This Peach Grilled Pork Tenderloin is a fun and tasty dish that mixes juicy pork with sweet peaches. It’s perfect for summer barbecues and easy to make on the grill!
When I cook this, the smell of peaches sizzling is just mouthwatering. Don’t be surprised if you end up having extra help in the kitchen—everyone wants a taste! 🍑
I love serving this dish with a fresh salad or some grilled veggies. It’s simple to prepare, and the sweet and savory flavors truly make it a crowd-pleaser!
Key Ingredients & Substitutions
Pork Tenderloin: This cut is lean and tender. If you prefer, chicken breasts or thighs also work well, though cooking times will differ. Just ensure they reach the proper internal temperature.
Peach Preserves: This provides sweetness and helps with glazing. If you’re out of preserves, try apricot or fruit conserves instead for a similar effect.
Soy Sauce: It adds a salty umami flavor to the marinade. If you need a gluten-free option, use tamari or liquid aminos. Low-sodium soy sauce is also a good alternative for less salt.
Dijon Mustard: This ingredient gives the marinade tanginess. If you don’t have Dijon, whole grain mustard or yellow mustard can serve as replacements, but the flavor will vary slightly.
Fresh Cilantro: It’s a bright garnish at the end. If you aren’t a fan, substitute with parsley or even green onions for a fresh finish.
How Do You Achieve the Perfect Grilled Pork Tenderloin?
Grilling pork tenderloin can be straightforward if you follow a few tips. The goal is to achieve a juicy and flavorful meat while getting a nice char from the grill.
- Proper Marination: Marinate the pork for at least 1 hour, but overnight is best. This allows the flavors to penetrate. Keep some marinade for brushing later!
- Grill Temperature: Ensure your grill is medium-high heat (375-400°F) for even cooking. If it’s too low, your pork won’t sear properly.
- Internal Temperature: Use a meat thermometer to check for doneness. Aim for 145°F for juicy pork. Let it rest for 5-10 minutes after grilling; this helps keep the juices inside.
- Glazing: Brush with reserved marinade in the last few minutes of grilling for added flavor and a glossy finish.
How to Make Peach Grilled Pork Tenderloin
Ingredients You’ll Need:
For the Pork Marinade:
- 1.5 lbs pork tenderloin
- 1 cup peach preserves
- 1/4 cup soy sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Optional: slices of fresh peaches for grilling and serving
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time plus at least 1 hour for marinating (or overnight for best results) and 25 minutes for grilling. So, overall, plan for about 1 hour and 35 minutes, plus some extra time if you choose to marinate overnight.
Step-by-Step Instructions:
1. Marinate the Pork:
In a medium bowl, mix together the peach preserves, soy sauce, Dijon mustard, apple cider vinegar, minced garlic, ground ginger, salt, and pepper. This will create a tasty marinade. Save a small amount of this marinade in a separate bowl for later use. Now, add the pork tenderloin to the marinade bowl and make sure it’s well-coated. Cover the bowl with plastic wrap and pop it in the fridge. Let it marinate for at least 1 hour, but if you can, let it sit overnight to soak in all those yummy flavors!
2. Preheat the Grill:
When you’re ready to cook, preheat your grill to medium-high heat, which is about 375-400°F. This will get the grill hot enough to cook the pork tenderloin perfectly.
3. Grill the Pork:
Take the pork tenderloin out of the marinade and let any excess drip off. Place the tenderloin on the preheated grill. Grill it for about 20-25 minutes, turning it occasionally. You want to cook it until the internal temperature reaches 145°F. Near the end of grilling, brush some of the reserved marinade onto the pork for extra flavor and a nice glaze. Yum!
4. Rest the Meat:
Once the pork is done, take it off the grill and let it rest for 5-10 minutes. This step is super important because it helps the juices redistribute, ensuring your pork stays juicy and delicious!
5. Slice and Serve:
After resting, slice the pork tenderloin into medallions. Arrange them nicely on a serving platter, then drizzle with the reserved marinade. Don’t forget to garnish with fresh cilantro and, if you like, add some grilled peach slices on the side. Serve warm and enjoy your delightful meal!
Enjoy your Peach Grilled Pork Tenderloin with a side salad or some grilled veggies for a complete meal!
Can I Use a Different Fruit Preserve Instead of Peach?
Absolutely! You can substitute peach preserves with other fruit preserves like apricot, mango, or even orange marmalade for a different flavor profile. Just be mindful that the sweetness and acidity levels might vary, so you may want to adjust the amount of soy sauce or vinegar to your taste.
What Should I Do if My Pork Tenderloin Is Frozen?
If your pork tenderloin is frozen, it’s best to thaw it in the refrigerator overnight for even thawing. If you’re short on time, you can use the cold water method: keep the meat in a sealed plastic bag and submerge it in cold water, changing the water every 30 minutes. Do not grill the pork while it’s still frozen, as this may lead to uneven cooking.
How Can I Store Leftover Grilled Pork Tenderloin?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. You can also freeze the sliced pork wrapped tightly in plastic wrap and then placed in a freezer bag for up to 3 months. To reheat, thaw in the fridge overnight and warm gently in the microwave or a skillet over low heat.
Can I Cook This Pork Tenderloin in the Oven Instead of on the Grill?
Yes, you can cook the pork tenderloin in the oven! Preheat your oven to 400°F and place the marinated tenderloin on a baking sheet lined with foil. Roast for about 25-30 minutes, or until the internal temperature reaches 145°F. Just remember to brush with the reserved marinade during the last few minutes for extra flavor!
