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Spice Rubbed Pork Tenderloin with Peach Chipotle Sauce is spicy, sweet and smoky!


2 people

Total time

45 minutes






  • dry RUB AND PORK
  • 4 tablespoons smoked paprika
  • 3 tablespoons salt, preferably kosher
  • 2 tablespoons chili powder
  • 2 tablespoons ground coriander
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon white pepper
  • 1 tablespoon dried oregano
  • 1 teaspoon cayenne pepper
  • 1 tablespoon dark brown sugar
  • 2 lbs pork tenderloins ((trimmed of excess fat and silverskin))
  • cooking spray
  • sauce
  • 2 tablespoons canola oil
  • ½ small red onion (finely chopped)
  • 3 cloves garlic (minced)
  • ⅔ cup water
  • ⅔ cup ketchup
  • ½ cup peach preserves, jelly or jam
  • ¼ cup cider vinegar
  • 2 tablespoon molasses
  • 1 tablespoon Worcestershire sauce
  • 2 chipotle chiles in adobo sauce (chopped)
  • salt and freshly ground black pepper (to taste)


  2. Combine ingredients for dry rub and mix well. Coat pork tenderloin thoroughly with dry rub and set aside at room temperature while making the sauce.
  3. Preheat grill to medium-high. Spray tenderloin with cooking spray to moisten spices. Grill, covered, turning occasionally until browned on all sides, 4-5 minutes.
  4. Reduce heat or move off direct heat and continue to cook covered until the meat registers 145 degrees, 8-10 minutes longer. Transfer pork to a platter, tent with foil and let rest 5 minutes before slicing. (The meat will be pink! At 165 degrees, the meat will not longer be pink.)
  5. Serve sauce with pork.
  6. SAUCE
  7. Heat oil in a saucepan over medium-high heat. Add the onion, reduce heat to medium-low and cook 8-10 minutes or until onion is very soft. Stir in the garlic and cook 15 seconds or until fragrant.
  8. Add the water, ketchup, peach preserves, cider vinegar, molasses, Worcestershire sauce and chipotle chiles. Bring to a boil, reduce heat to low and simmer while cooking the pork.
  9. While the pork is resting, puree the sauce in a food processor or blender until smooth if desired.
  10. View the recipe instructions at From a Chef's Kitchen

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