Chipotle Peach Barbeque Pork Tenderloin with Cucumbers and Yogurt Sacue

It’s finally that time of year, when the local farm stands are starting to pop up with loads of locally grown sweet corn, fresh squash and zucchini, and one of my favorite, sweet juicy cucumbers. One of my favorite dishes to make in the summer is cucumbers with yogurt sauce. I figured it would be a nice cooling dish to compliment the chipotle peach barbeque pork tenderloin I was planning on making for a Saturday evening cookout with my parents. The cucumbers add a nice balance to the spice that the chipotles give the barbeque sauce. These two dishes paired with locally grown sweet corn, and a nice glass of Sauvignon Blanc, make for a fantastic summer dinner.

Cucumbers with Yogurt Sauce

4 Cucumbers peeled and sliced

½ Sweet White Onion sliced thin

2 Cups Fat Free Plain Yogurt

¼ Cup Mayonnaise

1 Tablespoon White or Apple Cider Vinegar

Salt and Pepper to taste

Slice Cucumbers and onion and place in a bowl. Add remaining ingredients and mix; salt and pepper to taste. Place in the refrigerator for at least 30 minutes for all of the flavors to combine.

Chipotle Peach Barbeque Sauce with Grilled Pork Tenderloin

4 Cups Chopped Peeled Peaches, (about 4 whole peaches)

1 Cup Ketchup

Juice of 1 Lemon

8 Cloves Garlic Chopped

2 Tablespoons Adobo Sauce from canned Chipotles (more if you like it very spicy)

2 Chipotles Finely Chopped

4 Teaspoons Soy Sauce

2 Teaspoons Worcestershire Sauce

2 Pork Tenderloins

Combine first 5 ingredients in saucepan. Season with salt and pepper and bring to a boil over high heat. Reduce heat and simmer until peaches are soft, about 15 minutes. Remove pan from heat and cool slightly. Place in a blender (or use hand blender) and combine until smooth. Season again with salt and pepper.

Let the sauce cool slightly and pour over tenderloins and marinade at least 2 hours.  Grill the pork until center is 145 degrees, basting with additional sauce as you go.  Let pork rest, and serve with extra sauce.