Pork Tenderloin with Peach-Mustard Sauce

Ingredients for Pork Tenderloin with Peach-Mustard Sauce

• 2 large ripe peaches, peeled, cut into small pieces

• 60ml ketchup

• 3 tablespoons Dijon mustard

• 1 teaspoon light brown sugar

• 1/2 teaspoons freshly ground black pepper

• 1/2 teaspoons (or more) kosher salt

• 2 pork tenderloins (about 450g each)

• 4 teaspoons kosher salt

• 1 teaspoon freshly cracked black pepper

• Vegetable oil (for grill)

• 120ml peach preserves, warmed

Purée peaches, ketchup, mustard, brown sugar, pepper, and 1/2 teaspoons salt in a blender until mixture is smooth and creamy. Taste sauce and season with more salt if needed.

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 54°C, 10–12 minutes. Transfer to a cutting board and let rest 10 minutes. Slice 1/2" thick.

Serve sliced pork with Peach-Mustard Sauce alongside.

Sauce can be made 1 day ahead. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.