Peach Glazed Grilled Pork Tenderloin

The sweet, sun-kissed taste of fresh peaches and the robust, smoky flavors of grilled meat come together in this juicy summer pork. A pork tenderloin is rubbed with olive oil and spices, then grilled over medium heat to seal in lip-smacking juices.

Finish off the cooked meat with a sweet peach glaze for a memorable dish that everyone will love. It’s easy enough for a midweek meal, but delicious enough for entertaining. Be sure to bookmark this great grilling recipe so you can turn to it again and again!

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What Is Peach Glazed Pork Tenderloin?

This recipe is a delicious union of summer’s best fruit and one of the best grilling meats I’ve ever had. Pork tenderloin is wonderful to grill. And when it’s paired with peaches, it becomes quite flavorful, especially when grilled.

Pork tenderloin is a tender, mild flavored cut of meat that comes from the muscle along the animal’s backbone. It is usually boneless and weighs about one pound. Because the cuts are small, they are often sold in pairs.

Pork tenderloin should not be confused with pork loin, which is a thicker cut of meat taken from the side of the animal. While it can be grilled, the flavor and texture is different than that of a pork tenderloin, so the two cuts cannot be substituted for one another.

Can I Make Substitutions?

Definitely! This recipe can be adapted for use on other cuts of pork, such as chops or ribs. You can also use the same spice rub and glaze on chicken. While the length of time on the heat may change, the procedure of rubbing, grilling, and glazing remain the same.

It’s also fun to try different types of jam in your glaze. Apricot, raspberry, plum, and apple are especially delicious on pork tenderloin. Try varying the spices in the rub, too, to find taste combinations that are just right for your family!

How Do I Know When It’s Done?

In 2011, the USDA changed their recommendations for cooking pork. Prior to 2011, the recommendation was to cook pork to 160 F. While this was definitely a safe temperature, pork often became dry and overcooked. The revised recommendations call for cooking pork to 145 F with a rest time of three minutes before carving. This allows pork to be juicy, tender, and safe to eat.

I use a bluetooth meat thermometer called MEATER+ It is completely wireless and connects to an app on your phone. Once you choose the protein, cut, and the degree of doneness, it estimates how long it will take your meat to cook. It notifies you when your meat is done, then adds a resting time. As soon as the resting time is over, MEATER will let you know it’s time to eat.

I can’t believe how much MEATER has changed my cooking game. Every time I’ve used it, I’ve ended up with perfectly cooked meat, whether it’s beef, chicken, pork, and fish. All of it has been juicy and delicious. Check out my Instagram reels to see! I tell you, I wish I had discovered MEATER years ago.

My friends at MEATER are giving followers of my blog 10% off their MEATER purchase. Click this link to get yours today!

Does It Have to Be Grilled?

No!

While my first choice is always to grill pork tenderloin, this dish can also be baked in the oven. After rubbing, place tenderloin in a greased baking dish.

Bake in a 400 degree preheated oven for 25 minutes, then glaze the pork. Return it to the oven and bake another 5 to 10 minutes, until the meat reaches desired doneness. Let it rest 5 to 10 minutes before cutting.

Since the tenderloin is such a thin cut, you can also slice the herb encrusted pork into medallions and sear them on the stovetop. Just heat some olive oil in a heavy-bottomed skillet, add the medallions in a single layer, and cook for about 3 minutes per side. Add glaze when serving.

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Directions

• Combine rosemary, basil, tarragon, thyme, and garlic salt in a small bowl.
• Trim any fat or silvery connective tissue from the meat. Rub pork tenderloin with olive oil.
• Rub the spice mixture into the meat.
• Grill tenderloin over medium high heat for 5 to 10 minutes per side, until meat reaches an internal temperature of 145 F.
• As pork cooks, prepare the glaze. Whisk together peach jam or jelly, Dijon mustard, honey, and balsamic vinegar until well-combined.
• Set aside 3/4 cup of glaze for serving. Use the remaining 1/4 cup to glaze the pork on the grill. Close grill, allow to cook for 2 – 3 more minutes, until glaze caramelizes slightly.
• Allow pork to rest for 5 to 10 minutes before slicing. Serve with reserved glaze.

Do You Love Fresh Peaches?

Be sure to check out these peach-inspired recipes from some of my favorite food blogs!

• Mini Fresh Peach Pavlovas with Fuzzy Navel Syrup at Sip and Sanity
• Individual Peach Trifles with Bourbon Mascarpone Whipped Cream at That Lemonade Life
• Habanero Peach Margarita at A Homebody’s Adventures

Keep that Grill Going!

• Need an Appetizer? Grilled Cream Cheese Stuffed Jalapeno Poppers are for you
• Don’t Miss Lemony Grilled Cauliflower for the most flavorful vegetables ever
• If you’re in the mood for beef, you’ve got to try Grilled Skirt Steak with Chimichurri

Peach Glazed Grilled Pork Tenderloin

Recipe by Chicken Soup with DumplingsCourse: Cook, Main Dishes, PorkDifficulty: Easy

Servings

3

servings

Prep time

15

minutes

Cooking time

25

minutes

Total time

40

minutes

The sweet, sun-kissed taste of fresh peaches and the robust, smoky flavors of grilled meat come together in this juicy summer pork.

Ingredients

• 1 teaspoon dried rosemary

• 1 teaspoon dried basil

• 1/2 teaspoon dried tarragon

• 1/2 teaspoon dried thyme

• 1/2 teaspoon garlic salt

• 1- 1lb pork tenderloin

• 1 tablespoon olive oil

• 1 cup peach jam or jelly

• 1 tablespoon Dijon mustard

• 1 tablespoon balsamic vinegar

• 1 tablespoon honey

Directions

• Combine rosemary, basil, tarragon, thyme, and garlic salt in a small bowl.
• Trim any fat or silvery connective tissue from the meat. Rub pork tenderloin with olive oil.
• Rub the spice mixture into the meat.
• Grill tenderloin over medium high heat for 5 to 10 minutes per side, until meat reaches an internal temperature of 145 F.
• As pork cooks, prepare the glaze. Whisk together peach jam or jelly, Dijon mustard, honey, and balsamic vinegar until well-combined.
• Set aside 3/4 cup of glaze for serving. Use the remaining 1/4 cup to glaze the pork on the grill. Close grill, allow to cook for 2 – 3 more minutes, until glaze caramelizes slightly.
• Allow pork to rest for 5 to 10 minutes before slicing. Serve with reserved glaze.

Notes

• Grilled peaches make a delicious side dish! Quarter fresh peaches, brush with oil, and grill 2 minutes per side.

Original Publishing Date: July 27, 2021

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