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Grilled Pork Tenderloin with Peaches

Grilled pork tenderloin with peaches features a caramelized peach glaze with a juicy, rose-pink interior. Marinated pork is grilled until it hits 145°F and served with grilled peach halves for a sweet-salty summer finish.
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Prep Time 15 minutes
Cook Time 25 minutes
Marinating 30 min + resting 10 min 40 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork tenderloin
  • 2 lb pork tenderloins About 1 pound each
Seasoning
  • 1 salt and pepper to taste Season the pork
Peach glaze
  • 3 ripe peaches Peeled and pureed
  • 2 tbsp honey
  • 2 tbsp Dijon mustard
  • 1 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • 2 garlic Cloves, minced
  • 0.5 tsp smoked paprika
Grilled peaches
  • 4 peach halves For grilling alongside

Equipment

  • 1 sheet pan

Method
 

Make the peach glaze
  1. Combine peach puree, honey, Dijon mustard, soy sauce, apple cider vinegar, minced garlic, and smoked paprika in a saucepan and simmer over medium heat for 5 minutes, stirring, until thickened and glossy.
Marinate and preheat
  1. Season pork tenderloins with salt and pepper to taste.
  2. Marinate the pork with half the peach glaze for 30 minutes, turning once if needed so the surface stays coated.
  3. Preheat the grill to medium-high heat.
Grill the pork and peaches
  1. Grill the pork tenderloins for 18-22 minutes, turning every 5 minutes, and baste with the remaining glaze.
  2. Continue grilling until the internal temperature reaches 145°F, using a thermometer to confirm the thickest part.
  3. Grill the peach halves cut-side down alongside the pork for 4-5 minutes until caramelized.
Rest and serve
  1. Rest the pork for 10 minutes before slicing to keep the juices in the tender center.
  2. Slice the pork and serve with the grilled peach halves and any extra sauce from the glaze.

Notes

Pro tip: simmer the glaze until it coats the back of a spoon, then reserve a portion for basting so the grilled exterior caramelizes. Refrigerate leftovers in an airtight container up to 3 days; freeze pork for up to 2 months (sliced or whole) and reheat gently. For a lower-sugar option, use a reduced-sugar honey or swap part of the honey for an equal amount of peach jam with no added sugar—keep the simmer step to maintain thickness.