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Grilled Pork Tenderloin with Peach-Mustard Sauce

4.6

(5)

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Photo by Peden + Munk, food styling by Sue Li, prop styling by Rebecca Bartoshesky

The key with any tenderloin recipe is making sure the meat is not overcooked, which is when it gets dry. Find the peach-mustard sauce here. This recipe is from B's Cracklin' BBQ in Savannah, GA. Read more about pitmaster Bryan Furman here.

Recipe information

  • Yield

    8 servings

Ingredients

2

pork tenderloins (about 1 lb. each)

4

tsp. kosher salt

1

tsp. freshly cracked black pepper

Vegetable oil (for grill)

½

cup peach preserves, warmed

Peach-Mustard Sauce (for serving)

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    Serve sliced pork with Peach-Mustard Sauce alongside.

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Reviews (5)

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  • Really 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.

    • Chicago

    • 6/29/2020

  • 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!

    • timespaceone

    • Pittsburgh

    • 7/30/2019

  • Simple and easy to make. It is very delicious. I made mine with a potatoes and onions foil packet cooked on the grill.

    • bergstrom.jeffrey

    • Richmond Hill, GA

    • 5/28/2018

  • Here 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.

    • Anonymous

    • Santa Monica

    • 5/27/2018