🍑 Grilled Peach Pork Tenderloin

This Grilled Peach Pork Tenderloin is a summer showstopper—juicy, tender pork kissed with smoky char and glazed in a sticky-sweet peach sauce. The pairing of savory grilled meat with bright, fruity notes is pure magic. Perfect for backyard dinners, family BBQs, or impressing guests with minimal effort, this dish delivers bold flavor with a refreshing twist. You’ll love how the caramelized peaches and pork tenderloin come together to create an unforgettable bite.

🕒 Prep & Cook Time

• Prep Time: 15 minutes

• Marinate Time: 30 minutes (or up to 4 hours)

• Grill Time: 20–25 minutes

• Rest Time: 5 minutes

• Total Time: ~1–5 hours

• Servings: 4–6

🛒 Ingredients

For the Pork

• 1½ to 2 lbs pork tenderloin, silver skin removed

• Salt and pepper, to taste

• 1 tablespoon olive oil

For the Peach Glaze

• 1 cup peach preserves or jam

• 2 tablespoons Dijon mustard

• 2 tablespoons apple cider vinegar

• 1 tablespoon soy sauce

• 1 teaspoon garlic powder

• ½ teaspoon crushed red pepper flakes (optional)

Optional Garnish

• Fresh peach slices (grilled or raw)

• Chopped parsley or basil

🔥 Instructions

Step 1: Prepare the Peach Glaze

1. In a small saucepan, whisk together peach preserves, Dijon mustard, vinegar, soy sauce, garlic powder, and red pepper flakes.

2. Heat over medium-low and simmer for 5–7 minutes until slightly thickened.

3. Set aside and divide glaze in half: one for basting and one for serving.

Step 2: Marinate the Pork

1. Pat pork dry with paper towels and season with salt and pepper.

2. Brush with a small amount of glaze and let marinate at room temperature for 30 minutes (or refrigerate up to 4 hours).

3. Let it come to room temperature before grilling if refrigerated.

Step 3: Preheat the Grill

1. Heat grill to medium-high (400–425°F).

2. Oil grates to prevent sticking.

Step 4: Grill the Pork Tenderloin

1. Place pork on the grill and sear for 2–3 minutes per side to develop a crust.

2. Reduce heat to medium or move to indirect heat.

3. Continue grilling for 15–20 minutes, turning occasionally and basting with peach glaze every few minutes.

4. Cook until internal temperature reaches 145°F.

Step 5: Rest and Slice

1. Remove pork from grill and let rest for 5 minutes.

2. Slice into medallions and drizzle with reserved glaze.

3. Garnish with grilled peaches or fresh herbs for a stunning finish.

✅ Tips & Variations

• Don’t skip the rest: Resting after grilling locks in the juices.

• Add fresh peaches: Grill halved peaches during the last 5 minutes and serve alongside.

• No preserves? Use fresh peach puree cooked down with a touch of honey and vinegar.

• Spice it up: Add a splash of bourbon or chipotle to the glaze for a smoky kick.

📋 Printable Recipe Card

Grilled Peach Pork Tenderloin
Smoky, juicy pork meets sweet and tangy peach glaze—grilled to perfection.

Ingredients:

• 1½–2 lbs pork tenderloin

• Salt, pepper, olive oil

• 1 cup peach preserves

• 2 tbsp Dijon mustard

• 2 tbsp apple cider vinegar

• 1 tbsp soy sauce

• 1 tsp garlic powder

• Optional: red pepper flakes, fresh peach slices, parsley

Instructions:

1. Make glaze: Simmer preserves, mustard, vinegar, soy sauce, garlic, pepper flakes.

2. Season pork and marinate with some glaze (30 mins–4 hrs).

3. Preheat grill to medium-high.

4. Sear pork 2–3 min per side, then grill 15–20 mins, basting often.

5. Rest 5 minutes, slice, drizzle with glaze, and serve.

DISCLAIMER
This document is provided for general information purposes only and should not be relied upon as providing legal advice, technical, or specific operational guidance to the reader, whether as to the practices described in the document or the applicable legal requirements and regulations. backyardgrillingpros.com expressly disclaims any responsibility for liability arising from or related to the use or misuse of any information in this document.