Grilled Peach & Jalapeño Glazed Pork Tenderloin
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.
Servings: 4 - 6 servings
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.