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Flavorful Jalapeño Peach Glazed Grilled Pork Tenderloin with Herb Rub

jalapeño peach glazed grilled pork tenderloin - featured image
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A quick and easy grilled pork tenderloin recipe featuring a sweet and spicy jalapeño peach glaze paired with a fragrant herb rub, perfect for outdoor gatherings and busy weeknights.

Ingredients

Scale
  • 1 whole pork tenderloin (about 1 to 1.25 pounds / 450-570g), trimmed of silver skin
  • 2 ripe peaches, peeled and diced (or frozen peaches)
  • 1 medium jalapeño, seeded for mild heat or left with seeds for more kick
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh parsley, chopped
  • 3 cloves garlic, minced
  • 3 tablespoons olive oil (preferably extra virgin)
  • 2 tablespoons honey (or maple syrup as a substitute)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika
  • Salt to taste (about 1 teaspoon kosher salt)
  • Freshly cracked black pepper to taste (about ½ teaspoon)

Instructions

  1. Trim and prep the pork tenderloin by removing any silver skin with a sharp knife. Pat dry with paper towels.
  2. In a small bowl, combine chopped thyme, rosemary, parsley, minced garlic, smoked paprika, salt, and black pepper. Stir in 2 tablespoons olive oil to form a paste.
  3. Rub the herb mixture all over the pork tenderloin, pressing gently to adhere. Let it rest at room temperature for 15-20 minutes or refrigerate covered for up to 2 hours.
  4. Prepare the jalapeño peach glaze by blending diced peaches, seeded jalapeño, honey, apple cider vinegar, and 1 tablespoon olive oil in a food processor or blender until smooth but slightly textured. Adjust seasoning with salt as needed.
  5. Preheat the grill to medium-high heat (about 400°F / 200°C). Clean and oil the grates.
  6. Grill the pork tenderloin for about 15-18 minutes total, turning every 3-4 minutes. Brush the pork with the jalapeño peach glaze on each turn to build a sticky coating.
  7. Check doneness with a meat thermometer; the internal temperature should reach 145°F (63°C).
  8. Remove the pork from the grill and tent loosely with foil. Rest for 5-10 minutes.
  9. Slice the tenderloin into ½-inch thick medallions. Optionally, sprinkle extra chopped herbs on top and serve with remaining glaze.

Notes

Remove silver skin for tenderness. Let pork rest at room temperature before grilling for even cooking. Brush glaze gradually to avoid burning. Manage flare-ups by moving pork to indirect heat if needed. Rest meat after grilling to keep it juicy. Fresh or frozen peaches work best; avoid canned peaches for glaze consistency. Can roast in oven at 425°F for 20-25 minutes if no grill is available.

Nutrition

Keywords: jalapeño peach glaze, grilled pork tenderloin, herb rub, easy pork recipe, summer grilling, sweet and spicy glaze, outdoor cooking

Find it online: https://bitefuljoy.com/flavorful-jalape-n-o-peach-glazed-grilled-pork-tenderloin-recipe-easy-perfect-herb-rub/