Grilled Pork Tenderloin with Fireball Peach with Ice Wine Jam
- Rub pork tenderloin with minced garlic, salt, pepper and olive oil. Grill over medium-high heat turning until done through – about 12 minutes for medium (22 minutes for well done). Transfer to carving board, tent with foil and let stand 5 minutes.
- Meanwhile in small saucepan over low heat place hot sauce, peach jam and 2 tbsp (30 mL) of water.
- When hot but not boiling, add chopped cilantro and lime juice. Remove from heat.
- Slice pork on an angle into 8 slices. Serve on 4 plates with desired side dishes and spoon warm sauce over pork slices. Garnish with cilantro sprigs.