Unique and delicious, this Grilled Peach Pork Tenderloin is a combination of juicy, caramelized peach glaze and tender, flavorful pork. This recipe is not only simple to prepare but also brings out the best in summer flavors.
You’ll appreciate the simplicity and speed of this recipe, making it perfect for a weeknight dinner and impressive enough for a special occasion.
Serve it alongside just about any side dish. We love to serve it with these grilled twice baked potatoes and asparagus and snap pea slaw.
Helpful Tips
- Choose the right pork tenderloin: Look for a tenderloin that is uniform in size for even cooking. Trim excess fat for a leaner dish.
- Baste the tenderloin: Make sure you baste the tenderloin multiple times while grilling so the meat gets a beautiful glaze on the outside.
- Monitor Grill Temperature: Keep the grill at a medium-high temperature to cook the pork evenly. Aim for an internal temperature of 130°F -140°F(55° to 60°C) depending on your preference.
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Grilled Peach Pork Tenderloin
Equipment
Ingredients
- 1/2 cup (118 ml) peach jam
- 2 tablespoons (30 ml) Dijon mustard
- 2 tablespoons (30 ml) freshly squeezed orange juice
- 1/4 teaspoon (1.5 g) salt
- 1/4 teaspoon (0.5 g) ground black pepper
- 1.5 – 2 pound (680 g) pork tenderloin
- 1 tablespoon (15 ml) olive oil
- 1 teaspoon (6 g) salt
- 1/2 teaspoon (1 g) ground black pepper
- 1 tablespoon (0.4 g) chopped fresh cilantro leaves for garnish
Instructions
- In a bowl, whisk together the peach jam, Dijon mustard, orange juice, salt and pepper.
- Preheat your grill to high heat, about 475° to 500°F(250° to 260°C).
- Coat pork with olive oil and season with salt and pepper. Sear on both sides for 4 minutes without moving.
- Lower heat to medium-high, about 375°- 425°F(190° to 220°C). Brush with peach glaze. Continue cooking for 4 more minutes per side, brushing with peach glaze when you flip.
- Total cook time will depend greatly on the size and thickness of your tenderloin so use an instant-read meat thermometer to check the temperature. Remove when it reaches 130°-140° F(55° to 60°C) internal temperature, depending on your preference.
- Let rest for 10 minutes. Slice the tenderloin and arrange on a serving platter. Drizzle with the peach glaze before serving.
Notes
- Look for a tenderloin that is uniform in size for even cooking. Trim excess fat for a leaner dish.
- Make sure you baste the tenderloin multiple times while grilling so the meat gets a beautiful glaze on the outside.
- Keep the grill at a medium-high temperature to cook the pork evenly. Aim for an internal temperature of 130°F -140°F(55° to 60°C) depending on your preference.
Nutrition
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Angie is a dedicated grilling aficionado who has experimented with a wide variety of techniques, equipment, and ingredients, to discover the endless possibilities of flavors and textures that grilling can achieve.