Peach Grilled Pork Tenderloin

This peach grilled pork tenderloin brings together juicy pork with bright summer peaches mingling in a tangy ginger soy marinade. It is my go to dish when I want something that feels both special and effortless perfect for outdoor grilling nights with friends or a quick weeknight dinner that tastes like you put in way more effort than you did.

I first made this for a backyard birthday dinner and the combination of charred pork and spiced fruit won everyone over even the pickiest eaters

Ingredients

• Pork tenderloin: This lean cut cooks quickly and soaks up flavor If you can choose a piece with some marbling for extra juiciness
• Peaches: Fresh peaches add bursts of sweetness and color If you cannot find good fresh ones canned or frozen work well just make sure they are drained or thawed
• Peach preserves: Help create a sticky glaze that clings to the pork Look for a preserve with chunks of fruit not just jelly
• Soy sauce: Adds deep umami and helps balance the sweetness Choose a naturally brewed brand for the most flavor
• Olive oil: Keeps the meat tender and prevents sticking on the grill Go for extra virgin if you want flavor in the background
• Garlic: Brings punch and aromatic flavor Freshly minced tastes brighter than jarred
• Fresh ginger: Adds fire and fragrance Grate it fine and use young ginger for the least bite
• Apple cider vinegar: Perks up the dish by cutting through the sweetness Use raw unfiltered for the fullest tang
• Salt and black pepper: For bringing everything together freshly cracked pepper is always best
• Fresh cilantro: Chopped on top for a burst of herbal pop Flat leaf has the best texture
• Orange slices: For garnish they add juiciness and a little citrus perfume Navel oranges are easiest to slice
• Red onion: Sprinkled over the top gives crunch and color Go for sweet red onions if possible for milder bite

Step-by-Step Instructions

Prepare the marinade:

Mix peaches peach preserves soy sauce olive oil garlic ginger apple cider vinegar salt and pepper together in a medium bowl until everything is combined and juicy This mixture should smell bright and inviting

Marinate the pork:

Place the pork tenderloin in a large bag or dish Pour the peach marinade over the top making sure every inch is coated Press out extra air from the bag or cover tightly Refrigerate for at least one hour for flavor ideally overnight for deeper penetration

Bring pork to room temperature:

Take the marinated pork out of the fridge and let it rest on the counter for about fifteen minutes Preheat your grill to medium high heat so it is ready when the pork is

Grill the pork:

Remove the pork from the marinade shaking off extra liquid Reserve any leftover marinade Place the tenderloin directly on the grill and cook for about twenty to twenty five minutes rotating every five minutes to get even caramelization The pork should feel firm and the internal temperature needs to reach one hundred forty five degrees Fahrenheit

Rest and slice:

Remove the pork from the grill to a cutting board and let it rest for about five to ten minutes before slicing into medallions This keeps the juices inside and ensures every bite is succulent

Glaze and serve:

Drizzle any reserved marinade over the sliced pork Garnish everything with chopped cilantro orange slices and red onion Serve warm for those magical sweet and savory flavors

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The peaches are my favorite part of this dish they get caramelized and jammy on the grill turning every bite into something memorable Once at a family reunion I served this and my uncle said he had never tasted pork cooked in such a refreshing way

Storage Tips

Store leftover pork in an airtight container in the refrigerator for up to three days To reheat place slices in a covered skillet with a splash of water or extra peach preserves over low heat so the pork stays moist Cold leftovers are perfect for adding to salads

Ingredient Substitutions

No fresh peaches Use canned or thawed frozen peaches just drain them well For a different twist try nectarines or apricots You can swap honey for peach preserves if you want a less fruity glaze and tamari works in place of soy sauce for a gluten free option

Serving Suggestions

Pair this pork with grilled vegetables or a simple arugula salad with oranges and toasted nuts It also shines next to herbed rice or creamy polenta Do not skip the fresh orange and red onion they add critical brightness

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Cultural and Historical Context

Fruit and pork have long been a classic combination in many cuisines from Chinese to French The pairing of peaches and pork taps into Southern American grilling traditions where sweet meets smoky with every bite

Common Recipe Questions

→ Can I use canned or frozen peaches?

Yes, canned or frozen peaches are suitable substitutes if fresh ones aren't available. Be sure to drain or thaw them for best results.

→ How long should I marinate the pork?

For optimal flavor, marinate the pork for at least 1 hour. Letting it sit overnight will deepen the taste even more.

→ What internal temperature should the pork reach?

The pork should be cooked until it reaches an internal temperature of 145°F (63°C) for tender, juicy slices.

→ What garnishes complement this dish?

Chopped fresh cilantro, orange slices, and finely chopped red onion add brightness and color to the finished pork medallions.

→ Why let the pork rest before slicing?

Allowing the pork to rest 5–10 minutes helps retain its juices, ensuring a moist, tender texture in every slice.