Cooking With Chef Hermann: Grilled Pork Tenderloin with Peach Mustard Sauce
Grilled Pork Tenderloin with Peach Mustard Sauce
- 2 Pork Tenderloins
- 4 tsp salt
- 1 tsp cracked black pepper
- ½ C Peach Preserves
Peach Mustard Sauce: Puree 2 peaches with 1/4C Catsup, 3 TB Dijon Mustard, 1 tsp Brown Sugar, /2 tsp black pepper until smooth. Adjust salt and pepper.
Rub salt and pepper over the tenderloins and let sit one hour. Heat the grill at medium heat, rubbing the grill with oil. Brush the pork with the peach preserves. Grill meat turning every three to four minutes and brushing with the preserves until all sides are charred and meat registers 130 degrees.
Transfer to a cutting board and slice the pork on the bias. Top with the Peach Mustard Sauce.