Grilled Pork Tenderloin and Peaches with Peach and Mustard Glaze
Peachy pork tenderloin and grilled peaches are glazed in a sweet and tangy sauce of peach preserves and Dijon mustard with a hint of thyme. Super swift with prep taking a mere 10 minutes and another 20 on the grill.
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.