Best 4 Grilled Pork Tenderloin Peaches Recipes

**Grilled Pork Tenderloin with Grilled Peaches: A Delightful Summer Dish**

Indulge in the tantalizing flavors of grilled pork tenderloin paired with succulent grilled peaches in this delectable summer dish. The pork tenderloin, known for its tender and juicy texture, is marinated in a flavorful blend of herbs, spices, and zesty citrus, infusing it with a burst of savory goodness. Perfectly grilled to achieve a beautiful char on the outside while remaining succulent and tender on the inside, the pork tenderloin takes center stage on your plate. Accompanying the tenderloin are grilled peaches, their natural sweetness caramelized and intensified by the heat of the grill. These peaches add a touch of sweetness and a delightful smoky flavor to complement the savory pork. Served with a refreshing salsa made from fresh peaches, red onion, cilantro, and lime juice, this dish offers a symphony of flavors and textures that will tantalize your taste buds.

Here are our top 4 tried and tested recipes!

GRILLED CARIBBEAN-SPICED PORK TENDERLOIN WITH PEACH SALSA

Grilled Caribbean-Spiced Pork Tenderloin with Peach Salsa image

A quick and easy way to grill pork tenderloin. Coated in a Caribbean spice mixture, grilled, and served with homemade peach salsa.

Provided by Joan Heeg

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Peach Salsa Recipes

Time 40m

Yield 4

Number Of Ingredients 15

Ingredients

¾ cup fresh peaches, peeled and diced
1 small red bell pepper, chopped
2 tablespoons finely chopped red onion
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
1 clove garlic, minced
⅛ teaspoon salt
⅛ teaspoon ground black pepper
2 tablespoons olive oil
1 tablespoon brown sugar
1 tablespoon Caribbean jerk seasoning
1 teaspoon dried thyme
1 teaspoon dried rosemary
½ teaspoon seasoned salt
1 pork tenderloin

Steps:

Combine peaches, bell pepper, red onion, cilantro, lime juice, garlic, salt, and pepper in a bowl. Set peach salsa aside.
Combine olive oil, brown sugar, Caribbean jerk seasoning, thyme, rosemary, and seasoned salt in a second small bowl. Rub tenderloin with the spice mixture.
Preheat an outdoor grill for medium heat and lightly oil the grate.
Place tenderloin on hot grill and cook covered for 9 to 11 minutes. Turn and grill until tenderloin is slightly pink in the center, 9 to 11 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove from heat, cover, and let sit for 5 minutes before slicing. Serve with peach salsa.

Nutrition Facts : Calories 232.5 calories, Carbohydrate 8.6 g, Cholesterol 73.8 mg, Fat 11 g, Fiber 1.2 g, Protein 23.9 g, SaturatedFat 2.3 g, Sodium 580.2 mg, Sugar 6.3 g

JUST PEACHY PORK TENDERLOIN

Just Peachy Pork Tenderloin image

I had a pork tenderloin and ripe peaches that begged to be put together. The results proved irresistible! This fresh entree tastes like summer. -Julia Gosliga, Addison, Vermont

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 pound pork tenderloin, cut into 12 slices
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
4 medium peaches, peeled and sliced
1 tablespoon lemon juice
1/4 cup peach preserves

Steps:

Flatten each tenderloin slice to 1/4-in. thickness. Sprinkle with salt and pepper. In a large nonstick skillet over medium heat, cook pork in oil until tender. Remove and keep warm., Add peaches and lemon juice, stirring to loosen browned bits from pan. Cook and stir until peaches are tender, 3-4 minutes. Stir in the pork and preserves; heat through.

Nutrition Facts : Calories 241 calories, Fat 6g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 340mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

5-INGREDIENT GRILLED PORK TENDERLOIN WITH PEACHES

5-Ingredient Grilled Pork Tenderloin with Peaches image

If you're craving a juicy piece of meat from the grill but still desire a meal with a light finish, give pork tenderloin a try. Grilled peaches also pair well with chicken or can be enjoyed as a side dish for any barbecue.

Provided by Michelle Dudash

Categories main-dish

Time 4h15m

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 tablespoons sliced fresh ginger or 2 teaspoons ground
2 tablespoons plus 2 teaspoons rice vinegar
One (1- to 1 1/4-pound) trimmed pork tenderloin (see Cook's Note)
3 medium peaches
2 tablespoons small basil leaves

Steps:

Combine the ginger, 2 tablespoons vinegar and 1 tablespoon high-heat cooking oil, like canola, in a large resealable plastic bag. Sprinkle the pork with freshly ground black pepper and seal in the bag, squeezing out as much air as possible. Refrigerate at least 4 hours, or preferably overnight.
When ready to cook, move the pork to the counter to bring it to room temperature. Preheat the grill for cooking over medium heat (350 to 400 degrees F).
Cut the peaches in half crosswise around the pit (not through the stem) for easier release. Twist the halves in opposite directions to release the flesh from the pit. Twist the pit out of the peach, cutting tightly around the pit with a paring knife, if necessary. Drizzle the peaches cut-side up with the remaining 2 teaspoons vinegar.
Drain off the marinade and sprinkle the pork with 1/4 teaspoon salt. Rub the grill grates lightly with oil and grill the pork until it has nice grill marks and releases easily from the grill, about 8 minutes.
Turn the pork and cook another 5 minutes. Once more, turn to another side and cook an additional 5 minutes. Remove the pork and cover it loosely with foil. Allow to rest 5 to 10 minutes to let the juices redistribute.
Meanwhile, place the peaches on the grill cut-sides down and cook until they have nice grill marks, release easily from the grill and are softened, 8 to 10 minutes.
Sprinkle the pork and peaches with basil and additional salt and pepper to taste. Slice and serve.

Nutrition Facts : Calories 170, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 47 milligrams, Sodium 336 milligrams, Carbohydrate 11 grams, Fiber 2 grams, Protein 19 grams

PORK TENDERLOIN WITH PEACHES

Pork Tenderloin with Peaches image

When pork comes together with peaches, onions, and a little orange juice, it's a party of flavors. Sub soy sauce for the fish sauce, if you like. We like this with rice and a green vegetable.

Provided by Bibi

Categories Pork Tenderloin

Time 1h5m

Yield 8

Number Of Ingredients 14

Ingredients

3 slices bacon
1 (2 pound) package pork tenderloin
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¾ teaspoon ground ginger, divided
1 ½ cups vertically sliced onion
1 ½ teaspoons minced garlic
2 cups peeled and sliced fresh peaches
1 cup low-sodium chicken broth
2 tablespoons frozen orange juice concentrate
1 teaspoon fish sauce
2 tablespoons water
2 tablespoons cornstarch
fresh parsley for garnish (optional)

Steps:

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels. Reserve drippings in the skillet.
Dry pork tenderloin with paper towels and season both sides with salt, pepper, and 1/4 teaspoon ground ginger.
Increase heat to medium-high and brown tenderloin in the bacon drippings on all sides, 5 to 7 minutes. Removed browned tenderloin from skillet, transfer to a plate, and keep warm.
Reduce heat to medium. Add onion slices to the same skillet and stir until onions are soft and beginning to take on some color, 3 to 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
Add sliced peaches, chicken broth, orange juice concentrate, and remaining ground ginger. Bring to a boil and return tenderloin to the skillet. Pile peaches on top of the meat, cover, reduce heat to simmer, and cook until pork is slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Arrange pork and peaches on a serving platter.
Meanwhile, combine fish sauce, water, and cornstarch in a small bowl and stir until there are no lumps. Increase heat to medium and bring skillet contents back to a boil. Add cornstarch mixture to the liquid in the skillet and stir quickly until sauce is bubbly and thickened, about 5 minutes.
Pour sauce over pork and peaches. Crumble up cooked bacon and sprinkle over the peaches. Garnish with parsley, if desired, and serve warm.

Nutrition Facts : Calories 200.1 calories, Carbohydrate 8.9 g, Cholesterol 79.2 mg, Fat 6 g, Fiber 0.6 g, Protein 26.1 g, SaturatedFat 2 g, Sodium 347.4 mg

Tips:

To ensure the pork tenderloin is cooked evenly, use a meat thermometer to check the internal temperature. It should reach 145 degrees Fahrenheit for medium-rare or 160 degrees Fahrenheit for medium.
For a more flavorful pork tenderloin, marinate it in a mixture of your favorite herbs and spices for at least 30 minutes before grilling.
If you don't have a grill, you can cook the pork tenderloin in a skillet over medium heat. Just be sure to sear it on all sides before reducing the heat to low and cooking it through.
The peaches in this recipe can be grilled or roasted. If you're grilling them, be sure to brush them with a little oil to prevent them from sticking. If you're roasting them, toss them with a little olive oil, salt, and pepper before placing them in a preheated oven at 425 degrees Fahrenheit for 15-20 minutes.
This dish is best served immediately after it's cooked. However, if you need to make it ahead of time, you can cook the pork tenderloin and peaches in advance and then reheat them before serving.

Conclusion:

Grilled pork tenderloin with peaches is a delicious and easy-to-make summer dish. The pork is tender and juicy, and the peaches add a sweetness and acidity that perfectly complement the pork. This dish is sure to be a hit at your next backyard barbecue or potluck.