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Grilled Pork Tenderloin with Spicy Peach Glaze

Close-up of sliced Grilled Pork Tenderloin with Spicy Peach Glaze showing juicy interior and caramelized exterior.
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Follow this recipe to grill a tender pork tenderloin coated in a sweet and spicy peach glaze. This recipe provides clear steps for perfect grilling results.

Ingredients

Scale
  • 1.5 lb pork tenderloin, trimmed
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 cup peach preserves
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon minced fresh ginger
  • 0.5 teaspoon red pepper flakes (or more for extra heat)
  • 1 clove garlic, minced

Instructions

  1. Pat the pork tenderloin dry with paper towels. Rub the entire surface with olive oil, then season evenly with salt and pepper. Let the pork sit at room temperature for 20 minutes.
  2. Prepare the glaze: In a small saucepan, combine peach preserves, apple cider vinegar, Dijon mustard, ginger, red pepper flakes, and garlic. Heat over medium heat, stirring until the preserves melt and the mixture simmers. Reduce heat to low and cook for 5 minutes, stirring occasionally, until slightly thickened. Remove from heat.
  3. Preheat your grill to medium-high heat (about 400°F). Clean and oil the grates.
  4. Sear the pork: Place the tenderloin on the hot side of the grill. Sear for 2-3 minutes per side until nicely browned on all surfaces.
  5. Move the pork to the cooler side of the grill (indirect heat). Close the lid and continue cooking for 15-20 minutes, turning occasionally.
  6. During the last 5 minutes of cooking, brush the pork generously with the spicy peach glaze on all sides. Continue grilling until the internal temperature reaches 145°F when checked with a meat thermometer in the thickest part.
  7. Remove the pork from the grill and place it on a cutting board. Tent loosely with foil and let it rest for 10 minutes before slicing.
  8. Slice the tenderloin against the grain and serve immediately with any remaining warm glaze drizzled over the top.

Notes

  • For a smokier flavor, use a small amount of wood chips soaked in water on the hot coals or in a smoker box.
  • If you prefer a smoother glaze, strain the sauce after cooking to remove the pepper flakes and ginger pieces.
  • Asparagus or grilled corn on the cob pair well with this sweet and spicy flavor profile.

Nutrition

Find it online: https://spoonsprout.com/grilled-pork-tenderloin-with-spicy-peach-glaze/