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Grilled Pork Tenderloin with Peach-Mustard Sauce

Grilled Pork Tenderloin with Peach-Mustard Sauce


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Ingredients

  • 2 pork tenderloins (about 1 lb. each)
  • 1 tsp. freshly cracked black pepper
  • Vegetable oil (for grill)
  • ½ cup peach preserves, warmed

Recipe Preparation

  • Sprinkle pork with salt and pepper and rub all over. Let sit at room temperature 1 hour. Meanwhile, prepare a grill for medium heat and brush grate with oil.

  • Brush pork with some preserves. Grill, turning every 4 minutes or so and brushing with any remaining preserves, until charred on all sides and an instant-read thermometer inserted into the thickest part registers 130°, 10–12 minutes. Transfer to a cutting board and let rest 10 minutes. Slice ½" thick.

Recipe by Bryan Furman, B's Cracklin' BBQ, Savannah, GAReviews SectionReally good and easy recipe! I agree with the comment below about the temperature, I cooked it until 145 and it was still perfectly juicy. We didn't have any peach preserves on hand so I threw a couple of peaches in a pot with some brown sugar and cooked it down to a preserve-like consistency and it worked perfectly on the meat. Will definitely make this again. Asparagus is good with the mustard peach sauce, too.Umm, 130° for an internal temp on pork is 15° lower than the latest amendment lowering the safe temp for pork (now down to 145°) so I’m not sure what y’all are cooking, but I don’t think it should be pork loin at that temp!Nevertheless, I made this recipe last night and cooked to a safe temp on the grill and it was still juicy and tasty, tho I used orange and elderflower marmalade since that’s what I had on hand and it was great. Also subbed mango for peaches for the sauce, delicious!The 3 star review is for the safe temp error - y’all ought to know better!timespaceonePittsburgh07/30/19Simple and easy to make. It is very delicious. I made mine with a potatoes and onions foil packet cooked on the grill.bergstrom.jeffreyRichmond Hill, GA05/28/18Here we go again with another fantastic Bon Appetit recipe. I was sitting in the house on a Sunday bored with all of my weekly dinner ideas. I opened up my new Bon Appetit like usual and found no less that 5 new recipes. Tried this one immediately and wasn't let down. Juicy, flavorful and that was just cooked in the over, I'm dying to try this on the grill.AnonymousSanta Monica05/27/18

Summer BBQ – Peaches, Broccoli and Pork Tenderloin Tips

Pork, peaches and broccoli is a killer combination and I’ve got a wicked sauce to go with it. This recipe takes a little time but is perfect if you want to enjoy the nice weather with a cold beer by the grill. I always prefer charcoal or real wood fires to gas as the flavour you get from the smoke is second to none.

I’ve used pork tenderloin “tips” from my butcher which were a little bit cheaper and just as tender. Pork tenderloin is great because it’s already super tender, cooks quick and great for a BBQ. The secret here is to not overcook it because it does not contain much fat and can very quickly overcook. For me, medium well is perfect for pork and that’s about 145F/63C if you want to play it safe and use a thermometer. For those that still overcook pork to 160F/71C – please stop! The difference in juiciness is huge.

Normally in a fancy restaurant we would always “pass” the sauce through a fine sieve to remove the skins. The purpose of this is to keep the sauce smooth and less bitter by removing the skin. This part I do not agree with because I think we should eat the whole fruit, skin and all. The skin has flavour, fibre and a lot of nutrition and why should we throw this away? Eat the whole fruit and waste less.


Easy Peach Mustard

I’ve mentioned before that my husband is a huge peach fan. It isn’t exactly peach season just yet, but frozen peaches make it so we can enjoy them all throughout the year. Luckily, peach season is nearly here (June to September)!

I was contacted about a new cookbook I knew I needed to have in my collection: Just Peachy by Belinda Smith-Sullivan. This cookbook contains 70 peach-inspired recipes allowing home cooks to enjoy warm, summery peaches all year long!

Recipes range from breads, breakfasts, appetizers, entrees and desserts to sauces, preserves, condiments and drinks, plus facts about peaches, information on growing and growers, festivals, a list of all peach varietals and how to use them, and the history of peaches. Did you know that peaches, known as “the fruit of calmness,” are said to reduce anxiety?

I love to use peaches in both savory and sweet recipes and am always interested in incorporating peaches into more dishes. There are a ton of recipes that caught my eye in this cookbook but I decided to make a super simple and versatile recipe in the book: Easy Peach Mustard.

Peach Mustard can be used as an addition to a cheese plate, a dip for pretzels, a spread on sandwiches, or as a sauce on meat. (In fact, I used some of the Peach Mustard to make another recipe in the cookbook – Herb-Crusted Peach Mustard Pork Tenderloin – YUM)

This recipe comes together really quickly, and can be stored in your fridge for up to two months (or, if canned, 12 months).

recipe from Just Peachy by Belinda Smith-Sullivan

Ingredients: (makes about 1 pint)

  • 2 very ripe peaches, peeled and chopped
  • 1 tablespoon honey
  • 1 tablespoon white wine vinegar
  • 1/2 cup Dijon mustard
  • 1/2 cup whole grain mustard
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground cardamom

Add the peeled peaches to your blender and puree until smooth.

Add in your honey, vinegar, Dijon mustard, whole grain mustard, black pepper, and cardamom.

Pulse to thoroughly combine.

Pour into a clean, dry pint jar. Refrigerate until ready to use. A covered container of this mustard kept in the refrigerator will last up to 2 months.

Super simple, right? I love a nice and spicy mustard, but there is also something really amazing about the bit of sweetness in this from the peaches and honey.

It was the perfect accompaniment to the pork tenderloin, but could also be used as a sauce on chicken, burgers, or grilled vegetables.

If you’re a fan of peaches, this cookbook is filled with yummy ideas to add a bit more of your favorite fruit into your meals! Here are just a few of the other recipes found within its pages:


Peach and Mustard Glazed Pork Chops

My dear husband, the DJ, loves him some pork chops. So do I. But I’m kind of particular about pork chops. Most boneless pork loin chops in the supermarket are so lean that you have to cook them like steak (medium), and pink pork just kinda skeeves me out. So to retain the juiciness I love about pork while still being to cook them all the way through, I always use bone-in pork chops. The bone helps the chop stay juicy and gives them an incredible meaty flavor that you just don’t get from boneless pork.

My peach and mustard glazed pork chops start off with a dry rub of salt, pepper, garlic powder and smoked paprika, then sear the seasoned pork chops, then finish them in the oven with a sweet and tangy peach preserve and country Dijon glaze. The searing/oven roasting method helps seal in the moisture for the perfect, juicy pork chops. You can also substitute the peach preserves for apricot or even pineapple jam.

1 tablespoon olive oil
4 bone-in pork chops, 1/2″ thick
2 teaspoons salt
1 teaspoon black pepper
2 teaspoon garlic powder
2 teaspoons smoked (or regular) paprika
1/2 cup peach preserves
1/4 cup country-style, whole grain Dijon mustard
2 teaspoons Worcestershire sauce
a few dashes of Tobasco hot sauce (optional)

Preheat you oven to 400 degrees F.

In a small bowl, mix the preserves, mustard, Worcestershire sauce and hot sauce. Set the glaze aside.

In a separate bowl, combine the dry spice rub (salt, pepper, garlic powder and paprika). Season each pork chop generously on both sides and rub the mixture into the meat.

Heat a cast iron skillet on medium high heat. Add the olive oil and the seasoned pork chops.

Sear on each side for 2 minutes to get a nice crust.

Once the pork chops are seared, pour the glaze over the pork chops and stick the pan into the oven. Roast until the pork chops are cooked through and register 140°F to 145°F in the thickest part of the meat with an instant-read thermometer, about 4-8 minutes. Let the pork chops rest for 5 minutes before serving, then spoon some of the glaze from the pan over the top.


Time and Temperature

The time and temperature guide below is the product of years of extensive testing, and will take the guesswork out of cooking sous vide. Simply select a temperature based on your desired doneness, then determine the length of the cook based on the thickness of the protein.

Pork Tenderloin Sous Vide Temperature

DonenessRangeOur Favorite
Medium Rare134 – 140F / 56.5 – 60C140F / 60C
Medium141 – 150F / 60.5C – 65.5C145F / 62.5C
Medium Well151 – 158F / 66 – 70C154F / 67.5C

Sous Vide Pork Tenderloin Cooking Time

ThicknessRangeOur Favorite
1 inch to 2 inches1 1/2 to 3 hours2 hours
2 inches or more2 to 4 hours3 hours

Our personal favorite is cooking pork tenderloin at 60C/140F for 2 hours. Cooking the meat for this duration breaks down the connective tissue (collagen), which results in extremely tender, juicy tenderloin. Also, cooking at a temperature of 140F ensures that the pork is a beautiful medium rare with great texture.

Just make sure you have a reliable sous vide that accurately regulates the temperature of the bath or your results may vary (check out the Anova or Joule).

Although this combination of time and temperature is our favorite, we recommend you explore different combinations to find your personal favorite. Our cooking guide can always help you find your perfect time and temperature.


Sauce

Heat grill to 400° degrees.

Drizzle pork tenderloin with olive oil. Generously sprinkle with Back of the Yards spice mix.

Place pork tenderloin on grill until an internal temperature of 145° is reached.

Place cooked pork tenderloin on serving platter. Allow to rest at least 5 minutes prior to slicing.

In small microwave-safe bowl microwave peach marmalade for 30 seconds. Remove from microwave and stir. Add in balsamic vinegar, stir.

Spoon sauce over sliced pork tenderloin.

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Grilled Pork Tenderloin with Peach-Mustard Sauce - Recipes

Make this the summer you master your grill! Learn the ins and outs of manipulating temperatures, marinating meats and vegetable grilling. Come out and enjoy our garden oasis as we make and share this meal together. With a few tricks of the trade your own back yard will be the hottest ticket on the block.

What's on the Menu?

  • Rosemary Shrimp Kabobs
  • Smoked Potatoes and Cipolline Onions with Caraway Butter
  • Grilled Pork Tenderloin with Peach-Mustard Sauce
  • Grilled Leafy Greens with Spicy Garlic Oil
  • Glazed Blueberry-Blackberry Turnovers

What to Expect?

The class begins with some prep work followed by our chef leading the group through the recipes while leaving a little room for some laughs and socializing along the way.

What skills will be Covered?

Smoking skills, making a savory dough, filling pasty, making 2 types of sauces, working with vegetables, working with herbs.

When will we Eat?

It takes time to make a great meal and in general it will take 2 to 2.5 hours for the food to be served.

Can we bring something to Drink?

Absolutely, our classes are BYOB!

*Please remember the more you drink, the less you'll learn.

What's your cancellation Policy?

Cancellations must be made by calling us at 773-293-3190. Those who provide cancellation for a class one week (seven days) in advance will receive a full refund or store credit to apply the class cost to a future class. No refund or store credit can be given less than seven days in advance.

Cancellations must be made by phone by calling 773-293-3190. Those who provide cancellation for a class one week (seven days) in advance will receive a full refund or store credit to apply the class cost to a future class. No refund or store credit can be given less than seven days in advance. Our classes are BYOB - no corkage fee!


Grilled Pork Tenderloin with Peach-Mustard Sauce - Recipes

I know you came for the pork tenderloin with peach chutney and I will tell you that it’s a good thing you did because it’s wonderful. Before we get to that, I have to share with you about one of the birthday gifts from my husband – the one that hadn’t yet arrived. It arrived yesterday.

Now maybe I shouldn’t have been surprised but I was. In my mind I was getting one of those really fancy photography books that would make me an instant success or maybe even one of those snappy new cookbooks that everyone is talking about these days. But no, that’s not what I got at all.

In an Amazon envelope yesterday afternoon, I received Saturday Night at Moody’s Diner and Other Stories by Tim Sample. I looked at the book, turned it over, read the back and thought, “He’s nuts!”

He wasn’t nuts, he was trying to give me something he thought I would really enjoy and I love him for that. This book is by the author whose video I posted recently about Maine and a darned good chocolate cake. This book is all about Maine humor.

I had read only a few paragraphs before I saw the words chummy, ayuh, puckerbrush, dooryard and more. Now what I probably needed was a book about cookery or photography but John gave me something much more – a peek back to my roots. It’s not good literature and it’s written from the perspective of a real ‘down eastuh’ so there are a lot of words not spelled correctly. It doesn’t matter – he bought me something that would tickle my heart and that means the world to me.

I haven’t talked like a Mainer for more years than I can count but IF I went to Maine, within an hour I’d sound like everyone else. Maine does that to you. If you’re a native, even if you’re now ‘from away’, you’ll always speak the lingo without thinking. It’s hot here in Australia but in Maine right now, ‘It’s cold out theah, ahm tellin’ you.’

This new book reminded me of a few wicked good words that I haven’t used for what seems a lifetime. Probably a good thing, too.

Aht – those things you hang on the wall when you decorate your house.

Ayuhpawt – where the planes land and take off

Backyahd – where you hang your washin’

Blinkah – outta staydahs call them turn signals but in Maine, they’re blinkahs.

Buhdado – a starchy vegetable

Foddy – the number after thirty-nine

Goo-ud – with the accent on the second syllable, good.

Leaf Peepahs – tourists who come to see the fall foliage

Smidgen – wicked small portion

Spider – cast iron frying pan

Sundy – the day after Saturday

I promised I wouldn’t do another Maine post but really, how could I resist after reading my new book?

To thank John for this lovely gift, I made the most wonderful pork tenderloin with peach chutney. It didn’t take long and everyone’s plate was so clean, not enough for a little dog’s dinner.


Ingredient Substitutions:

If you wanted to switch up the flavors in this sauce or you needed to substitute some of the ingredients, I thought I’d give you a few ideas to make this your own. You can easily swap the whiskey for bourbon, or if you wanted to skip the alcohol all together I recommend using apple juice. If you’re not into (or can’t find) peach preserves, this sauce works great with apricot jam, apple jelly, or even orange marmalade. Each of those will add different flavors to the barbecue sauce, but should have the right consistency and sweetness to make delicious sauce!

Not sure if you know this, but I am actually quite the homemade sauce connoisseur. I’ve got a handful of other sauce recipes in addition to this whiskey peach barbecue sauce recipe on my site, so if you feel like browsing around just click on the images below to check them out!


Rosemary Honey Mustard Pork Tenderloin

Whenever we go on a walk around our neighborhood, we make fun of this really tacky looking car. It is a Mini Cooper that has those huge fake eyelashes on the headlights. We try to imagine what type of person drives this car. Is it a girl in her 20’s who is reallllly into makeup, so she wants it to look like her car is wearing makeup? Is it a super fabulous gay man who I need to be best friends with right away?

This car is parked in the same spot on the street at any given time of day. I swear it has never moved! It’s there in the middle of the day, and late at night. Which made me think this is a rich, spoiled girl who has no responsibilities. We have yet to spot the owner of this car.

Until Shawn did and called me right away and left me the funniest voicemail I have ever received!

Here is the exact transcript of the voicemail:

“Hey, it’s me. You know that Mini Cooper that is parked on the street that never moves? It’s always parked there and it’s really annoying because it has the eyelashes? The obnoxious eyelashes on the headlights? JUST SPOTTED IT. Driving down the road. With the DRIVER driving it. She’s a 60 year old lady who looks like she works at the DMV. Had to call you. Anyway, call me back. We’ve gotta talk this over.”

After hearing that voicemail at work, I was cracking up! I am never deleting that voicemail. So Shawn. He sounded like he had just seen a unicorn. Finally, the identity of the driver is solved.

Another thing that is as rare as spotting a unicorn is me cooking a meat for dinner that isn’t chicken or fish. If you take a look thru my recipe archives, you’ll see a lot of chicken recipes, and a lot of fish recipes.

In an attempt to mix up our meal proteins more, I’ve started cooking pork. For the first time ever, I cooked a pork tenderloin for dinner a couple of weeks ago. So delicious! Like glazed ham, pork tenderloin is all about the glaze crust. I created this rosemary honey mustard glaze that tastes delicious on the pork. After searing it in the pan to get a nice golden crust, I smother the pork tenderloin in the rosemary honey mustard sauce and finish it by roasting in the oven. It comes out perfectly cooked with a flavorful crust on the outside.

To keep it extra moist, I make a quick pan sauce with white wine and the rosemary honey mustard glaze, with a splash of apple cider vinegar for tang. And of course you must serve this rosemary honey mustard pork tenderloin with my rosemary roasted sweet potatoes! It is a match made in flavor heaven.