Grilled Pork Tenderloin with Macerated Peaches

The juiciest grilled pork tenderloin you’ll ever have! Topped with macerated peaches and fresh mint, and on your table in under 30 minutes!

Grilling season is in full swing, and I want to spend all day outside! I’m on a mission to create tons of new recipes for the grill, just so I can soak up all the vitamin D while making dinner!

Pork tenderloin is a deliciously lean protein that’s so easy to make on the grill. It’s simple and flavorful, and so quick to make! Grilled pork tenderloin adds the perfect amount of smoky flavor, while still staying juicy!

I’ve seen lots of pork tenderloin recipes with apples for winter, so I wanted to put a summery twist on that classic. Peaches are my favorite summertime fruit, and this flavor combo was so delicious! Throw in some fresh mint and you have yourself a healthy summertime dinner in under 30 minutes!

How do you grill pork tenderloin?

Follow my simple step-by-step instructions below to see how to easy it is to grill pork tenderloin!

Let the pork come to room temperature

Rule of thumb when cooking pork and steak: let it come to room temperature before cooking. Take it out of the fridge about 30 minutes before. Cooking cold pork or steak can result in a well-cooked outside and an undercooked center. It’s best to let meats sit at room temp for about 30 minutes before throwing it on the grill for more even cooking. 

There are lots of pork options out there that are pre-marinated, but you can create your own marinade with just a couple of ingredients! For this recipe, I’m actually using This Little Goat Went to Korea sauce as a marinade. I put it in a ziplock bag overnight before grilling.

Here are some other marinade and seasoning options:

• A simple mix of salt and pepper
• Paprika, fresh garlic, olive oil and salt
• Brown sugar, paprika, salt and black pepper

Preheat and prepare the grill

Turn the gas grill on to medium heat, or 400° F, and let heat for about 10 minutes.

Clean the grill with a grill brush. This helps prevent the meat from sticking

Place pork on the grill

Place the seasoned or marinated pork on the grill. Close the lid and let it cook for 5 minutes. Rotate and cook for 5 minutes on each side or until the internal temperature reaches 140. I use an instant-read digital meat thermometer to read the temperature of the grilled pork tenderloin.

Remove from the grill and let rest

Whether it is a pork tenderloin or a large beef roast, it’s always important to let the meat rest after grilling. The reason why we do this is that resting allows the meat fibers—which contract when hot—to relax and reabsorb juices they’ve squeezed out. If cut too early, the grilled pork tenderloin will release these juices onto your cutting board and you’ll be left with a dry cut of meat.

How long does it take to grill pork tenderloin?

A pork tenderloin that’s roughly 3-inches thick takes about 16 minutes to cook on the grill over medium heat. Rotate and grill each side for about 5 minutes each to evenly sear. Pork is best-served medium rare, with a little bit of pink. If you like your pork cooked through a little more, here’s a temperature guide

• Medium Rare: 145-150° F
• Medium: 150-155° F
• Medium Well: 155-160° F
• Well-done: 160° F

How do I make the macerated peaches?

While the meat is resting, slice the peaches and remove the pit. Place right on the grill and let cook for 3 minutes, flip and continue to cook for another 2 minutes. Remove from the grill.

Roughly chop them and add a handful of chopped mint, and a tablespoon of sugar. Toss and let this sit for 5 minutes while the peaches macerate or soften and release its juices. This creates a beautiful sauce for the grilled pork tenderloin.

Once the meat has rested, slice and spoon the peaches over top.

Still hungry? Pair this grilled pork tenderloin with some air-fried red potatoes with truffle aioli!

Print

Want to pin this for later? Click on the image below!