Grilled Pork Tenderloin with Bourbon Peach Barbecue Sauce

OLD BAY is the flavor secret for both grilling the pork and jazzing up the Bourbon Peach Barbecue Sauce in this recipe developed by Chef Tory McPhail of Commander's Palace in New Orleans, Louisiana. Serve the sliced pork tenderloin with extra sauce for an easy-to-make delight.

Makes 8 servings.

2 pork tenderloins (about 2 pounds)
1 tablespoon vegetable oil
1 tablespoon OLD BAY Seasoning
1 tablespoon chopped garlic

Bourbon Peach Barbecue Sauce:
1 cup peach preserves
1/4 cup bourbon
1/4 cup ketchup
1 1/2 teaspoons OLD BAY Seasoning

1. Rub pork with oil, then season with 1 tablespoon Old Bay and garlic.

2. For the Barbecue Sauce, mix preserves, bourbon, ketchup and 1 1/2 teaspoons Old Bay in small bowl.

3. Grill pork over medium heat 25 to 30 minutes or until desired doneness. Brush with sauce during the last 2 minutes of cooking. Slice and serve with remaining sauce.

Recipe and photograph provided courtesy of 2009 McCormick & Co.