Grilling season has arrived, and peachy pork tenderloin and grilled peaches were on the menu this past weekend. Glazed in a sweet and tangy summery sauce of peach preserves and Dijon mustard with a hint of thyme, this is super swift with prep taking a mere 10 minutes and another 20 on the grill. Love this recipe, not only because it is tasty, but also because clean-up is nearly non-existent!
One of the most enjoyable aspects of having a blog is sharing my creations with friends and family. Tom has been such a gracious recipient; this morning he approached me in the coffee shop wondering when this recipe was going to be posted. "I gotta get that one to Suz"!" -- his daughter, who I've known for as long as I can remember!
Leftovers?
Last night, I cut up a few of the peaches and the pork tenderloin and tossed it with butter lettuce and cherry tomatoes in a homemade buttermilk dressing.
And the day before that, I made myself a sandwich on French bread. It started with a slather of some of the glaze that I had set aside, topped with arugula, sliced peaches, sliced pork tenderloin and brie. Boom! THAT was good.
Is the pork cooked to the right temperature?
Whenever I make pork, I have to refresh my memory as to the temperature requirements -- my meat thermometer dates back to prior to the change in the USDA recommended cooking temperatures. They lowered the temperature requirements, producing a much more desirable finish to what traditionally had a tendency to get overcooked and dry.
The USDA previously recommended cooking all pork to at least 160°F (71°C). However, in 2011, the recommendation was updated to 145°F (63°C) for non-ground pork cuts, as long as they are allowed to rest for at least 3 minutes. Ground pork, organ meats, and mixtures containing ground pork still require a 160°F internal temperature.
Ingredients
- pork tenderloins
- Kosher salt
- freshly ground black pepper
- firm ripe peaches,
- peach preserves
- honey
- Dijon mustard
- white wine
- brown sugar
- minced thyme
See recipe card for quantities.
Jump to RecipeInstructions
Add the Peach Mustard Glaze ingredients to the bowl of a food processor or blender.
Blend until combined and smooth.
Season the pork on all sides with salt and pepper.
Place on the grill and cook for 10 minutes, turning once. Then brush the meat generously with the Apricot-Mustard Glaze. B
Brush peaches with peach glaze. Place them cut side down to the grill alongside the meat.
Continue to cook, turning the meat occasionally brushing with the glaze once or twice, until the tenderloins are lightly browned and register 145°F on a meat thermometer, about 8 to 10 minutes.
The peaches should be softened and lightly charred.
Remove from the grill and tent the pork with foil and allow to rest for 15 minutes. Slice pork into medallions and arrange on a platter surrounded by the grilled peaches.
Hint: You will want "freestone peaches" for this recipe. I'd never pondered what exactly was implied when one refers to a "clingstone peach" until I accidentally purchased them.
The "cling" part means that the flesh of the peach clings to the pit -- making it next to impossible to separate the peach into two halves without destroying the fruit. There was a return to the market to fetch "freestone" peaches -- the flesh separates easily from the peach pit.
Substitutions
- Gluton Free - just make sure to check on the ingredient list on the preserves to make sure there is no gluten.
- Pork Chops - feel free to use pork chops instead of pork tenderloin
- Rosemary -- this would be lovely with rosemary instead of thyme
- Dried Thyme -- substitute ¾ teaspoon dried for the fresh thyme
Variations
Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe
- Make it Spicy - I'm a huge fan of peach salsa -- especially Newman's Own -- and this would be fantastic with the addition of a half cup of drained peach salsa -- or add a seeded and chopped jalapeño to the blender with the peach mustard glaze.
- Make it Spicy & Smoky - add a chipotle pepper and a few teaspoons of the adobo sauce to the blender with the peach mustard glaze
- Take it to India -- Instead of peach preserves, use Major Grey's mango chutney and 1 teaspoon of curry powder instead of the thyme. Grill mangoes cut into large spears instead of peaches.
- Apricot - instead of peach preserves, substitute apricot preserves and grill apricots instead of peaches
- Nectarines or Plums -- use nectarines or plums instead of peaches
Equipment
- grill or stove top grill pan
- food processor or blender
Storage
Store in the refrigerator for 3-4 days.
🍽️ Recipe
Grilled Pork Tenderloin and Peaches with Peach and Mustard Glaze
Equipment
- food processor or blender
- grill or grill pan
Ingredients
Peach-Mustard Glaze
- ½ cup peach preserves
- ⅓ cup honey
- ⅓ cup Dijon mustard
- 2 tablespoons white wine
- 2 tablespoons brown sugar
- 2 teaspoons minced thyme
- ½ teaspoon Kosher salt
- Freshly ground pepper
Pork and Peaches
- 2 whole boneless pork tenderloins 1½ - 2 pounds total
- Kosher salt and freshly ground black pepper
- 6 small firm ripe peaches split in half, pits removed
Instructions
- Add the Peach Mustard Glaze ingredients to the bowl of a food processor or blender. Blend until combined and smooth.
- Preheat the grill to high. Oil the grill rack.
- Season the pork on all sides with salt and pepper. Place on the grill and cook for 10 minutes, turning once. Then brush the meat generously with the Apricot-Mustard Glaze. Brush peaches with peach glaze. Place them cut side down to the grill alongside the meat. Continue to cook, turning the meat occasionally brushing with the glaze once or twice, until the tenderloins are lightly browned and register 145°F on a meat thermometer, about 8 to 10 minutes.
- The peaches should be softened and lightly charred.
- Remove from the grill and tent the pork with foil and allow to rest for 15 minutes. Slice pork into medallions and arrange on a platter surrounded by the grilled peaches.
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