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1
For sauce:
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2
Saute chopped bacon and chile de arbol in heavy large saucepan over medium heat until bacon is crisp.
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3
Add chopped onion and garlic cloves; saute until onion is translucent, about 5 minutes.
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4
Add Worcestershire sauce and crushed peppercorns; stir 1 minute.
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5
Add peaches and saute until translucent, about 5 minutes.
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6
Add orange juice, ketchup, 1 1/2 tablespoons lemon juice, and hot pepper sauce.
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7
Simmer until sauce thickens enough to coat spoon thickly, stirring sauce often, about 30 minutes.
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8
Strain sauce into medium bowl, pressing enough liquid and solids through strainer to yield 2 cups sauce; discard solids in strainer.
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9
Season sauce to taste with salt and more lemon juice, if desired. (Can be made 1 week ahead. Cover and refrigerate.).
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10
For pork:
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11
Brush pork tenderloins with olive oil to coat.
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12
Arrange pork on rimmed baking sheet.
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13
Mix coarsely ground black pepper, kosher salt, and garlic powder in small bowl to blend.
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14
Sprinkle seasoning mixture all over pork. (Tenderloins can be prepared 1 day ahead. Cover and refrigerate.).
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15
Prepare barbecue (medium-high heat).
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16
Transfer 1/2 cup sauce to small bowl to use for basting.
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17
Pour remaining sauce into small saucepan.
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18
Grill pork tenderloins until brown and meat thermometer inserted into center registers 140u00b0F, turning occasionally with tongs, about 18 minutes.
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19
Brush pork all over with some of basting sauce.
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20
Grill pork until glazed, turning and brushing with more basting sauce, about 3 minutes longer.
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21
Transfer pork to work surface; let rest 10 minutes.
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22
Rewarm sauce in pan.
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23
Cut pork crosswise on slight diagonal into 1/2-inch-thick slices.
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24
Arrange pork slices on platter.
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25
Drizzle pork with some warm peach barbecue sauce.
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26
Serve, passing remaining sauce separately.
