Peach Glazed Pork Tenderloin

Bursting with flavor, this peach glazed pork tenderloin is simple enough for a weekday dinner yet fancy enough to serve to guests.  Best of all, the ingredients are simple, healthy, and free from refined sugars, gluten, and dairy.

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Almost any fruit jam or preserves will work for this recipe, but peach is my family’s favorite.  There’s just something about that combination of peach and pork!  

• First, you’ll get your tenderloins grilling on a hot cast iron grill pan. 
• Next, you’ll combine the peach jam with coconut aminos, vinegar, garlic, salt, and pepper to make a tasty glaze. 
• Finally, you’ll brush that delicious concoction over the tenderloins as they finish up.

And of course, I recommend sourcing local pastured pork for these peach glazed pork tenderloin.  My family is spoiled with our own homegrown pork, which still surprises and delights me almost daily!  But if you could use a few ideas for finding a local farm, I’ve got some tips for you: How to Find Local Pastured Meat.

I also love to use my own home canned peach jam for this recipe, which you can find in my Sugar-Free Canning ebook.

Whether you prepare peach glazed pork tenderloin for a simple family dinner or a special occasion with guests, I hope your crew enjoys it as much as mine does.  

Looking for more peach recipes?  Try these:

• Paleo Peach Cobbler (Freezer-Friendly)
• Homemade Peach Chips
• Home Canned Peaches Without Sugar
• Peach Vanilla Jam for Canning
• Peach Butter for Canning
• Peach Butter Muffins

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Peach Glazed Pork Tenderloin

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• Author: Kathleen | Roots & Boots

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Description

Bursting with flavor, this peach glazed pork tenderloin is simple enough for a weekday dinner yet fancy enough to serve to guests.  Best of all, the ingredients are simple, healthy, and free from refined sugars, gluten, and dairy.

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Ingredients

Scale 1x2x3x

• about 1.5 lb pork tenderloin
• 6 tablespoons peach jam or preserves (about 6 ounces)
• 1 tablespoon coconut aminos
• 1.5 teaspoons white wine vingegar
• 1 garlic clove, peeled and minced
• 1/2 teaspoon unrefined sea salt
• 1/2 teaspoon freshly ground black pepper

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Instructions

1. Heat a cast iron grill pan over medium-high heat.
2. Place tenderloin on the pan and grill about 10 minutes, turning occasionally.
3. While the tenderloin cooks, combine peach preserves, coconut aminos, vinegar, garlic, salt, and pepper in a small bowl.
4. Baste the tenderloin with this peach mixture, turning and brushing frequently, until the pork reaches 145 F.  (Insert meat thermometer.)
5. Remove tenderloin from the pan and allow to rest for a few minutes.
6. Quickly heat any remaining peach glaze in a small pan, stirring to prevent scorching.  If necessary, add more peach preserves to create a sauce for garnishing.  Note: alternatively, you can divide the sauce before basting the tenderloins to avoid any risk of contamination from the raw meat.
7. Cut pork crosswise into slices and serve with warmed peach glaze.

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Notes

Use code KEEPITREAL to get 15% off my favorite unrefined sea salt.

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