Pork Tenderloin with Peach Honey Mustard
My grandmother used to make a beef tenderloin stuffed with peaches and basil when we were young, so I altered that recipe and came up with my own unique version for my husband and me. It's a household favorite!
My grandmother used to make a beef tenderloin stuffed with peaches and basil when we were young, so I altered that recipe and came up with my own unique version for my husband and me. It's a household favorite!
- Carbohydrate 25.206635 g
- Cholesterol 118.72 mg
- Fat 12.95853625 g
- Fiber 2.45825623671105 g
- Protein 53.418595625 g
- Saturated Fat 4.384365 g
- Serving Size 1 1 (314g)
- Sodium 473.711125 mg
- Sugar 22.7483787632889 g
- Trans Fat 2.21712875 g
- Calories 421 calories
Step-by-step
- Place the peach, mustard and honey in a blender; cover and process until blended. Set aside.
- In a large resealable plastic bag, combine the brown sugar, salt, pepper and cayenne. Add the pork and shake to coat.
- Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 20-25 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing. Serve with peach sauce.
Many cooks ruin lean pork tenderloin by exposing the meat to direct flame, which dries out the exterior long before the center reaches a safe temperature. Controlling the heat zones and managing leftovers require precise execution.
- Set up a two-zone fire on the grill to utilize indirect heat, preventing the sugar in the rub from burning prematurely.
- Cook the pork until an instant-read thermometer inserted into the thickest part registers 145 degrees Fahrenheit, accounting for carryover cooking during the mandatory five-minute resting window.
- Fresh summer peaches yield a brighter, more vibrant sauce with a thinner consistency, whereas canned fruit packed in juice requires draining to avoid a watery glaze.
- Store sliced leftover pork in an airtight container submerged in its own juices for up to three days to prevent dehydration.
- Transform chilled leftovers on day two by chopping the meat finely and folding it into grain bowls or cold noodle salads alongside a splash of leftover peach mustard thinned with rice vinegar.
Proper temperature monitoring guarantees juicy meat on the first night. Repurposing the chilled protein maintains moisture without requiring aggressive reheating.
