Make the Peach BBQ Sauce: In a blender or food processor, combine all peach sauce ingredients and blend until mixture is a smooth puree. Can be made 24 hours ahead. Cover and chill until ready to use.
Sprinkle pork tenderloins evenly with 2 tsp kosher salt and 1/2 freshly ground black pepper. Place tenderloins in a large Ziploc bag and add 1/2 cup of the peach BBQ sauce to thoroughly coat the meat. Seal airtight and let pork marinate for at least 2 hours, up to overnight.
Divide remaining peach BBQ sauce in half. You’ll use half of it for basting and half for serving.
Grease and heat grill to medium-high heat. Grill pork tenderloins evenly, using tongs to turn every 4 minutes and basting regularly with peach sauce. Once exterior is nicely charred and an instant thermometer reads 145°F at the thickest center portion of pork, it’s done (approx 12-14 min, depending on thickness of pork.) Immediately remove from heat, transfer to cutting board, and let rest 10 minutes (do not slice yet.)
Slice pork into desired pieces and serve with remaining peach BBQ sauce. Enjoy!
In a 4 quart, heavy bottom, oven-safe pot (like a Dutch oven) over medium heat, add ground beef, onion, bell pepper, garlic salt and onion powder. Cook until the ground beef is no longer pink. Drain the excess liquid.
Add cooked bacon crumbles, brown sugar, baked beans, barbecue sauce and dijon mustard. Stir to incorporate all ingredients.
Cover and bake for 1 hour. (When done, the beans should be hot and bubbly and thickened.) Serve warm.
In a large pot of salted, boiling water, cook pasta according to package directions.
To make the creamy alfredo sauce, melt butter in a skillet over medium heat. Add garlic, stirring frequently, until fragrant, about 1 minute. Add mushrooms. Whisk in flour about 1 minute more.
Slowly add in chicken broth, thyme and basil. Whisk constantly until well blended, about 2 minutes. Stir in half and half and parmesan until thickened, about 2 minutes. Add more half and half if the sauce is too thick. Season with salt and pepper.
Stir in pasta, ham, bacon and peas. Toss gently until well combined. Garnish with parsley.
Preheat 425 degrees F. Place the sliced apples, onions, and part of the fresh herbs in the bottom of a roasting pan. Place the pork on top, fat side up. Pour the balsamic vinegar evenly over the pork. Rest for 20 minutes before placing in the oven.
Season and/or rub the pork with salt, pepper and garlic powder. Top the pork with additional rosemary and thyme sprigs. Roast on the center rack for 60 minutes.
Pour the cranberry sauce over the pork after roasting for 1 hour. Return to the oven and roast approximately 30 more minutes (or until the internal temperature reaches 140 degrees).
Remove from oven and wrap with aluminium foil. Let rest, covered, for 10 minutes before serving. Add garnishes. Enjoy!