Grilled Pork Tenderloin
User Reviews
5
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Prep Time
30 mins
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Cook Time
12 mins
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Total Time
42 mins
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Servings
6
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Calories
247 kcal
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Course
Main Course
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Cuisine
American
Grilled Pork Tenderloin
Description
This recipe begins by pureeing ripe peaches, coarse Dijon mustard, ketchup, honey, kosher salt, and freshly ground black pepper to form a smooth peach BBQ sauce. The sauce can be prepared ahead and chilled. Pork tenderloins are seasoned with salt and pepper, then marinated in part of the sauce for at least 2 hours or overnight, ensuring the fruit and spice flavors penetrate the meat.
Grilling over medium-high heat, the tenderloins are turned every four minutes and basted regularly with the remaining sauce for a flavorful charred crust. Cook until an instant-read thermometer registers 145°F internally, ensuring the pork is safely cooked yet moist and tender. After grilling, the meat rests before slicing to retain juices.
Serve with extra peach BBQ sauce as a condiment. The tenderloin’s subtle seasoning allows the peach sauce’s sweet and tangy notes to shine, making the dish suitable for a summer meal or outdoor gathering.
Check packaging for pre-seasoned pork to adjust added salt accordingly. This recipe yields about 5 pounds of cooked tenderloin, adequate for several servings. If the pork was pre-salted, reduce added kosher salt to avoid oversalting.
Ingredients
For Peach BBQ Sauce:
- 3 peach cut into large cubes (no need to peel, large, ripe
- 3 TB Dijon mustard coarse or stone ground
- 2 TB ketchup
- 2 honey heaping tablespoon, pure
- ½ kosher salt rounded teaspoon
- ½ tsp black pepper freshly ground
For the Pork Tenderloin:
- Two 2 1/2 lbs each, for a total of 5lbs pork tenderloins, plain/unseasoned*
- 2 tsp kosher salt
- ½ tsp black pepper freshly ground
Instructions
- Make the Peach BBQ Sauce: In a blender or food processor, combine all peach sauce ingredients and blend until mixture is a smooth puree. Can be made 24 hours ahead. Cover and chill until ready to use.
- Season Pork: Sprinkle pork tenderloins evenly with 2 tsp kosher salt and 1/2 freshly ground black pepper. Place tenderloins in a large Ziploc and add 1/2 cup of the peach BBQ sauce to thoroughly coat the meat. Seal airtight and let pork marinade for at least 2 hours, up to overnight.
- Separate: Divide remaining peach BBQ sauce in half. You’ll use half of it for basting and half for serving.
- Grill and Baste: Grease and heat grill to medium high heat. Grill pork tenderloins evenly, using tongs to turn every 4 minutes and basting regularly with peach sauce. Once exterior is nicely charred and an instant thermometer reads 145F at the thickest center portion of pork, it’s done (approx 12-14 min, depending on thickness of pork.) Immediately remove from heat, transfer to cutting board, and let rest 10 minutes (do not slice yet.)
- Cut and Serve: Slice pork into desired pieces and serve with remaining peach BBQ sauce.
Notes
- Use unsalted, unseasoned pork tenderloins for best control over salt in this recipe.
- If using pre-salted pork tenderloins, reduce kosher salt in the recipe to 1 teaspoon to prevent over-seasoning.
- Cook pork to an internal temperature of 145°F for safe and juicy doneness.
- Allow the grilled pork to rest before slicing to retain juices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Calories | 247kcal | 12% |
| Carbohydrates | 16g | 5% |
| Protein | 36.1g | 72% |
| Fat | 3.9g | 6% |
| Saturated Fat | 1.2g | 6% |
| Cholesterol | 109.4mg | 36% |
| Sodium | 1912.8mg | 80% |
| Fiber | 1.4g | 6% |
| Sugar | 14.4g | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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