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

Grilled Pork Tenderloin with Peach Glaze

Catherine
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
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner
Cuisine American
Servings 3 -4 servings
Calories 457 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. 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

  • 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.

    • 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

    Calories: 457kcalCarbohydrates: 27gProtein: 47gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 147mgSodium: 138mgPotassium: 951mgFiber: 1gSugar: 18gVitamin A: 185IUVitamin C: 5mgCalcium: 46mgIron: 3mg

    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.

    Keyword barbecue, fresh peaches, grilling, peaches, pork, pork tenderloin
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