Grilled Pork Tenderloin with Peach Glaze
Grilled Pork Tenderloin with Peach Glaze
Ingredients
For the Pork Tenderloin
- 1 1/2 pounds pork tenderloin, silver skin removed
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Peach Glaze
- 2 fresh peaches, ripe, pitted and chopped
- 1/4 cup honey
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon red pepper flakes, optional, for a kick
Instructions
- 1
Prepare the peach glaze: In a small saucepan, combine the chopped peaches, honey, apple cider vinegar, Dijon mustard, garlic powder, smoked paprika, and red pepper flakes (if using). Bring to a simmer over medium heat, then reduce heat to low and cook for 10-12 minutes, stirring occasionally, until peaches are very soft and the sauce has thickened slightly. Remove from heat and let cool slightly.
⏱️ 15 min
- 2
Transfer the cooled glaze mixture to a blender or food processor and blend until smooth. Taste and adjust seasonings if necessary. Set aside 1/4 cup of the glaze for serving.
⏱️ 5 min
- 3
Prepare the pork tenderloin: Pat the pork tenderloin dry with paper towels. Rub with olive oil, then season generously with kosher salt and freshly ground black pepper. Place the tenderloin in a shallow dish or resealable bag.
⏱️ 5 min
- 4
Pour the remaining peach glaze over the pork tenderloin, ensuring it's evenly coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours. (If marinating longer, reserve a portion of the glaze for basting, as the raw pork will contaminate the marinade.)
⏱️ 5 min
- 5
Preheat your grill to medium-high heat (about 400-450°F). Lightly oil the grill grates.
⏱️ 10 min•🌡️ 425
- 6
Remove the pork tenderloin from the marinade, allowing excess glaze to drip off. Discard any remaining marinade that came into contact with raw pork. Place the tenderloin on the preheated grill.
⏱️ 1 min
- 7
Grill the pork tenderloin for 18-25 minutes, turning every 4-5 minutes to ensure even cooking and beautiful grill marks. During the last 5-7 minutes of cooking, baste the tenderloin with the reserved fresh glaze (if you didn't reserve any, use a fresh batch or skip this step). Cook until an internal temperature of 145°F is reached in the thickest part of the tenderloin.
⏱️ 20 min
- 8
Remove the pork tenderloin from the grill and transfer it to a cutting board. Tent loosely with foil and let it rest for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful cut.
⏱️ 10 min
- 9
Slice the pork tenderloin into 1/2-inch thick medallions. Serve immediately, drizzled with the reserved fresh peach glaze.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Grilled Pork Tenderloin with Peach Glaze
Ingredients
For the Pork Tenderloin
- 1 1/2 pounds pork tenderloin, silver skin removed
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Peach Glaze
- 2 fresh peaches, ripe, pitted and chopped
- 1/4 cup honey
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon red pepper flakes, optional, for a kick
Instructions
- 1
Prepare the peach glaze: In a small saucepan, combine the chopped peaches, honey, apple cider vinegar, Dijon mustard, garlic powder, smoked paprika, and red pepper flakes (if using). Bring to a simmer over medium heat, then reduce heat to low and cook for 10-12 minutes, stirring occasionally, until peaches are very soft and the sauce has thickened slightly. Remove from heat and let cool slightly.
⏱️ 15 min - 2
Transfer the cooled glaze mixture to a blender or food processor and blend until smooth. Taste and adjust seasonings if necessary. Set aside 1/4 cup of the glaze for serving.
⏱️ 5 min - 3
Prepare the pork tenderloin: Pat the pork tenderloin dry with paper towels. Rub with olive oil, then season generously with kosher salt and freshly ground black pepper. Place the tenderloin in a shallow dish or resealable bag.
⏱️ 5 min - 4
Pour the remaining peach glaze over the pork tenderloin, ensuring it's evenly coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours. (If marinating longer, reserve a portion of the glaze for basting, as the raw pork will contaminate the marinade.)
⏱️ 5 min - 5
Preheat your grill to medium-high heat (about 400-450°F). Lightly oil the grill grates.
⏱️ 10 min•🌡️ 425 - 6
Remove the pork tenderloin from the marinade, allowing excess glaze to drip off. Discard any remaining marinade that came into contact with raw pork. Place the tenderloin on the preheated grill.
⏱️ 1 min - 7
Grill the pork tenderloin for 18-25 minutes, turning every 4-5 minutes to ensure even cooking and beautiful grill marks. During the last 5-7 minutes of cooking, baste the tenderloin with the reserved fresh glaze (if you didn't reserve any, use a fresh batch or skip this step). Cook until an internal temperature of 145°F is reached in the thickest part of the tenderloin.
⏱️ 20 min - 8
Remove the pork tenderloin from the grill and transfer it to a cutting board. Tent loosely with foil and let it rest for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful cut.
⏱️ 10 min - 9
Slice the pork tenderloin into 1/2-inch thick medallions. Serve immediately, drizzled with the reserved fresh peach glaze.
⏱️ 2 min