloin

Alec and I made fresh peach preserves this year and while we have been enjoying it as an ice cream topping, on our toast and in our sandwiches, I just knew it would take us forever to eat all the jars of preserves we made.

One afternoon as I was looking around for a marinade for the pork tenderloin I wanted to cook for dinner I thought that I could probably whip up a very tasty barbecue sauce using the peach preserves.

And that's just what I did!  The sweetness of the peach preserves paired beautifully with the tangy BBQ flavor and it cooked up so nicely on the grill too.

Here's how I made the Peach Preserve BBQ Sauce:

1/2 cup ketchup
1 Tablespoon cider vinegar
1/4 cup brown sugar
1 Tablespoon Worcestershire sauce
1/2 Tablespoon minced onion flakes
1 tsp. minced garlic
1/2 cup peach preserves

I mixed up all the ingredients with a wire whisk in a small bowl then poured 1/2 of the mixture over the pork tenderloin and set it in the fridge to marinate for a few hours.

 We warmed up the grill to 350 and put the tenderloin on it.  I drizzled a bit of the BBQ sauce on it and closed the lid.  I opened the grill up every 15 minutes or so to turn the pork tenderloin and we used the leftover sauce to add a final glaze  on top just minutes before serving.

When the pork was done we took it off the grill and let it sit for just a few minutes before carving.

Then we served it up with some yummy squash casserole and egg noodles.

The peach gave the BBQ a nice sweet taste and it was honestly one of the best cooks of meat we've had in a long time.

This has definitely become a new family favorite.

Linking Up With:


Come to the Recipe Sharing Party!


  1. I'd love to; normally I would have stopped by over the weekend and linked up but we were on our way home from Niagara falls.

  2. It sounds like a great combination of flavors. Thank you for sharing the recipe at The Really Crafty Link Party. Pinned.

    1. It really was; I wasn't sure at first but the flavors paired beautifully. Thanks so much for the pin.

  3. Oh my goodness, this tenderloin will just melt in your mouth! Thanks so much for sharing your post with us at Full Plate Thursday and hope you have a great week!
    Miz Helen

    1. It was so tasty! We could not get over it and decided we needed to try making it that way all the time.


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