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Pork Tenderloin with Peach-Mustard Sauce

3.4

(3)

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Photo of a sliced grilled pork tenderloin with peachmustard sauce on a plate with a serving fork and side dishes.
Photo by Peden + Munk, Prop Styling by Rebecca Bartoshesky, Food Styling by Sue Li

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.

Ingredients

8 servings

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

  1. Peach-Mustard Sauce:

    Step 1

    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.

  2. Pork:

    Step 2

    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.

    Step 3

    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.

    Step 4

    Serve sliced pork with Peach-Mustard Sauce alongside.

  3. Do Ahead

    Step 5

    Sauce can be made 1 day ahead. Cover and chill.

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Reviews (3)

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  • Based on the other reviews, I cut back on the mustard but felt the recipe still needed a lot of work. I added a few good squeezes of lemon juice and a dash of Worcestershire sauce, then cooked it down to concentrate the flavours. It’s better but I might still add some Ras Al Hanout to give it more character.

    • Anonymous

    • British Columbia, Canada

    • 8/13/2021

  • Made this for PeachFest 2018 (that's not a thing - I just made it up as an excuse for a fun themed dinner). The sauce is way too mustardy - you can't even taste the peaches. Just put out the dijon mustard and don't even bother. I might make it again but cut way back on the mustard. Then the grilling method - we followed the instructions but the preserves just slid off the roast not enough stayed behind to give any flavor. The pork tasted fine but not because of the recipe - it's just grilled pork. I might make it again but with substantial modifications.

    • vteal

    • Media, PA

    • 8/12/2018

  • This was delicious! When I make it again, I will leave out the brown sugar and add a bit of "heat" to the sauce.

    • cwysham

    • Spokane

    • 7/25/2018

Tags American Pork Tenderloin Pork Meat Peach Stone Fruit Fruit Main Dinner Dairy Free Gluten Free Nut Free Grilling Blender Juneteenth Summer Bon Appétit

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