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Flavorful Grilled Pork Tenderloin Recipe with Easy Glazed Peach Sauce

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A quick and easy grilled pork tenderloin recipe featuring a sweet and tangy peach glaze that creates a perfect harmony of smoky and fruity flavors. Ideal for weeknight dinners or entertaining guests.

Ingredients

Scale
  • 1.5 to 2 pounds pork tenderloin, trimmed of silver skin
  • 3 medium fresh peaches, peeled and diced
  • 2 tablespoons honey
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons olive oil, plus extra for grilling
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme, finely chopped (or ½ teaspoon dried thyme)
  • Salt and freshly cracked black pepper, to taste
  • Pinch of red pepper flakes (optional)

Instructions

  1. Trim any silver skin from the pork tenderloin and pat it dry with paper towels. Season generously with salt, pepper, and half of the minced garlic. Drizzle 1 tablespoon olive oil over the pork and rub it all over evenly. Let it rest at room temperature for 15 minutes.
  2. In a small saucepan, combine the diced peaches, honey, balsamic vinegar, remaining garlic, fresh thyme, and a pinch of red pepper flakes if using. Cook over medium heat, stirring occasionally, for about 10-12 minutes until peaches break down and mixture thickens slightly. Gently crush peaches for a chunky glaze texture. Remove from heat and set aside.
  3. Preheat grill to medium-high (about 400°F). Brush grates with olive oil to prevent sticking.
  4. Place tenderloin on the hot grill. Grill for 4-5 minutes on each side, turning carefully with tongs. During the last 5 minutes, baste pork with peach glaze every 2 minutes. Use a meat thermometer to check for internal temperature of 145°F. Remove pork when done.
  5. Transfer pork to a cutting board and let rest for 10 minutes to allow juices to redistribute.
  6. Slice tenderloin into ½-inch medallions. Spoon extra peach glaze over the top, garnish with fresh thyme sprigs if desired, and serve.

Notes

Use a meat thermometer to ensure pork reaches 145°F for juicy, safe-to-eat meat. Baste glaze near the end of grilling to avoid burning sugars. Let pork rest 10 minutes before slicing. If glaze thickens too much, stir in a splash of water or white wine vinegar. For indoor cooking, sear on stove then finish in 400°F oven for 15-20 minutes.

Nutrition

Keywords: grilled pork tenderloin, peach glaze, easy pork recipe, summer grilling, backyard barbecue, pork with fruit sauce

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