Grilled Peach & Jalapeño Glazed Pork Tenderloin
With its irresistible sweet-heat glaze, this Grilled Peach and Jalapeño Glazed Pork Tenderloin is the only excuse you need to fire up the grill this weekend. No need to marinate the pork – just season, grill, and brush on that easy peach jalapeño glaze for a perfectly caramelized finish that’s bursting with smoky, fruity heat.
A Quick Look At The Recipe
- Recipe Name: Grilled Peach & Jalapeño Glazed Pork Tenderloin
- Serves: 4 - 6 servings
- Main Ingredients: pork tenderloin, olive oil, kosher salt, black pepper, garlic powder, smoked paprika
- Why You'll Love It: This Grilled Peach and Jalapeño Glazed Pork Tenderloin is the perfect reason to fire up the grill, featuring a simple sweet-heat glaze that delivers a perfectly caramelized, smoky, and fruity finish without the need to marinate.
Sweet, Spicy, and Delicious Pork Tenderloin
Oh I just love pairing peaches with white meats like chicken and pork. I’ve tried this combination before with Ginger Peach Chicken and Sweet Tea Brined Grilled Chicken, but pork takes that fruity pairing to a whole new level. So, I knew I had to share this recipe with you!
As you know, this is a grilled peach and jalapeño glazed pork tenderloin recipe. So we’re not just adding peaches, but that spicy pepper we all love. And my oh my… that kick of spice it adds really rounds everything out, giving it the perfect medley of flavor.
We’re at the tail end of summer, and down here in the South, grilling is never really a seasonal thing. But if you’re gonna have a last hurrah before the chilly weather settles in, this is the one to make! It’s impressive enough for company, yet simple enough for a school night!
Ingredients Needed
For the Pork:
- Pork tenderloin
- Olive oil
- Seasoning (kosher salt, black pepper, garlic powder, & smoked paprika)
For the Peach Jalapeño Glaze:
- Ripe peaches
- Jalapeño
- Peach preserves
- Honey
- Apple cider vinegar
- Dijon mustard
- Pinch of salt
Things To Know Before You Get Started
- If your pork tenderloin is thicker, give it a few extra minutes on the grill. Every grill runs a little differently, so your meat thermometer is your best friend here.
- I always trim the silverskin off the tenderloin before seasoning. It’s that tough, silvery membrane on the outside. It doesn’t break down during cooking and can make the meat chewy, so it’s worth the extra minute to remove it!
- Make the glaze ahead of time if you can. It tastes even better after sitting for a bit, and it’s one less thing to worry about while you’re grilling.
- Keep a spray bottle of water nearby in case of any flare-ups. The glaze has honey and preserves in it, which can cause flare-ups if it drips onto the flames.
- Use tongs instead of a fork to turn the pork. Piercing the meat lets the juices run out, and you want to keep as much of that moisture in as possible.
How to Make Grilled Peach & Jalapeño Glazed Pork Tenderloin
1. Preheat the Grill
Fire up your grill and get it nice and hot! You’re aiming for medium-high heat, around 400°F. Peel and dice your peaches, and mince and seed your jalapeños.
2. Season the Pork
Pat the pork tenderloin dry with a paper towel. Give it a drizzle of olive oil, then season it all over with salt, pepper, garlic powder, and smoked paprika.
3. Make the Glaze
In a small saucepan, toss in the peaches, jalapeño, peach preserves, honey, apple cider vinegar, Dijon mustard, and a pinch of salt.
Cook everything over medium heat for about 5 to 7 minutes, stirring here and there, until the peaches soften and the mixture turns nice and syrupy. Use a spoon to lightly mash some of the peaches as you go.
4. Grill
Now place the pork tenderloin on the grill and cook for 15–20 minutes, turning every 4–5 minutes, until the internal temperature reaches about 140°F.
5. Brush On the Glaze
In the last 5 minutes or so, go ahead and brush the pork generously with that peach-jalapeño glaze you made earlier. Keep grilling until the internal temperature hits 145°F and you’re good to go!
6. Let Rest & Serve
Once you’re done, move the pork to a cutting board and let it rest for 5–10 minutes. This step makes a big difference, so don’t skip it!
Then slice it into medallions and spoon any leftover glaze over the top before serving. Enjoy!
Serving Suggestions
When I serve this pork tenderloin, I love pairing it with sides that complement those sweet and smoky flavors. A fresh Summer Corn Salad is my personal favorite. Grilled Asparagus is another go-to of mine since you’ve already got the grill fired up anyway, so why not? If I’m looking for something a little heartier, I’ll throw together some Easy Homemade Dirty Rice on the side.
For dessert, I can’t think of anything better than Peach Cobbler Muffins to keep that summery peach theme going. And to wash it all down? A tall glass of Strawberryade is just the thing to cool things down after all that jalapeño heat!
Storage
Store any leftover pork tenderloin in an airtight container in the refrigerator, and it will keep well for 3 to 4 days.
Grilled Peach & Jalapeño Glazed Pork Tenderloin FAQs
Frozen peaches work just fine. I’ve used them plenty of times when fresh ones weren’t in season. Just thaw them out and drain any excess liquid before tossing them in the saucepan so the glaze doesn’t get too watery.
A cast iron skillet or grill pan on the stovetop works great as a substitute. Sear the tenderloin on all sides over medium-high heat, then finish it in the oven at 400°F until it reaches the right internal temperature.
I always wait until the last 5 to 10 minutes of cooking to brush on the glaze. This way, the sugars get a chance to caramelize nicely without the risk of burning.
I see three big mistakes people make with pork tenderloin, and I’ve made them all myself.
1. Cooking the meat straight from the fridge. I used to do this all the time and wondered why I kept getting a charred outside with an undercooked inside! Now I always let the tenderloin sit at room temperature for a bit before it hits the heat.
2. Forgetting to remove the silver skin. That tough, silvery connective tissue doesn’t break down during cooking. If you leave it on, parts of the meat turn chewy, and the whole tenderloin can curl up and cook unevenly. Take an extra minute to trim it off, and you’ll thank yourself later!
3. Overcooking it. Pork tenderloin is a lean cut, so once it goes past that rosy stage (around 145°F to 150°F internally), it dries out fast. I always pull it off the heat a little early and let it coast to a safe, juicy finish.
I hope this recipe brought some serious flavor to your table! If you tried it, leave a star rating and tell me what you think in the comments. I love hearing from you!
Ingredients
For the Pork:
- 1 pork tenderloin 1 to 1½ pounds
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
For the Peach Jalapeño Glaze:
- 2 ripe peaches peeled and diced
- 1 jalapeño seeded and finely minced
- ¼ cup peach preserves
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- Pinch of salt
Instructions
- Preheat a grill to medium-high heat (about 400°F).
- Pat the pork tenderloin dry. Rub with olive oil, then season evenly with salt, pepper, garlic powder, and smoked paprika.1 pork tenderloin, 1 tablespoon olive oil, 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon smoked paprika
- In a small saucepan, combine the peaches, jalapeño, peach preserves, honey, apple cider vinegar, Dijon mustard, and a pinch of salt. Cook over medium heat for 5–7 minutes, stirring occasionally, until the peaches soften and the mixture becomes syrupy. Lightly mash some of the peaches with a spoon.2 ripe peaches, 1 jalapeño, ¼ cup peach preserves, 2 tablespoons honey, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, Pinch of salt
- Place the pork tenderloin on the grill. Cook for 15–20 minutes, turning every 4–5 minutes, until the internal temperature reaches about 140°F.
- During the last 5 minutes of cooking, brush the pork generously with the peach-jalapeño glaze. Continue grilling until the internal temperature reaches 145°F.
- Transfer the pork to a cutting board and let rest for 5–10 minutes. Slice into medallions and spoon any remaining glaze over the top before serving.
Notes
- If your pork tenderloin is thicker, give it a few extra minutes on the grill. Every grill runs a little differently, so your meat thermometer is your best friend here.
- I always trim the silverskin off the tenderloin before seasoning. It’s that tough, silvery membrane on the outside. It doesn’t break down during cooking and can make the meat chewy, so it’s worth the extra minute to remove it!
- Make the glaze ahead of time if you can. It tastes even better after sitting for a bit, and it’s one less thing to worry about while you’re grilling.
- Keep a spray bottle of water nearby in case of any flare-ups. The glaze has honey and preserves in it, which can cause flare-ups if it drips onto the flames.
- Use tongs instead of a fork to turn the pork. Piercing the meat lets the juices run out, and you want to keep as much of that moisture in as possible.