Grilled Pork Tenderloin with Spicy Peach Glaze
Take your grilling game to the next level with this irresistible Grilled Pork Tenderloin with Spicy Peach Glaze. Juicy, tender pork is seasoned with a smoky blend of paprika, garlic powder, and black pepper, then grilled to perfection for a deliciously charred crust. The real star is the homemade peach glaze—a bold, tangy blend of sweet peach preserves, zesty Dijon mustard, and fiery Sriracha that adds a flavorful kick to every bite. Quick to prepare and stunning to serve, this recipe is perfect for summer barbecues or family dinners. Garnished with fresh thyme for a touch of elegance, it’s a mouthwatering dish that will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 2 pounds Pork tenderloin
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 cup Peach preserves
- 2 tablespoons Sriracha sauce
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon Fresh thyme (optional, for garnish)
Instructions
Trim any excess fat and silver skin from the pork tenderloin. Pat it dry with paper towels.
In a small bowl, mix together the salt, black pepper, smoked paprika, and garlic powder.
Rub the pork tenderloin evenly with olive oil, then coat it with the spice mixture. Let it rest at room temperature for 10-15 minutes.
Preheat your grill to medium-high heat (about 400°F). If using a charcoal grill, create a two-zone fire with one hot side and one cooler side.
Place the pork tenderloin on the grill over direct heat. Sear each side for 2-3 minutes until you get a nice crust.
Move the pork to indirect heat and close the grill lid. Cook for an additional 20-25 minutes, turning occasionally, until the internal temperature reaches 145°F (use a meat thermometer to check).
While the pork is grilling, prepare the spicy peach glaze. In a small saucepan over medium heat, combine the peach preserves, Sriracha sauce, apple cider vinegar, and Dijon mustard. Stir well and simmer for 3-5 minutes until smooth and slightly thickened.
During the last 5 minutes of grilling, brush the pork with the peach glaze. Reserve some glaze for serving.
Remove the pork from the grill and let it rest for 5-10 minutes to retain its juices.
Slice the pork tenderloin into medallions and drizzle with the reserved peach glaze. Garnish with fresh thyme if desired. Serve and enjoy!
Nutrition Facts
Calories |
2136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.1 g | 77% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 6156 mg | 268% | |
| Total Carbohydrate | 168.7 g | 61% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 126.9 g | ||
| Protein | 224.2 g | 448% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 78 mg | 6% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 4310 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
