Peach Grilled Pork Tenderloin (Print-Friendly Version)
Grilled pork tenderloin paired with peaches, ginger, and soy sauce for sweet and savory perfection.
# What You'll Need:
→ Main
01 -
680 g pork tenderloin
02 -
2 peaches, pitted and diced
03 -
120 ml peach preserves
04 -
60 ml soy sauce
05 -
30 ml olive oil
06 -
2 garlic cloves, minced
07 -
15 ml fresh ginger, minced
08 -
15 ml apple cider vinegar
09 -
Salt and freshly ground black pepper, to taste
→ Garnish and Serving
10 -
Fresh cilantro, chopped
11 -
Orange slices
12 -
Red onion, finely chopped
# How to Make It:
01 -
In a medium bowl, combine diced peaches, peach preserves, soy sauce, olive oil, minced garlic, minced ginger, apple cider vinegar, salt, and black pepper. Stir until fully incorporated.
02 -
Place the pork tenderloin in a resealable plastic bag or shallow dish. Pour the marinade over the pork, ensuring an even coating. Seal or cover and refrigerate for a minimum of 1 hour or overnight for enhanced flavor.
03 -
Remove the pork from the refrigerator and allow it to come to room temperature for 10 to 15 minutes. Preheat the grill to medium-high heat.
04 -
Remove pork from the marinade and place on the preheated grill. Grill for 20 to 25 minutes, turning every 5 minutes, until internal temperature reaches 63°C.
05 -
Transfer the grilled pork to a cutting board. Allow the meat to rest for 5 to 10 minutes, then slice into medallions.
06 -
Drizzle any reserved marinade over the sliced pork. Garnish with chopped cilantro, orange slices, and finely chopped red onion before serving.
# Additional Tips:
01 -
Let the pork rest before slicing to allow juices to redistribute for optimal tenderness.
02 -
Canned or frozen peaches may be substituted if fresh are unavailable; ensure they are thoroughly drained or thawed prior to use.