Grilled peach and jalapeño glazed pork tenderloin

With its irresistible sweet-heat glaze, this Grilled Peach and Jalapeño Glazed Pork Tenderloin is the only excuse you need to fire up the grill this weekend. No need to marinate the pork – just season, grill, and brush on that easy peach jalapeño glaze for a perfectly caramelized finish that’s bursting with smoky, fruity heat.

Ingredients

For the Pork:

• 1 pork tenderloin 1 to 1½ pounds
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika

For the Peach Jalapeño Glaze:

• 2 ripe peaches peeled and diced
• 1 jalapeño seeded and finely minced
• ¼ cup peach preserves
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• Pinch of salt

Instructions

1. Preheat a grill to medium-high heat (about 400°F).
2. Pat the pork tenderloin dry. Rub with olive oil, then season evenly with salt, pepper, garlic powder, and smoked paprika.
3. In a small saucepan, combine the peaches, jalapeño, peach preserves, honey, apple cider vinegar, Dijon mustard, and a pinch of salt. Cook over medium heat for 5–7 minutes, stirring occasionally, until the peaches soften and the mixture becomes syrupy. Lightly mash some of the peaches with a spoon.
4. Place the pork tenderloin on the grill. Cook for 15–20 minutes, turning every 4–5 minutes, until the internal temperature reaches about 140°F.
5. During the last 5 minutes of cooking, brush the pork generously with the peach-jalapeño glaze. Continue grilling until the internal temperature reaches 145°F.
6. Transfer the pork to a cutting board and let rest for 5–10 minutes. Slice into medallions and spoon any remaining glaze over the top before serving.