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Grilled Pork Tenderloin and Peaches

Pork tenderloin is a favorite for grilling in our house, made even better by the grilled peaches and brown sugar mustard glaze. Try it, and I promise it will quickly become a favorite in your home as well!
Prep Time5 mins
Cook Time15 mins
resting time8 mins
Course: Main Course
Cuisine: American
Keyword: grill, grilled meats, grilled peaches, grilled pork tenderloin, grilling ideas,, peach recipes, pork, pork and peaches, pork recipes, pork tenderloin, pork tenderloin recipes
Servings: 10 servings
Author: Amy- A Red Spatula


  • 2 pork tenderloins
  • 1 1/2 tablespoons kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground red pepper (cayenne) optional. We like it a little spicy, so if you don't, leave the cayenne out.
  • 1/2 cup yellow mustard we also like to use stone ground if you prefer.
  • 1/2 cup dark brown sugar light brown works just as well.
  • 3-6 peaches, cut in half.
  • 1 tablespoon olive oil


  • Start by bringing pork tenderloins to room temp. I like to do this for any meat I'm grilling. It makes for a more consistent grill. If you choose, you can cut the fat off the tenderloin. I prefer not to, I just cut it off when I'm eating it.
    Heat grill to about 500 degrees.
    Combine salt, pepper, ground red pepper, and garlic powder in small bowl. Sprinkle over meat and pat the spices into it. If it seems like to much spices for you, don't add all of it, we like things a little salty in our house!
    Oil the grill grates and place the 2 tenderloins on heated grill. You will want to grill 3-5 minutes per side on the tenderloin, I create 3 sides to grill.
    While it's grilling, prep the brown sugar and honey. Mix them together. Next brush peaches with the olive oil.
    Once you are on the last side of grilling the tenderloin, brush both with the brown sugar and mustard mix. Continue to grill the last few minutes. It doesn't need to grill for very long.
    Remove the pork from the grill and set aside to rest.
    While it is resting, add the peaches to grill. I only grill on one side, but you can grill on both if you like.
    Grill it only until you get marks on it, not until it is mushy.
    When they finish up, the tenderloin will be ready to slice. I like to slice mine about 1/2 inch.
    Now, sit back and enjoy. You definitely deserve it! Plus, the smell is going to be way to much to resist!