Tuesday, June 17

Peach-Chile Glazed Pork Tenderloin

Grilled pork tenderloin with a sweet and spicy peach glaze


Peach-Maple-Chile Glazed Grilled Pork Tenderloin


We had a small family dinner at my parents' house for Father's Day. My brother and sister-in-law recently moved back home after living abroad for nine months, so it was great to be back together as a family and to share a meal again. My dad requested the menu with a few family favorites: cheesy scalloped potatoes, grilled corn on the cob, and a to-die-for key lime meringue pie. He also wanted a "grilled pork tenderloin with a good sauce", so I used this recipe from the Grill It! with Bobby Flay cookbook. Grilling the meat is simple, but it's the sweet and spicy peach glaze that really sets it apart. Like most recipes from the Iron Chef, the glaze is the perfect balance of sweet and tangy with a kick of heat at the end from ancho chile powder. It's a real crowd-pleaser and a nice meaty alternative to grilled beef.


Related Recipes:
- Mustard-Glazed Grilled Pork Tenderloin
- Grilled Pork Chops & Peaches
- Orange & Coriander-Rubbed Pork Tenderloin


Grilled Pork Tenderloin with Ancho Chile-Maple-Peach Glaze:
  • Heat a grill to high.
  • Meanwhile, brush 2 1/2 lbs. of pork tenderloin* with canola oil and season generously with salt and pepper. Let pork rest at room temperature while the grill heats.
  • In a small bowl, whisk together 3/4 c. peach preserves, 3 tbsp. maple syrup, 3 tbsp. orange juice, 1 tbsp. ancho chile powder** and 2 tsp. fresh thyme leaves.
  • Cook the pork on the grill for 13-15 minutes, turning to hit all four sides.
  • During the last 5-6 minutes of grilling, brush the glaze all over the pork.
  • Let pork rest for 5 minutes, then cut into 1" thick slices and drizzle some of the glaze on top. Garnish with more fresh thyme.

Serves six-eight
*I used two pork tenderloins and had the butcher remove any silver skin.
**Can substitute for regular chile powder if needed.