Peach Glazed Pork Tenderloin

Peach Glazed Pork Tenderloin | Roots & Boots

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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.

Peach Glazed Pork Tenderloin | Roots & Boots
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You will need…

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 reminds me that I need to share that recipe here on the blog during peach season this year!

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.  

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Peach Glazed Pork Tenderloin | Roots & Boots
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Peach Glazed Pork Tenderloin

  • Author: Kathleen | Roots & Boots

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.


Ingredients

Scale
  • 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

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.

Notes

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

Peach Glazed Pork Tenderloin | Roots & Boots
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Kathleen Henderson

Let's get real! I’m Kathleen Henderson, your Natural Living Mentor. I’m on a mission to help families see the joy in real food, while finding natural remedies and creating a nontoxic home. Learn more about my story >>

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