Pork Tenderloin in Peach Marinade

The part we like the most about this marinade is that you don't have to remove the skins. It's simple and sweet and we're pretty sure you have never tried it before. Serve with delicious grilled peach salad.

Grilled Peach and Yellow Tomato Salad

You’ll Need

  • 2 pork tenderloins (about 1½ lb each)
  • 3 fresh peaches, pitted and halved (skins on)
  • 3 Tbsp lemon juice
  • ¼ cup balsamic vinegar
  • 2 tsp honey
  • 1 clove garlic, finely minced
  • ½ tsp salt
  • Freshly ground pepper
  • 1 Tbsp fresh thyme, chopped

Prep and Cook

  • In a food processor or blender, combine peaches, lemon juice, vinegar, honey, garlic, salt and pepper and blend until pureed.
  • Add fresh thyme and transfer marinade to a shallow dish or resealable bag.
  • Let pork sit in the marinade for a minimum of two hours and up to 12 hours, turning occasionally.
  • Preheat the grill to 400 degrees.
  • Place tenderloin on the grill and cook, turning once, basting with leftover marinade, until pork is cooked to medium (or slightly pink).
  • Remove pork from the grill and tent with foil until ready to serve.
  • Slice pork on the diagonal and serve with a Grilled Peach and Yellow Tomato Salad


Leave a Comment