This Pork Tenderloin with Peaches is the perfect summer dinner for guests. The sweet flavor of ripe peaches really complements the grilled smoky flavor of the pork. {gluten free}
Hope you all had a great Fourth of July weekend. Ours was super relaxing and fun. We spent time with neighbors, lounged by the pool and went biking with the kiddos.
It's so nice to have time to relax in the summer with no rush to practices, homework or lunches to pack. Long live summer!
Peaches are finally in season at my local market and I'm so excited.
They are sweet and juicy and pair well with the smoky seasonings in this spice mix. Once you make this mixture of spices you will want to try it on fish, chicken and steak.
It's also great sprinkled on veggies before grilling.
Mix some up in a Mason jar and leave it at the ready in your pantry. You'll be glad you did.
People often ask me how to cook meat properly on the grill and the most important advice I have is to get a digital meat thermometer. If you don't have one, get one now.
It is the one and only way to get meat right. I have never understood how feeling the fleshy part of your palm can tell you if your meat is ready. Who does that?
The digital thermometer works every time except maybe for thin cuts of meat and then you're on your own.
For pork tenderloin in particular I employ the "7-6-5" method I learned from Fine Cooking. Heat grill to high heat.
Put tenderloin on for 7 minutes with lid shut, then flip and continue cooking for 6 minutes at high heat.
Finally, turn the grill off and leave that baby on the grill with the lid shut for 5 minutes.
Get out the essential meat thermometer and check for an internal temperature of 150°. This way you get a nice sear on the outside and fully cooked juicy pork on the inside.
Craving More Pork Tenderloin? Try these...
Something about summer makes me want to pair grilled pork with stone fruits. Feel free to substitute plums, mangoes or nectarines in the salsa.
Serve this with Eat Your Greens Quinoa Salad or a Grilled Tomato Salad With Basil and Feta.
And of course, don't forget your Mint Limeade Mojito in Seconds.
Pork Tenderloin With Peaches
Ingredients
- 2 lb of pork tenderloin
- 2 tablespoon brown sugar
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon cumin
- ¼ teaspoon cinnamon
- 1 teaspoon paprika
- ½ tablespoon kosher salt
- olive oil
- 2 peaches diced
- 1 tablespoon honey
- 6-10 mint leaves chopped or torn
Instructions
- Preheat grill to high.
- Mix all spices together in a small bowl.
- Rinse pork tenderloin and pat dry with paper towels.
- Lay tenderloin on a cookie sheet and drizzle with olive oil.
- Reserve a tablespoon of spice mixture. Sprinkle pork evenly with remaining spice mixture and pat down to adhere.
- Place pork on grill for 7 minutes with lid closed. Turn over and cook for another 6 minutes on high with lid closed. Turn down a bit if your spices are burning. Then turn off grill and leave pork on with lid shut for 5 minutes. Check internal temperature for 150°.
- Prepare salsa. Place diced peaches, 1 tablespoon of reserved spice mix, honey and mint in a bowl and toss gently. Serve alongside your pork.
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
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