Pork tenderloin with peach-mustard sauce recipe

Ingredients for Pork tenderloin with peach-mustard sauce

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

• 60 ml ketchup

• 45 ml Dijon mustard

• 5 ml light brown sugar

• 2.5 ml freshly ground black pepper

• 2.5 ml (or more) kosher salt

• 900 g pork tenderloins (about 450 g each)

• 20 ml kosher salt

• 5 ml freshly cracked black pepper

• vegetable oil (for grilling)

• 120 ml peach preserves, warmed

How to make Pork tenderloin with peach-mustard sauce

1. Purée the peaches, ketchup, mustard, brown sugar, pepper, and ½ teaspoon of salt in a blender until the mixture is smooth and creamy. Taste the sauce and season with additional salt if necessary.

2. Sprinkle the pork with salt and pepper, rubbing it all over. Allow it to sit at room temperature for 1 hour.

3. Meanwhile, prepare the grill for medium heat and brush the grate with oil.

4. Brush the pork with some of the peach preserves. Grill the pork, turning every 4 minutes and brushing with any remaining preserves, until charred on all sides and a meat thermometer inserted into the thickest part reads 55°C, about 10–12 minutes.

5. Transfer the pork to a cutting board and let it rest for 10 minutes.

6. Slice the pork into 1.5 cm thick pieces.

7. Serve the sliced pork with the Peach-Mustard Sauce on the side.

8. Note: The sauce can be prepared up to 1 day in advance. Cover and chill until needed.

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.