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Grilled Pork Tenderloin with Peaches

Grilled pork tenderloin with peaches pairs a juicy, rose-pink interior with a caramelized peach glaze. Pork is marinated in the thickened peach mixture, then grilled until 145F and finished with grilled peach halves.
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Prep Time 15 minutes
Cook Time 25 minutes
Marinating 30 min + resting 10 min 40 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork and seasoning
  • 2 lb pork tenderloin About 1 pound each
  • 0.25 salt To taste
  • 0.25 black pepper To taste
Peach glaze and marinade
  • 3 peaches Ripe, peeled and pureed
  • 2 tbsp honey
  • 2 tbsp Dijon mustard
  • 1 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • 2 clove garlic Minced
  • 0.5 tsp smoked paprika
  • 4 peach halves For grilling alongside

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make peach glaze
  1. Combine peach puree, honey, Dijon mustard, soy sauce, apple cider vinegar, minced garlic, and smoked paprika in a saucepan and simmer over medium heat for 5 minutes until thickened, stirring to prevent sticking.
  2. Let the glaze cool slightly so it clings well to the pork, then reserve half for marinating.
Marinate and grill pork
  1. Season the pork tenderloins with salt and black pepper, then marinate in half the glaze for 30 minutes in the refrigerator.
  2. Preheat the grill to medium-high heat.
  3. Place pork on the grill and cook for 18-22 minutes, turning every 5 minutes and basting with the remaining glaze as it cooks, until the internal temperature reaches 145F.
  4. Grill the peach halves cut-side down alongside the pork for 4-5 minutes until caramelized.
Rest and serve
  1. Rest the pork for 10 minutes before slicing to keep the center juicy.
  2. Serve the pork with grilled peaches and extra sauce from the glaze.

Notes

Pro tip: keep the marinade separate until the pork is cooked, then use only the reserved glaze for basting to avoid cross-contamination. Refrigerate leftovers up to 3 days. Freezing: freeze cooked pork (sliced or whole) up to 2 months; reheat gently to avoid drying out. Dietary swap: for a gluten-free option, use gluten-free soy sauce.