b'Wood-Grilled Pork Tenderloin with Peach Barbeque SauceKENT RATHBUNServes 8FOR THE PEACH BARBEQUE SAUCE: 8 ounces smoked bacon, diced (1 ham hock may be substituted.) 1 cup onion (smoked or grilled), coarsely chopped 2 tablespoons garlic cloves (smoked or grilled), chopped 2 arbol chiles, stems removed 2 cups peaches (fresh or dried), coarsely chopped 1 tablespoon cracked black pepper 2 tablespoons Worcestershire sauce 2 cups fresh orange juice 2 cups ketchup 6 dashes Tabasco sauce 2 tablespoons fresh lemon juice 2 teaspoons kosher salt FOR THE PORK TENDERLOIN:8 pieces pork tenderloin (about 8 ounces each), trimmed of fat and silverskin 3 ounces Pompeian Extra Virgin Olive Oil 2 tablespoons cracked black pepper 2 tablespoons kosher salt 1 tablespoon granulated garlic TO PREPARE THE PEACH BARBEQUE SAUCE: Place the bacon in a small sauce pot and start cooking on medium heat until crisp, then add the onions and garlic, and saut until caramelized. Add the arbol chiles and continue to cook until they start to toast. Add the peaches and cracked black pepper, and deglaze with the Worcestershire sauce and orange juice. Reduce the orange juice until it starts to thicken. Add the ketchup and reduce the heat to low. Continue cooking for about 15 minutes. Season with the Tabasco sauce, lemon juice and salt. Strain the barbeque sauce and set aside. TO PREPARE THE PORK TENDERLOIN:On a sheet pan, rub the tenderloins with the olive oil and season with the cracked black pepper, kosher salt and granulated garlic. Grill over an open flame or on a charbroiler until the desired temperature is reached. (Medium-rare is best.)TO SERVE:Serve the tenderloins, sliced, with bourbon creamed corn, and finish with the barbeque sauce.86'