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Peach Glazed Pork Tenderloin | Roots & Boots

Peach Glazed Pork Tenderloin

  • Author: Kathleen | Roots & Boots


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.


  • 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


  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.


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

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