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Pork Tenderloin with Peach-Mustard Sauce

3.3

(4)

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.

Recipe information

  • Yield

    8 servings

Ingredients

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

Preparation

  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.

TagsAmericanPork TenderloinPorkMeatPeachStone FruitFruitMainDinnerDairy FreeGluten FreeNut FreeGrillingBlenderJuneteenthSummerBon Appétit

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