Grilled Peach Pork Tenderloin

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.

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Prep Time: 15

Cook Time: 16

Resting Time: 10

Total Time: 41

Servings

Calories: 363kcal

Author: Angela Morris

Equipment

Grill

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.

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