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  • Writer's pictureBenjamin Stockard

7-6-5 Pork Tenderloin with Peach Ginger Sauce

Updated: Jun 11, 2019

Whether you're cooking up wild boar or domestic pig, this Pork Tenderloin is sure to please using the 7-6-5 grilling method. Top it off with a Peach Ginger Sauce and you'll be left wondering why pork is the "other" white meat.


For the Pork

  • Pork tenderloin (wild or domestic)

  • 1-1/2 tablespoons salt

  • 3/4 cup sugar

  • 6 cups water

  • Additional salt and pepper to taste.

For the Peach Ginger Sauce

  • 3/4 cup peach preserves

  • 2 tablespoons ginger, minced

  • 2 tablespoons apple cider vinegar

  • 1/2 teaspoon salt

  • 1/2 teaspoon crushed red pepper

  • 2 cloves garlic, minced


For the Peach Ginger Sauce

  1. Combine all the ingredients for the Peach Ginger Sauce in a mini food processor and blend well. Set aside. You can make this the night before and refrigerate.

For the Pork

  1. Brine the pork by combining the pork tenderloin, salt, sugar, and water in a large plastic baggie and refrigerate overnight.

  2. Remove the pork tenderloin from the mixture and pat dry with paper towels.

  3. Salt and pepper the tenderloin.

  4. Grill the pork tenderloin over high heat using the 7-6-5 method: seven minutes on the first side, six minutes on the second side, and finally five minutes with the grill turned off and the lid closed. This method should result in a juicy tenderloin cooked to 145℉.

  5. Remove the pork tenderloin from the grill and let it rest for 5 minutes to let the juices settle.

  6. Slice the pork tenderloin into 1-inch thick pieces and drizzle the Peach Ginger sauce on top.


· If you're using a charcoal grill, prepare a two-zone fire, banking all of the coals to one side of the grill. Cook the pork directly over the coals for 7 minutes. Flip the tenderloin and cook for 6 more minutes. Finally, move the tenderloin to the coolest part of the grill and cook for 5 minutes with the lid closed.

· Wild pork tenderloins are typically smaller than domestic pork tenderloins, so cooking times will most likely be shorter for wild pork.

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