Grilled Pork Tenderloin with Peach BBQ Sauce

My parents have been happily married for 25 years. Through good luck, and possibly by birthday wishes made from the ages 7-21, we all get along extremely well.  My sister and I truly enjoy hanging out with our 'rents. ...with one exception: anytime cooking pork gets involved. The claws, shouting matches, and meat thermometers come out.

The slightest tinge of pink in pork is enough to make my Mom exceptionally nervous. She always brings up her childhood friend, we'll call her Betty HooHa, eating pink pork and having boa constrictors residing in her stomach for 568 days, or something like that. Then my Dad, never one to overreact, swipes the meat back out to the grill and chars it until reaching an internal temperature of 340 degrees. After announcing he's never cooking pork again, we finally eat in tense silence.

I wish we were Jewish.

So, now that I'm out on my own, I can cook pork however I dang well please. As long as the other white meat reaches at lease 160 degrees, the USDA says it's safe to eat. I grilled the tenderloin until it reached 155 degrees, then took it off the grill and let it rest. The middle was a bit pink, and whaddya know, no boa constrictors in sight. The tenderloin stayed juicy and the fruity sauce went well with the pork. I have a feeling I'm going to get an angry phone call from my Mother after posting this. Love ya, Ma!

Grilled Pork Tenderloin and Peach BBQ Sauce   Serves: 4
1 1 lb. pork tenderloin
1 T. olive oil
Salt
Pepper

Sauce:
4 slices bacon, cooked and chopped
1/2 cup chopped onion
1/2 T. worcestershire sauce
Couple grinds of black pepper
Salt
1 small peach, pitted and diced
1/2 cup orange juice
1/2 cup ketchup
1 T. lemon juice
2 t. hot pepper sauce
1 t. brown sugar
1 t. chile powder
1/4 t. cumin
1.) Preheat grill on high. Pour olive oil and a generous amount of salt and pepper on pork. Set aside.
2.) Meanwhile, make the sauce. In a saucepan, cook bacon over medium heat. Remove bacon once crispy. Add chopped onion to same pan and cook until translucent, about 5 minutes. Add worcestershire sauce and pepper, and let cook for 1 minute. Add peaches and saute until translucent, about 5 minutes more. Add OJ, ketchup, lemon juice, hot pepper sauce, brown sugar, chile powder, cumin, and salt. Let simmer, stirring occasionally, until sauce thickens, about 30 minutes.
3.) Transfer sauce to a food processor and pulse until smooth. Set aside.
4.) Grill pork for about 10 minutes per side, or until tenderloin reaches an internal temperature of 155 degrees. Remove and let rest for 5 minutes. Slice and serve with peach bbq sauce.

adapted from: Bon Appetit