Pork Tenderloin with Peach Sauce

3 pork tenderloins 10-12 oz. each

Marinade

½ C canola oil

2 limes

2 teaspoon ground red chile, anchho or new Mexican

1 clove garlic minced

¼ tsp. cinnamon

Salt and pepper to taste

Sauce

½ lb. ripe peaches

3 tbsp unsalted butter

1 clove garlic

1 lime

1 tsp worchestershire sauce

1 tsp dried red chile ancho /new Mexican

¼ tsp. cinnamon

Pinch brown sugar

Salt and pepper to taste

Minced cilantro

Marinate pork tenderloin 4 hours. Is best if marinate overnight. Bring meat to room temperature before you begin grilling.

Grill directly over a very hot grill to sear meat. Move to a moderate grill and brush with marinate and turn until internal temperature of 155-160 degrees. Let meat stand for five minutes off of heat before slicing.

For peach sauce:

Peel peaches and puree in a food processor. Melt butter in a sauce pan and add garlic and sauté for a few minutes. But don’t let garlic get brown. Add peaches and other ingredients and cook for 15 min. adjust sweetness with brown sugar. Top sliced pork with sauce.