Grilled Lamb Tenderloin With Peach Barbecue Sauce

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 4 ounces bacon, slices chopped
• 1 dried arbol chile, broken in half
• 1 cup coarsely chopped onion
• 2 garlic cloves, chopped
• 1 tablespoon worcestershire sauce
• 1/2 tablespoon whole black peppercorn, crushed
• 2 small peaches, halved, pitted, diced (10 to 12 ounces total)
• 1 cup orange juice
• 1 cup ketchup
• 1 1/2 tablespoons fresh lemon juice
• 1/2 teaspoon hot pepper sauce
• 48 ounces lamb tenderloin, trimmed
• 2 tablespoons olive oil
• 4 teaspoons fresh coarse ground black pepper
• 4 teaspoons coarse kosher salt
• 2 1/2 teaspoons garlic powder

Recipe

• 1 for sauce:.
• 2 saute chopped bacon and chile de arbol in heavy large saucepan over medium heat until bacon is crisp.
• 3 add chopped onion and garlic cloves; saute until onion is translucent, about 5 minutes.
• 4 add worcestershire sauce and crushed peppercorns; stir 1 minute.
• 5 add peaches and saute until translucent, about 5 minutes.
• 6 add orange juice, ketchup, 1 1/2 tablespoons lemon juice, and hot pepper sauce.
• 7 simmer until sauce thickens enough to coat spoon thickly, stirring sauce often, about 30 minutes.
• 8 strain sauce into medium bowl, pressing enough liquid and solids through strainer to yield 2 cups sauce; discard solids in strainer.
• 9 season sauce to taste with salt and more lemon juice, if desired. (can be made 1 week ahead. cover and refrigerate.).
• 10 for lamb:.
• 11 brush lamb tenderloins with olive oil to coat.
• 12 arrange lamb on rimmed baking sheet.
• 13 mix coarsely ground black pepper, kosher salt, and garlic powder in small bowl to blend.
• 14 sprinkle seasoning mixture all over lamb. (tenderloins can be prepared 1 day ahead. cover and refrigerate.).
• 15 prepare barbecue (medium-high heat).
• 16 transfer 1/2 cup sauce to small bowl to use for basting.
• 17 pour remaining sauce into small saucepan.
• 18 grill lamb tenderloins until brown and meat thermometer inserted into center registers 140°f, turning occasionally with tongs, about 18 minutes.
• 19 brush lamb all over with some of basting sauce.
• 20 grill lamb until glazed, turning and brushing with more basting sauce, about 3 minutes longer.
• 21 transfer lamb to work surface; let rest 10 minutes.
• 22 rewarm sauce in pan.
• 23 cut lamb crosswise on slight diagonal into 1/2-inch-thick slices.
• 24 arrange lamb slices on platter.
• 25 drizzle lamb with some warm peach barbecue sauce.
• 26 serve, passing remaining sauce separately.