Best 10 Grilled Pork Tenderloin With Spicy Peach Glaze Recipes

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Are you looking for a dish that exudes flavor and tenderness? If so, look no further than grilled pork tenderloin with spicy peach glaze. This delectable dish combines the succulence of pork tenderloin with the sweetness of peaches and a hint of spice. It's perfect for summer cookouts, family dinners, or any special occasion.

Here are our top 10 tried and tested recipes!

GRILLED CARIBBEAN-SPICED PORK TENDERLOIN WITH PEACH SALSA



Grilled Caribbean-Spiced Pork Tenderloin with Peach Salsa image

A quick and easy way to grill pork tenderloin. Coated in a Caribbean spice mixture, grilled, and served with homemade peach salsa.

Provided by Joan Heeg

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Peach Salsa Recipes

Time 40m

Yield 4

Number Of Ingredients 15

¾ cup fresh peaches, peeled and diced
1 small red bell pepper, chopped
2 tablespoons finely chopped red onion
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
1 clove garlic, minced
⅛ teaspoon salt
⅛ teaspoon ground black pepper
2 tablespoons olive oil
1 tablespoon brown sugar
1 tablespoon Caribbean jerk seasoning
1 teaspoon dried thyme
1 teaspoon dried rosemary
½ teaspoon seasoned salt
1 pork tenderloin

Steps:

  • Combine peaches, bell pepper, red onion, cilantro, lime juice, garlic, salt, and pepper in a bowl. Set peach salsa aside.
  • Combine olive oil, brown sugar, Caribbean jerk seasoning, thyme, rosemary, and seasoned salt in a second small bowl. Rub tenderloin with the spice mixture.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Place tenderloin on hot grill and cook covered for 9 to 11 minutes. Turn and grill until tenderloin is slightly pink in the center, 9 to 11 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove from heat, cover, and let sit for 5 minutes before slicing. Serve with peach salsa.

Nutrition Facts : Calories 232.5 calories, Carbohydrate 8.6 g, Cholesterol 73.8 mg, Fat 11 g, Fiber 1.2 g, Protein 23.9 g, SaturatedFat 2.3 g, Sodium 580.2 mg, Sugar 6.3 g

GRILLED PORK TENDERLOIN WITH BALSAMIC HONEY GLAZE



Grilled Pork Tenderloin with Balsamic Honey Glaze image

This is such a tender and juicy pork tenderloin! We love this one and rarely have leftovers!

Provided by MCabrera75

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 55m

Yield 8

Number Of Ingredients 10

1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons chili powder
2 teaspoons paprika
1 teaspoon salt
2 tablespoons olive oil, divided
1 (3 pound) pork tenderloin
¼ cup balsamic vinegar
1 teaspoon honey
1 teaspoon Dijon mustard

Steps:

  • Mix garlic, onion, and chili powders with paprika and salt. Rub mixture all over pork tenderloin.
  • Heat 1 tablespoon olive oil over medium-high heat. Add pork and sear until golden brown on all sides, about 2 minutes per side. Wrap tenderloin in aluminum foil.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill the pork in its foil for 20 minutes.
  • Meanwhile, mix balsamic vinegar, honey, mustard together with the remaining olive oil. Unwrap pork on the grill and liberally brush the glaze on all sides. Continue grilling, brushing on more glaze, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 10 minutes more.
  • Allow to rest at room temperature for 5 minutes before cutting. Drizzle with any remaining glaze if desired.

Nutrition Facts : Calories 251.2 calories, Carbohydrate 4.2 g, Cholesterol 94.9 mg, Fat 11.8 g, Fiber 0.6 g, Protein 30.6 g, SaturatedFat 3.5 g, Sodium 380.6 mg, Sugar 2.5 g

PORK TENDERLOIN WITH PEACH-MUSTARD SAUCE



Pork Tenderloin with Peach-Mustard Sauce image

The key with tenderloin is making sure it's not overcooked, which is when it gets dry. The riper the peaches, the more delicious and nuanced the sauce will be.

Provided by Bryan Furman

Categories     Bon Appétit     Dinner     Summer     Pork     Pork Tenderloin     Grill/Barbecue     Grill     Peach     Mustard

Yield 8 servings

Number Of Ingredients 13

Peach-Mustard Sauce:
2 large ripe peaches, peeled, cut into small pieces
1/4 cup ketchup
3 Tbsp. Dijon mustard
1 tsp. light brown sugar
1/2 tsp. freshly ground black pepper
1/2 tsp. (or more) kosher salt
Pork:
2 pork tenderloins (about 1 lb. each)
4 tsp. kosher salt
1 tsp. freshly cracked black pepper
Vegetable oil (for grill)
1/2 cup peach preserves, warmed

Steps:

  • Peach-Mustard Sauce:
  • Purée peaches, ketchup, mustard, brown sugar, pepper, and 1/2 tsp. salt in a blender until mixture is smooth and creamy. Taste sauce and season with more salt if needed.
  • Pork:
  • Sprinkle pork with salt and pepper and rub all over. Let sit at room temperature 1 hour. Meanwhile, prepare a grill for medium heat and brush grate with oil.
  • Brush pork with some preserves. Grill, turning every 4 minutes or so and brushing with any remaining preserves, until charred on all sides and an instant-read thermometer inserted into the thickest part registers 130°F, 10-12 minutes. Transfer to a cutting board and let rest 10 minutes. Slice 1/2" thick.
  • Serve sliced pork with Peach-Mustard Sauce alongside.
  • Do Ahead
  • Sauce can be made 1 day ahead. Cover and chill.

GRILLED PEACH- AND MUSTARD-GLAZED PORK TENDERLOIN



Grilled Peach- and Mustard-Glazed Pork Tenderloin image

A Betty Crocker cookbook shares a healthy recipe! Fruit preserves and mustard give the zip to low-fat meat.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h40m

Yield 6

Number Of Ingredients 6

1/2 cup peach preserves
2 tablespoons Dijon mustard
2 teaspoons olive or vegetable oil
1/4 teaspoon dried thyme leaves
1/4 teaspoon salt
2 pork tenderloins (about 3/4 lb each)

Steps:

  • In shallow glass or plastic dish or resealable freezer plastic bag, mix marinade ingredients. Add pork; turn to coat. Cover dish or seal bag; refrigerate, turning pork occasionally, at least 1 hour but no longer than 8 hours.
  • Heat gas or charcoal grill. Remove pork from marinade; reserve marinade. Place pork on grill over medium heat. Cover grill; cook 20 to 25 minutes, brushing occasionally with marinade and turning once, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F.
  • In 1-quart saucepan, heat remaining marinade to boiling; boil and stir 1 minute. Cut pork into slices; serve with marinade.

Nutrition Facts : Calories 220, Carbohydrate 19 g, Cholesterol 45 mg, Fat 1, Fiber 0 g, Protein 22 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 13 g, TransFat 0 g

GRILLED SPICY PORK TENDERLOIN



Grilled Spicy Pork Tenderloin image

Tender and full of flavor, this juicy tenderloin couldn't be much more convenient on hectic weeknights. Make ahead the night before, marinate during the day, then grill when you get home. Mary Ann Lee - Clifton Park, New York

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 16

2 tablespoons brown sugar
3/4 teaspoon salt
3/4 teaspoon dried thyme
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground mustard
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon ground allspice
1/4 teaspoon pepper
1 pork tenderloin (1 pound)
SAUCE:
1/2 cup cola
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon chili powder

Steps:

  • In a small bowl, combine the first 10 ingredients; rub over pork. Cover and refrigerate for 8 hours or overnight., In a small bowl, combine sauce ingredients. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Prepare sauce ingredients; set aside., Prepare grill for indirect heat using a drip pan. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 20-27 minutes or until a thermometer reads 145°, basting occasionally with reserved sauce. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 188 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 495mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

GRILLED PORK TENDERLOIN WITH SPICY PEACH GLAZE



Grilled Pork Tenderloin With Spicy Peach Glaze image

A friend gave me this recipe and said it was from Martha Stewart. The original recipe calls for chicken, but I use it for pork tenderloin. I am sure it would be great on chicken as well. Super easy, moist and flavorful.

Provided by Epi Curious

Categories     Pork

Time 45m

Yield 2 tenderloins, 8 serving(s)

Number Of Ingredients 11

1 cup peach preserves or 1 cup jam
1 teaspoon garlic, minced
2 tablespoons olive oil
1 tablespoon soy sauce
1 teaspoon soy sauce
1 tablespoon dry mustard
1/4 teaspoon cayenne pepper
1 teaspoon salt, plus more to taste
1/4 teaspoon fresh ground black pepper, plus more to taste
2 lbs pork tenderloin
4 ripe peaches, cut in half and pitted

Steps:

  • Heat the grill to medium hot.
  • In a medium mixing bowl, combine the preserves, garlic, olive oil, soy sauce, dry mustard, cayenne pepper, salt and black pepper, and mix well to combine.
  • Sprinkle the tenderloins with additional salt and pepper and place on the grill. Cook about 10 minutes on each side before brushing the upturned side with the glaze. Continue cooking for another 10 to 12 minutes, turning every 3 to 5 minutes and brushing each upturned side with glaze every time, until the meat is cooked through. Move the pork to a cooler part of the grill if it starts to get too dark before it is cooked through.
  • Place the peach halves on the grill, cut-side down, and grill 2 minutes. Turn, and brush the tops with the glaze. Grill 3 ro 5 minutes more, until the peaches are soft and the cavities fill with juices. Transfer the cooked pork and peaches to a serving plate & serve immediately.

5-INGREDIENT GRILLED PORK TENDERLOIN WITH PEACHES



5-Ingredient Grilled Pork Tenderloin with Peaches image

If you're craving a juicy piece of meat from the grill but still desire a meal with a light finish, give pork tenderloin a try. Grilled peaches also pair well with chicken or can be enjoyed as a side dish for any barbecue.

Provided by Michelle Dudash

Categories     main-dish

Time 4h15m

Yield 4 servings

Number Of Ingredients 5

2 tablespoons sliced fresh ginger or 2 teaspoons ground
2 tablespoons plus 2 teaspoons rice vinegar
One (1- to 1 1/4-pound) trimmed pork tenderloin (see Cook's Note)
3 medium peaches
2 tablespoons small basil leaves

Steps:

  • Combine the ginger, 2 tablespoons vinegar and 1 tablespoon high-heat cooking oil, like canola, in a large resealable plastic bag. Sprinkle the pork with freshly ground black pepper and seal in the bag, squeezing out as much air as possible. Refrigerate at least 4 hours, or preferably overnight.
  • When ready to cook, move the pork to the counter to bring it to room temperature. Preheat the grill for cooking over medium heat (350 to 400 degrees F).
  • Cut the peaches in half crosswise around the pit (not through the stem) for easier release. Twist the halves in opposite directions to release the flesh from the pit. Twist the pit out of the peach, cutting tightly around the pit with a paring knife, if necessary. Drizzle the peaches cut-side up with the remaining 2 teaspoons vinegar.
  • Drain off the marinade and sprinkle the pork with 1/4 teaspoon salt. Rub the grill grates lightly with oil and grill the pork until it has nice grill marks and releases easily from the grill, about 8 minutes.
  • Turn the pork and cook another 5 minutes. Once more, turn to another side and cook an additional 5 minutes. Remove the pork and cover it loosely with foil. Allow to rest 5 to 10 minutes to let the juices redistribute.
  • Meanwhile, place the peaches on the grill cut-sides down and cook until they have nice grill marks, release easily from the grill and are softened, 8 to 10 minutes.
  • Sprinkle the pork and peaches with basil and additional salt and pepper to taste. Slice and serve.

Nutrition Facts : Calories 170, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 47 milligrams, Sodium 336 milligrams, Carbohydrate 11 grams, Fiber 2 grams, Protein 19 grams

GRILLED PORK TENDERLOIN WITH PEACHY BARBECUE SAUCE



Grilled Pork Tenderloin with Peachy Barbecue Sauce image

Delish describes this easy-to-do pork tenderloin. It's something different to serve to guests at a cookout rather than the typical burgers or brats. The sweet and tangy sauce can be served with grilled chicken or pork chops too.-Holly Bauer, West Bend, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 18

1 pork tenderloin (1 pound)
1 cup cola
3 tablespoons brown sugar
2 tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons paprika
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon pepper
SAUCE:
1/2 cup peach preserves
1/2 cup ketchup
1 tablespoon brown sugar
1 tablespoon cider vinegar
1/2 teaspoon chili powder
1/8 teaspoon pepper
Dash ground mustard

Steps:

  • Place pork in a large resealable plastic bag; add cola. Seal bag and turn to coat. Refrigerate for 8 hours or overnight. , Drain pork and discard marinade. In a small bowl, combine the brown sugar, oil, garlic powder, paprika, salt, oregano, thyme and pepper; rub over pork., Prepare grill for indirect heat, using a drip pan. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill pork, covered, over indirect medium-hot heat for 20-27 minutes or until a thermometer reads 145°. Let stand for 10 minutes., Meanwhile, in a small saucepan, combine the sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes. Slice pork; serve with sauce.

Nutrition Facts : Calories 392 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 1026mg sodium, Carbohydrate 52g carbohydrate (47g sugars, Fiber 1g fiber), Protein 23g protein.

GRILLED PORK TENDERLOIN WITH PEACH BARBECUE SAUCE



Grilled Pork Tenderloin with Peach Barbecue Sauce image

Yield Makes 6 to 8 servings

Number Of Ingredients 18

Sauce
4 ounces bacon slices, chopped
1 dried chile de àrbol,* broken in half
1 cup coarsely chopped onion
2 garlic cloves, chopped
1 tablespoon Worcestershire sauce
1/2 tablespoon whole black peppercorns, crushed
2 small peaches (10 to 12 ounces total), halved, pitted, diced
1 cup orange juice
1 cup ketchup
1 1/2 tablespoons (or more) fresh lemon juice
1/2 teaspoon hot pepper sauce
Pork
3 15- to 16-ounce pork tenderloins, trimmed
2 tablespoons olive oil
4 teaspoons coarsely ground black pepper
4 teaspoons coarse kosher salt
2 1/2 teaspoons garlic powder

Steps:

  • For sauce:
  • Sauté chopped bacon and chile de àrbol in heavy large saucepan over medium heat until bacon is crisp. Add chopped onion and garlic cloves; sauté until onion is translucent, about 5 minutes. Add Worcestershire sauce and crushed peppercorns; stir 1 minute. Add peaches and sauté until translucent, about 5 minutes. Add orange juice, ketchup, 1 1/2 tablespoons lemon juice, and hot pepper sauce. Simmer until sauce thickens enough to coat spoon thickly, stirring sauce often, about 30 minutes.
  • Strain sauce into medium bowl, pressing enough liquid and solids through strainer to yield 2 cups sauce; discard solids in strainer. Season sauce to taste with salt and more lemon juice, if desired. (Can be made 1 week ahead. Cover and refrigerate.)
  • For pork:
  • Brush pork tenderloins with olive oil to coat. Arrange pork on rimmed baking sheet. Mix coarsely ground black pepper, kosher salt, and garlic powder in small bowl to blend. Sprinkle seasoning mixture all over pork. (Tenderloins can be prepared 1 day ahead. Cover and refrigerate.)
  • Prepare barbecue (medium-high heat). Transfer 1/2 cup sauce to small bowl to use for basting. Pour remaining sauce into small saucepan. Grill pork tenderloins until brown and meat thermometer inserted into center registers 140°F, turning occasionally with tongs, about 18 minutes. Brush pork all over with some of basting sauce. Grill pork until glazed, turning and brushing with more basting sauce, about 3 minutes longer. Transfer pork to work surface; let rest 10 minutes.
  • Rewarm sauce in pan. Cut pork crosswise on slight diagonal into 1/2-inch-thick slices. Arrange pork slices on platter. Drizzle pork with some warm peach barbecue sauce. Serve, passing remaining sauce separately.
  • *A long, thin red chile available at Latin American markets, some specialty foods stores, and some supermarkets.

SPICY GRILLED PORK TENDERLOIN



Spicy Grilled Pork Tenderloin image

I was experimenting in the kitchen the other day, and this is what I ended up with. I topped the tenderloin with sautéed mushrooms and served it with steamed asparagus and white rice. Prep time does not include overnight marinade.

Provided by Rumdrinker25

Categories     Pork

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 11

1 (2 1/2 lb) pork tenderloin
1/2 cup soy sauce
1/2 cup cooking sherry
1 teaspoon hot Chinese mustard
1/2 teaspoon prepared horseradish
1/2 teaspoon crushed garlic
1/2 teaspoon grated ginger (I used the bottled stuff)
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon onion powder
cornstarch
water

Steps:

  • First, make the marinade.
  • Combine soy sauce, sherry, mustard, horseradish, garlic, ginger, red pepper, and onion powder.
  • Shake well in a sealed container to blend.
  • Place Tenderloin in a 1 gallon ziploc bag.
  • Pour marinade over tenderloin in bag and seal.
  • Refrigerate overnight, turning occasionally.
  • Heat grill to medium heat, about 350-375°F.
  • Remove meat from marinade.
  • Reserve marinade!
  • Grill tenderloin over medium heat about 25-30 minutes or until done.
  • Internal temp should reach 170°F to be done.
  • While tenderloin is grilling, heat reserve marinade in a saucepan to a boil.
  • Combine a little water with a little cornstarch and slowly add to boiling marinade, stirring constantly to achieve a medium bodied sauce.
  • When tenderloin is done, slice thinly and arrange on plate.
  • Top with sauce & serve.

Tips:

  • To ensure the pork tenderloin cooks evenly, use a meat thermometer to check the internal temperature. It should reach 145 degrees Fahrenheit (63 degrees Celsius) for medium-rare, 155 degrees Fahrenheit (68 degrees Celsius) for medium, or 165 degrees Fahrenheit (74 degrees Celsius) for well-done.
  • If you don't have a grill, you can cook the pork tenderloin in a grill pan over medium-high heat. Cook for 10-12 minutes per side, or until the internal temperature reaches your desired doneness.
  • The spicy peach glaze is what makes this dish truly special. Be sure to use fresh peaches and a good quality balsamic vinegar. If you don't like spicy food, you can omit the cayenne pepper.
  • Serve the grilled pork tenderloin with your favorite sides, such as roasted vegetables, mashed potatoes, or a salad.

Conclusion:

Grilled pork tenderloin with spicy peach glaze is a delicious and easy-to-make dish that is perfect for a weeknight dinner or a special occasion. The pork is tender and juicy, and the glaze is sweet, spicy, and tangy. This dish is sure to be a hit with your family and friends.

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