Peach BBQ pork chop/tenderloin

By natcat

Ingredients

• 2 pork tenderloins OR 4-6 bone-in center cut pork chops (1.75" thick)
• Salt
• Brown sugar
• Olive oil
• 1/2 jar Williams Sonoma Peach BBQ Sauce
• 6 fresh peaches, divided
• Minced garlic
• Jalapeño (pickled or fresh), diced
• Golden raisins
• Craisins
• White wine

Preparation

Step 1

Mix together 1 quart water, 1/2 cup salt, & 1/2 cup brown sugar to make a brine. Soak pork in brine overnight.
Make sauce by combining BBQ sauce, 3 sliced peaches, minced garlic, a little jalapeño, and a little brown sugar in a blender. Blend until smooth.
Remove pork from brine. Brush with olive oil (unless using Big Green Egg). Grill on high heat until seared. Reduce heat & grill over low heat until meat reaches 140 degrees. Brush with sauce during last half of cooking.
Combine 3 diced peaches, golden raisins, craisins, a little jalapeño, a little brown sugar, and just enough white wine to moisten. Refrigerate until ready to serve.
Serve pork topped with chutney.