Grilled Pork Tenderloin With Peach Bbq Sauce

• 4 oz. bacon slices, chopped
• 1 dried chile de arbol, broken in half
• 1 c. coarsely chopped onion
• 2 garlice cloves, chopped
• 1 T. Worcestershire sauce
• 1/2 T. whole black peppercorns, crushed
• 2 small peaches (10-12 oz), halved, pitted and diced
• 1 c. orange juice
• 1 c. ketchup
• 1-1/2 T. (or more) fresh lemon juice
• 1/2 t. hot pepper sauce
• 3 15-16 oz pork tenderloins, trimmed
• 2 T. EVOO
• 4 t. coarsely ground black pepper
• 4 t. coarse kosher salt
• 2-1/2 t. garlic powder

1. Sauce: saute bacon and chile de arbol in lrg. heavy saucepan over med. heat until bacon is crisp. Add onions and garlic cloves; saute until onion is translucent. Add Worcestershire sauce and crushed peppercorns; stir 1 minute. Add peaches and saute 5 minutes. Add orange juice and hot pepper sauce. Simmer until sauce thickens enough to coat spoon thickly, stirring often, about 30 minutes. Strain sauce into med. bowl, pressing solids through strainer, to yield 2 cups. Seaon sauce with salt and more lemon juice if desired.
2. Pork: brush pork tenderloins with EVOO to coat. Arrange pork on rimmed baking sheet. Mix black pepper, kosher salt and garlic powder in small bowl to blend; sprinkle all over pork.
3. Prepare BBQ grill. Transfer 1/2 c. sauce to small bowl for basting. Pour remaining sauce into small saucepan. Grill pork until brown and temperature registers 104F, turning occasionally. Brush pork all over with sauce, turning and basting, about 3 minutues more. Transfer pork to work surface and let rest 10 minutes.
4. Rewarm sauce in pan. Cut pork crosswise into 1/2" diagonal slices. Arrange pork on platter. Drizzle with warm peach BBQ sauce. Serve, passing remaining sauce separately.

bacon, arbol, onion, worcestershire sauce, black peppercorns, peaches, orange juice, ketchup, lemon juice, pepper sauce, pork, evoo, ground black pepper, kosher salt, garlic

Taken from www.epicurious.com/recipes/member/views/grilled-pork-tenderloin-with-peach-bbq-sauce-50024385 (may not work)