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!
Pork tenderloin is one of my favorite cuts of pork to serve the family. It is easy to cook, fork tender, and so versatile. I have several recipes that I use to enjoy this cut of meat all year round including my Pork Tenderloin Sheet Pan Dinner and Pork Tenderloin with Apples & Onions.
While I often cook pork tenderloin in my oven, in the summer months when the weather is too gorgeous to spend indoors, we love to make it on the grill. This grilled pork tenderloin is tender and juicy and made extra tasty with the addition of a peach glaze! The base of the peach glaze is peach jam. You can make a Homemade Peach Jam or use a store-bought one instead.
Pork is a meat that works so well with fruity flavours. I often lean towards apple, but there are so many more options including those delicious summertime peaches. If you choose to, you can also play around with different fruit flavors like berries.
Ingredients in Grilled Pork Tenderloin with Peach Glaze
- Peach jam: homemade or store-bought.
- Balsamic vinegar: used in the glaze to balance out the sweetness from the jam and add a layer of flavor.
- Crushed red pepper: I add a bit to the glaze but you can omit it or add more if you like more heat.
- Pork tenderloin: Depending on how many people you are serving, you can use multiple pork tenderloins to feed a crowd.
- Olive oil
- Herbs & Seasonings: Oregano, paprika, onion powder, salt and black pepper.
**Note: Ingredient quantities and full instructions are in the recipe card at the end of this post.**
How to make Grilled Pork Tenderloin with Peach Glaze
- Prepare the glaze. In a small saucepan, over medium heat mix all the peach glaze ingredients until warmed through. Set aside.
- Season the tenderloin. Preheat grill to medium-high heat. 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.
- Sear the pork tenderloin. Add the pork tenderloin to the preheated grill and cook it for 2 minutes on all 4 sides to sear it.
- Cook through. Lower the heat to medium and continue to cook the pork tenderloin, turning every 2-3 until the meat is cooked through (total cook time is typically around approximately 18-22 minutes but will depend on the size of your tenderloin and how hot your grill is. I always use a meat thermometer to test for doneness).
- Glaze and rest before serving. Remove the tenderloin from heat and brush it generously with peach glaze. Let it rest for 10 minutes before slicing into medallions. Spoon on additional glaze over top before serving and serve the reserved glaze with the meal so diners can spoon on extra glaze if they wish to.
Storing leftovers and reheating
Once cooled, leftover pork tenderloin can be placed in an airtight container and stored in the fridge.
To reheat the leftovers, wrap the pork in foil and heat it at 350F in the oven until heated through.
What to serve with pork tenderloin
There are so many options for sides to serve with pork tenderloin. During barbecue season, I have a steady rotation of side dishes I serve which I’ve collected in my BEST BBQ Side Dishes post.
Some of my favorite sides include Corn, Bacon and Arugula Pasta Salad, Oven Roasted Corn on the Cob, Crispy Air Fryer Greek Potatoes, Caprese Salad or even this Peach Caprese Salad (for extra peachy deliciousness).
I hope you enjoy this recipe! Happy grilling!
-Cathy
Are you a fan of peaches? Be sure to check out:
Homemade Peach Jam
Healthy Peach Crumble Bars
Grilled Cheese with Peach, Spinach, Prosciutto and Mint Pesto
Peach, Prosciutto and Goat Cheese Salad
Peach Caprese Salad
Grilled Pork Tenderloin with Peach Glaze
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. Reserve half of the glaze for serving.
- Preheat grill to medium-high heat. 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.
- Add the pork tenderloin to the preheated grill and cook it for 2 minutes on all 4 sides to sear it.
- Lower the heat to medium and continue to cook the pork tenderloin, turning every 2-3 until the meat is cooked through (total cook time is typically around approximately 18-22 minutes but will depend on the size of your tenderloin and how hot your grill is. I always use a meat thermometer to test for doneness).
- Remove the tenderloin from heat and brush it generously with peach glaze. Let it rest for 10 minutes before slicing into medallions. Spoon on additional glaze over top before serving and serve the reserved glaze with the meal so diners can spoon on extra glaze if they wish to.
Notes
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
