Grilled Pork Tenderloin with Peach Glaze

Grilled Pork Tenderloin with Peach Glaze is a delicious and easy recipe for your summer cookout! Juicy and tender on the inside, with a sweet peach glaze on the outside!

We are savouring these summer days and making good use of our barbecue while we can! Meals made on our grill, dining al fresco, and ice cream desserts are the best parts of summer! And we are determined to get in as much of these simple pleasures as we can!

Last night, we grilled up this delicious pork tenderloin recipe and I had to come to set to work to share this recipe with you all asap! It would be selfish to hog it all to myself, right?

Pork is a meat that works so well with fruity flavours. I often lean towards apple (pork chops with apple sauce are the absolute best!), but there are so many more options! Yesterday I made a homemade peach jam and I just had to use it on our tenderloin. It did not disappoint!

Grilled pork tenderloin with a peach glaze on a platter served with extra peach glaze.

I used my homemade peach jam but you could also use store-bought if you like. Apricot works well too!

How to make Grilled Pork Tenderloin with Peach Glaze

This simple recipe is made up of 2 components- the peach glaze and the tenderloin itself. To prepare the

Peach glaze
1/2 cup peach jam (to make from fresh peaches, see notes below)
1 1/2 teaspoon balsamic vinegar
1/4 teaspoon crushed red pepper (adjust to taste preference)

For the tenderloin
1 1/2 lb pork tenderloin
2 tablespoons olive oil
2 teaspoons oregano
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon pepper
salt

Closeup of sliced pork tenderloin covered in a peach glaze and sprinkled with parsley.

To start, I make my peach glaze. In a small saucepan, over medium heat I mix all the peach glaze ingredients until they are warmed through. Then I set it aside to work on the tenderloin.

Next, I preheat the grill. I mix olive oil, oregano, paprika, and onion powder in a small bowl. I season the tenderloin with salt and pepper first and then rub the olive oil mixture evenly all over the tenderloin.

The tenderloin gets cooked on the grill, turning every 5 minutes until meat is cooked through (approximately 20-25 minutes). Once cooked, I remove it from the heat and brush it with peach glaze. It rests for a bit before I slice it into medallions. I spoon on additional glaze before serving. Additional glaze is a must! It is so darn good!

How to make homemade peach jam

You can easily use store-bought peach jam for this glaze, but, in my opinion, homemade is always better and you really can’t beat the freshness and knowing exactly what goes into the food you are consuming!

I made my own peach jam and it was so easy to do. To make peach jam from fresh peaches, remove the skin and pits from 6 peaches. Add them to a food processor with 1 tablespoon of lemon juice and process until smooth. Transfer it to a saucepan and add 1/3 cup honey. Simmer on low heat for 30 minutes or until desired thickness is achieved, stirring occasionally. Partially cover with a lid to prevent splatter while you are doing this. This recipe will make about 1 1/2 cups of peach jam.

I hope you enjoy this recipe! Happy grilling!

-Cathy

You may also like:

Grilled Chili Lime Chicken

Grilled pork tenderloin with a peach glaze on a platter served with extra peach glaze.

Grilled Pork Tenderloin with Peach Glaze

Herbs and Flour
Grilled Pork Tenderloin with Peach Glaze is a delicious and easy recipe for your summer cookout! Juicy and tender on the inside, with a sweet peach glaze on the outside!
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dinner
Cuisine American
Servings 5 servings
Calories 312 kcal

Ingredients
  

Peach glaze

  • 1/2 cup peach jam (to make from fresh peaches, see notes below)
  • 1 1/2 teaspoon balsamic vinegar
  • 1/4 teaspoon crushed red pepper (adjust to taste preference)

For the tenderloin

  • 1 1/2 lb pork tenderloin
  • 2 tablespoons olive oil
  • 2 teaspoons oregano
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon pepper
  • salt

Instructions
 

  • In a small saucepan, over medium heat mix all the peach glaze ingredients until warmed through. Set aside.
  • Preheat grill. Mix olive oil, oregano, paprika, and onion powder in a small bowl. Salt and pepper tenderloin on all sides. Rub olive oil mixture evenly all over the tenderloin.
  • Cook on high heat, turning every 5 minutes until meat is cooked through (approximately 20-25 minutes). Remove from heat and brush with peach glaze. Let rest before slicing into medallions. Spoon on additional glaze before serving.

Notes

  • To make peach jam from fresh peaches, remove skin and pits from 6 peaches. Add to food processor with 1 tablespoon of lemon juice and process until smooth. Transfer to saucepan and add 1/3 cup honey. Simmer on low heat for 30 minutes or until desired thickness is achieved, stirring occasionally. Partially cover with a lid to prevent splatter while you are doing this. This recipe will make about 1 1/2 cups of peach jam.
  • Nutrition

    Calories: 312kcalCarbohydrates: 25gProtein: 28gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 88mgSodium: 84mgPotassium: 580mgFiber: 1gSugar: 17gVitamin A: 63IUVitamin C: 4mgCalcium: 30mgIron: 2mg
    Keyword barbecue, fresh peaches, grilling, peaches, pork, pork tenderloin
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