Grilled Pork and Peaches
Grill pork tenderloin as directed. Instead of serving with peaches, thinly slice grilled pork. In a small saucepan warm 1 cup barbecue sauce; toss with sliced pork. Split 16 slider buns or cocktail rolls; fill with pork and top each with creamy coleslaw. Makes 16 sliders.
Grill pork tenderloin as directed, except chop the pork. Top tostada shells with chopped pork and desired toppers, such as avocados, tomatoes, pickled red onion,* jalapeño peppers, Cotija cheese, cilantro, and lime wedges. Makes 16 tostadas. *To make pickled red onion: Place 1 cup sliced red onion in a bowl. In a small saucepan heat 1/2 cup water, 1/2 cup cider vinegar, and 2 Tbsp. sugar over medium heat, stirring to dissolve sugar. Pour over onion slices. Let stand 30 to 60 minutes; drain before using. Store in refrigerator up to 3 days.
Double the spice recipe to have extra on hand: Combine the dry spices skip the butter and brown sugar and store in an airtight container up to 6 months.