Name: Grilled Pork Tenderloin with Peach Barbecue Sauce
Yield: Makes 6 to 8 servings
Ingredients: 4 ounces bacon slices, chopped; 1 dried chile de àrbol,* broken in half; 1 cup coarsely chopped onion; 2 garlic cloves, chopped; 1 tablespoon Worcestershire sauce; 1/2 tablespoon whole black peppercorns, crushed; 2 small peaches (10 to 12 ounces total), halved, pitted, diced; 1 cup orange juice; 1 cup ketchup; 1 1/2 tablespoons (or more) fresh lemon juice; 1/2 teaspoon hot pepper sauce; 3 15- to 16-ounce pork tenderloins, trimmed; 2 tablespoons olive oil; 4 teaspoons coarsely ground black pepper; 4 teaspoons coarse kosher salt; 2 1/2 teaspoons garlic powder

Richard Montoya of Dallas, Texas, writes: "I've lived in Dallas for 20 years and I've noticed that the city's restaurants just keep getting better and better. One of my favorites is Jasper's in nearby Plano. When I take friends there, I always recommend the pork tenderloin."

At Jasper's, the pork is served with bourbon creamed corn and a twice-baked potato.

Recipe notes

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