This Peach Grilled Pork Tenderloin is a tasty and juicy dish that brings summer to your table. The sweet peaches blend perfectly with the savory pork, creating a delightful flavor.
Grilling it gives the meat a lovely char, and the fruity glaze is like sunshine on a plate! I like to serve it with a fresh salad for a full meal. Trust me, it will be a hit!
Key Ingredients & Substitutions
Pork Tenderloin: This cut is lean and cooks quickly, making it great for grilling. If you can’t find pork tenderloin, consider using chicken breast or beef tenderloin as alternatives, adjusting cooking times as needed.
Peaches: Ripe peaches add natural sweetness and flavor. If peaches aren’t in season, you can swap them with other fruits like nectarines or even canned peaches (drained) for a similar effect.
Pecan Preserves: This gives a sweet and tangy note. If you don’t have it, try using apricot preserves or a homemade mixture of honey and sugar for a similar flavor.
Dijon Mustard: It adds a nice sharpness to the marinade. If you prefer something milder, feel free to use yellow mustard or even a whole grain mustard.
Cilantro: This herb garnishes the dish beautifully. If you’re not a fan, parsley or green onions can provide a fresh touch too.
How Do I Achieve Perfectly Grilled Pork Tenderloin?
Grilling pork tenderloin can be an art. Here’s how to make sure it stays juicy and flavorful:
- Start with marinating. It not only adds flavor but also helps tenderize the meat. Don’t skip this step!
- Ensure your grill is preheated to medium-high. This helps achieve a nice sear on the outside, sealing in the juices.
- Grill the tenderloin for 20-25 minutes, turning occasionally. Use a meat thermometer to check for doneness at 145°F. This temperature keeps it juicy without being undercooked.
- Let the meat rest after grilling. This step is crucial! It allows the juices to redistribute throughout the pork, making every bite tender.
How to Make Peach Grilled Pork Tenderloin
Ingredients You’ll Need:
For the Pork:
- 1.5 lbs pork tenderloin
- Salt and pepper to taste
For the Marinade:
- 2 ripe peaches, diced
- ½ cup peach preserves
- ¼ cup soy sauce
- 2 tbsp Dijon mustard
- 1 tbsp olive oil
- 2 cloves garlic, minced
- ½ tsp ground ginger
- 1 lime, juiced
For Serving:
- Fresh cilantro, for garnish
- Lime wedges, for serving
- Sliced oranges, for serving
- Red onion, finely chopped (optional for garnish)
How Much Time Will You Need?
You’ll need about 1 hour and 5-10 minutes for prepping and cooking. This includes at least 1 hour of marinating time for the pork. Grilling will take around 20-25 minutes, plus a few extra minutes for resting the meat before serving. It’s simple and delicious!
Step-by-Step Instructions:
1. Preheat the Grill:
First, get your grill heating up! Preheat it to medium-high heat so it’s nice and ready for the pork tenderloin.
2. Make the Marinade:
In a mixing bowl, combine the diced peaches, peach preserves, soy sauce, Dijon mustard, olive oil, minced garlic, ground ginger, and lime juice. Stir everything together until it’s well mixed. This will be your tasty marinade!
3. Marinate the Pork:
Season the pork tenderloin with salt and pepper. Then, place it in a resealable plastic bag or a shallow dish. Pour half of that delicious marinade over the pork. Seal the bag or cover the dish, and pop it in the refrigerator to marinate for at least 1 hour. If you have time, let it marinate overnight for extra flavor.
4. Grill the Tenderloin:
Once marinating time is up, take the pork out of the marinade and toss the used marinade away. Place the tenderloin on the preheated grill. Grill for about 20-25 minutes, turning it occasionally, until the internal temperature reaches 145°F (63°C).
5. Prepare the Sauce:
While the pork is grilling, take the reserved marinade (the part you didn’t use on the pork) and pour it into a small saucepan. Heat it over medium heat until it comes to a simmer. Cook for about 5-10 minutes until it thickens slightly.
6. Rest and Slice:
When the pork is done cooking, remove it from the grill and let it rest for 5-10 minutes. This helps keep it juicy. After resting, slice the tenderloin into medallions.
7. Serve and Garnish:
Arrange the slices on a plate and drizzle the thickened peach marinade over the top. Garnish with fresh cilantro, lime wedges, sliced oranges, and red onion if you like. Enjoy your meal!
Can I Use Frozen Pork Tenderloin for This Recipe?
Yes, you can use frozen pork tenderloin, but make sure to thaw it completely before marinating. Thaw the pork overnight in the fridge or in cold water if you need it quicker. Pat it dry before seasoning to help the marinade adhere better.
Can I Substitute the Peaches?
Absolutely! If fresh peaches aren’t available, you can use canned peaches in juice or syrup. Just drain them well before dicing. Alternatively, you can use apricots or plums for a different flavor profile!
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the sliced pork in a freezer-safe container for up to 3 months. To reheat, thaw and warm gently in a skillet to avoid drying out the meat.
Can I Make the Marinade in Advance?
Absolutely! You can prepare the marinade up to two days ahead of time. Just store it in an airtight container in the fridge. This can save time and enhance the flavors even more when you’re ready to grill!
