Filled with flavor combinations that are classic matches, pork, fresh peaches, fresh rosemary, and mustard, this super easy recipe is perfect for making on the grill in just minutes. Try this grilled pork tenderloin with peaches and rosemary recipe for a weeknight dinner or to entertain a crowd.

In this recipe, you will make both peaches as a sauce and a peach glaze for use during the grilling.

What You Need For The Recipe

Pork Tenderloin: Trim away any fat and simply season with salt and pepper before grilling.
Fresh Peaches: Look for firm-ripe peaches; you don’t need to peel, making this even easier.
Whole-Grain Mustard: Mustard and pork are the perfect combo. You could substitute Dijon mustard if you prefer.
Fresh Rosemary: Fresh is the best for this recipe, but you could substitute dried if needed.
Lemon: Using both the lemon zest/peel and juice of a fresh lemon
Brown Sugar
White Wine

Sliced pork tenderloin with a bowl of peaches.

Step-By-Step How To Guide For Grilled Pork Tenderloin with Peaches and Rosemary

Step 1: Preheat the grill. Pat the pork dry and season well with salt and black pepper.
Step 2: In a saucepan over medium-high heat, combine the sliced peaches, wine, brown sugar, water, and lemon peel. Cook for about 7 minutes until the peaches are just tender. Remove the peaches with a slotted spoon and place them in a small bowl.
Step 3: Brush a little vegetable oil or olive oil on the grill grates and grill the pork over high heat, turning occasionally to create grill marks, for about 10 minutes.
Step 4: Add mustard, salt, and pepper to the sauce. Cook for another 4-5 minutes to reduce slightly. Transfer half of the liquid to a small bowl and add chopped rosemary; this will be used to glaze the pork. Simmering the remaining liquid until you have a slightly thick syrup, about 5 minutes. Remove from the heat and add the rosemary sprigs and cooked peaches. Set aside while the pork cooks.
Step 5: Brush the grilled pork with the rosemary peach glaze, turning occasionally and brushing more glaze. Cook for 10-15 minutes more until the internal temperature of the meat registers 145° in the thickest part. Transfer to a cutting board and allow to rest for 5 minutes.
Step 6: Slice the pork and serve topped with the sauce and peaches.

Sliced pork tenderloin on a plate with peaches and rosemary

Tips For Success

Tip 1: You could easily make this in a cast iron pan if you don’t have a grill available.

Tip 2: Want a little heat with your peaches? Try adding red pepper flakes to the glaze.

Tip 3: You could easily adapt this recipe to pork chops or pork loin.

Try this delicious pork tenderloin with peaches recipe the next time you want a fresh and easy pork tenderloin recipe.

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