This peach grilled pork tenderloin is a tasty dish with sweet and juicy peach flavor bursting through tender pork. It’s perfect for a summer cookout!
If you’re like me, you might just put extra peach slices on your plate. Who can resist that perfect combo of sweet and savory? Can’t wait to make it again! 🍑
Key Ingredients & Substitutions
Pork Tenderloin: This cut is lean and tender, perfect for grilling. If you need a substitute, try chicken breasts or turkey tenderloin for a similar texture, but adjust cooking times accordingly for doneness.
Peaches: Fresh, ripe peaches are best, providing natural sweetness. If they’re out of season, you can use canned peaches in juice (not syrup), but make sure to drain them well to avoid excess moisture.
Peach Preserves: This adds a lovely glaze. If you don’t have peach preserves, apricot or orange marmalade can work in a pinch, offering a different but still nice flavor.
Olive Oil: Standard for grilling and marinades. If you prefer, you can use avocado oil or canola oil, both with high smoke points suitable for grilling.
Soy Sauce: Provides a salty umami flavor. You can use tamari for a gluten-free option or coconut aminos to keep it soy-free.
How Do I Get the Pork Tenderloin Juicy and Flavorful?
Marinating the pork is key to adding flavor and moisture. By letting it soak in the marinade, the pork absorbs all those lovely peach and savory flavors. Aim for at least an hour, but overnight is ideal. Here’s how to do it:
- Mix your marinade ingredients in a bowl, ensuring everything is well combined.
- Place the pork in a resealable plastic bag. Pour the marinade over it, seal, and refrigerate.
- Remember to bring the meat to room temperature before grilling. It helps cook evenly.
Cooking it on medium-high heat helps achieve that lovely char while keeping it juicy inside. After cooking, resting the pork is also important. It lets the juices redistribute, ensuring every bite is tender.
How to Make Peach Grilled Pork Tenderloin
Ingredients You’ll Need:
For the Pork Tenderloin:
- 1 pound pork tenderloin
For the Marinade:
- 2 ripe peaches, pitted and diced
- 1/4 cup peach preserves
- 1 tablespoon olive oil
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
For Serving:
- Fresh cilantro, for garnish
- 1/2 red onion, finely chopped
- 1 lime, cut into wedges
How Much Time Will You Need?
This delicious grilled pork tenderloin takes about 10 minutes to prepare and at least 1 hour to marinate (or overnight for best flavor). After marinating, plan for around 25 minutes of grilling time. So, you’re looking at roughly 1 hour and 35 minutes in total, including prepping, marinating, and cooking time.
Step-by-Step Instructions:
1. Make the Marinade:
In a medium bowl, combine the diced peaches, peach preserves, olive oil, soy sauce, Dijon mustard, garlic powder, onion powder, salt, and pepper. Stir everything together until well mixed. This will be your tasty marinade that adds wonderful flavor to the pork!
2. Marinate the Pork:
Take the pork tenderloin and place it in a resealable plastic bag or a shallow dish. Pour the fresh marinade over the pork, making sure it’s well coated. If you’re using a bag, seal it tightly. If you’re using a dish, cover it with plastic wrap. Pop it in the fridge and let it marinate for at least 1 hour, or overnight if you want extra flavor.
3. Grill the Pork:
When you’re ready to cook, preheat your grill to medium-high heat. Remove the tenderloin from the marinade and let it sit at room temperature for about 15 minutes. This helps it Cook evenly. Grill the pork for 20-25 minutes, turning it occasionally, until the internal temperature reaches 145°F (63°C). During the last few minutes of grilling, brush a bit of extra peach preserves on the pork for that delicious caramelized finish.
4. Let It Rest and Serve:
Once the pork is cooked, take it off the grill and let it rest for about 5-10 minutes. This resting time allows the juices to redistribute, making your pork nice and juicy. After resting, slice the tenderloin into medallions. Arrange them beautifully on a platter and drizzle any leftover marinade over the top. Garnish with fresh cilantro and chopped red onion. Serve with lime wedges for a refreshing kick and enjoy your delightful meal!
Can I Use Frozen Pork Tenderloin for This Recipe?
Yes, you can use frozen pork tenderloin, but it’s important to fully thaw it first. Thaw the pork in the refrigerator overnight for the safest results. Avoid thawing at room temperature as it can promote bacterial growth. Once thawed, follow the recipe as usual!
What Can I Substitute for Peach Preserves?
If you don’t have peach preserves, you can substitute with apricot preserves or even a fruit-based barbecue sauce for a unique twist. Keep in mind that different preserves may alter the final flavor slightly, so adjust the sweetness to your taste when using a different variety.
How to Store Leftovers
Store any leftover pork tenderloin in an airtight container in the refrigerator for up to 3 days. To maintain moisture, wrap the pork in foil before storing. When you’re ready to eat, reheat gently in the microwave or on the stove, adding a splash of water or broth to prevent it from drying out.
Can I Cook This in the Oven Instead of the Grill?
Absolutely! Preheat your oven to 400°F (200°C). After marinating, place the pork tenderloin in a baking dish and cook for about 25-30 minutes, or until it reaches an internal temperature of 145°F (63°C). Brush with additional peach preserves for the last 5 minutes of cooking for added flavor!
