Imagine a dish that perfectly captures the essence of summer: tender, juicy pork with a caramelized exterior, paired with sweet, smoky grilled peaches and a tangy balsamic glaze. This Grilled Balsamic Peach Pork Tenderloin isn't just a meal—it's a culinary experience that transforms an ordinary dinner into an extraordinary feast. Whether you're hosting a backyard barbecue or looking to impress your family with restaurant-quality cooking, this recipe promises to elevate your grilling game and create memories around the table.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb pork tenderloin
- 2 ripe peaches, sliced
- 1/2 cup balsamic vinegar
- 2 tbsp olive oil
- 1 tbsp brown sugar
- Salt and pepper to taste
Instructions
- Remove pork tenderloin from refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures more even cooking.
- In a small bowl, whisk together balsamic vinegar, olive oil, brown sugar, salt, and pepper to create the marinade.
- Pat the pork tenderloin dry with paper towels to remove excess moisture, which helps achieve a better sear.
- Generously season the pork tenderloin with salt and pepper on all sides, ensuring even coverage.
- Preheat the grill to medium-high heat (around 400-425°F), preparing one side for direct heat and one side for indirect cooking.
- Brush the pork tenderloin with half of the balsamic mixture, reserving the remaining marinade for basting and serving.
- Place the tenderloin on the direct heat side of the grill and sear for 2-3 minutes on each side to develop a rich, caramelized exterior.
- Move the pork to the indirect heat side of the grill and continue cooking, turning occasionally and basting with marinade.
- Grill the sliced peaches for 1-2 minutes per side until they have light grill marks and are slightly softened.
- Cook the pork until it reaches an internal temperature of 145°F, approximately 15-20 minutes total.
- Remove the pork from the grill and let it rest for 5-7 minutes, which allows the juices to redistribute and ensures a moist result.
- Slice the tenderloin against the grain and arrange on a platter with grilled peaches.
- Drizzle the remaining balsamic marinade over the pork and peaches before serving.
Tips
- Temperature is key: Always let your pork tenderloin rest at room temperature for 30 minutes before grilling to ensure even cooking.
- Pat it dry: Use paper towels to remove excess moisture from the meat, which helps achieve that gorgeous, crispy sear.
- Two-zone grilling magic: Create direct and indirect heat zones on your grill for perfect caramelization and controlled cooking.
- Don't overcook: Use a meat thermometer and aim for 145°F internal temperature for juicy, tender pork.
- Resting matters: Allow the meat to rest 5-7 minutes after grilling to let the juices redistribute, ensuring maximum flavor and tenderness.
- Basting is beautiful: Regularly brush with the balsamic marinade to develop rich, complex flavors and keep the meat moist.
- Peach perfection: Grill peaches briefly to enhance their natural sweetness and add a beautiful smoky note to the dish.
Nutrition Facts
Calories: 225kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 28mg
