This mouthwatering Peach Glazed Pork Tenderloin recipe combines the heartiness of pork with the sweet tanginess of fresh peaches. Juicy, tender pork tenderloins coated in a luscious peach glaze – it's a match made in culinary heaven. Get ready to impress your family and friends with this easy-to-make delicious delight!
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The second peach season hits this recipe is at the top of my menu. While it is loaded with flavor, peaches are definitely the star of this dish.
I like to serve this pork over some simple white or brown rice to soak up all the flavor from the glaze, and with a side of sauteed green beans to really get the most of the season!
Ingredients and Substitutions
This pork tenderloin recipe uses simple, seasonal ingredients but it is versatile enough that you can make it almost year round swapping out the peaches with other fruit.
- Pork Tenderloin - Pork tenderloin are in my opinion the best cut of pork. They are tender, flavorful, and very forgiving. If you don't eat pork or prefer to substitute you can use chicken breast or thighs instead.
- Brown Sugar adds the perfect touch of sweetness, but you can omit it especially if your peaches are very ripe. You can also swap it for honey or brown sugar substitute.
- Fresh Peaches can be swapped with necarines, plums, apricots, or even apples if desired.
See the recipe card for quantities and other ingredients
Before you get started set your oven to preheat. Then, heat oil in an oven safe skillet such as cast iron, over high heat. Pat the pork tenderloins dry and then season them liberally with salt and pepper. If you don't have an oven safe skillet, just have a baking dish ready (7x11 would be perfect, but 9x13 would also work)
Tip: If you don't have an oven-safe skillet, simply transfer the pork and peach sauce to a greased baking dish for roasting. A 7x11" pan or a 9x13" pan would both work well.
Once the oil is piping hot, add the pork and sear it on all sides until crispy and golden. (about 3 minutes per side)
Remove the pork from the pan and reduce the heat to medium-low. Then, add the rosemary and onion and cook just until the onions begin to soften.
Next, add the vinegar, brown sugar, mustard, and peaches to the skillet. Cook them until the peaches begin to soften and release thei juices.
Return the pork to the skillet with the peaches and bake in the preheated oven for 10 minutes or until the pork reaches a minimum internal temperature of 145 degrees.
Allow the pork to rest for 10 minutes before slicing the pork and and serving it coated in the peach glaze.
Store leftover pork tenderloin and glaze in the fridge for up to 5 days or in the freezer for up to 6 months. Reheat in the microwave or oven until heated through.
While fresh peaches are ideal for this recipe, you can use frozen peaches if they are not in season. Just make sure to thaw and drain them before dicing and adding them to the skillet. I do not recommend using canned peaches.
The best way to ensure perfectly cooked pork is to use a meat thermometer. Once the internal temperature reaches 145℉, you're good to go! Remember to let it rest before slicing for the juiciest results.
Peach Glazed Pork Tenderloin
- Preheat the oven to 375℉. Heat the oil in a large heavy bottomed, oven safe skillet over high heat. Season the pork tenderloin with salt and pepper1 ½ tablespoon Avocado Oil, 2 ½ lb Pork Tenderloins, 1 teaspoon Salt, ½ teaspoon Pepper
- Add the pork tenderloin to the skillet and cook for 3-4 minutes on all sides. Remove the pork from the pan and set it aside. Reduce the heat to medium-low.
- Add the onion and rosemary. Cook for 1 minute or until lightly golden, scraping up the bits from the bottom of the skillet as you stir.¼ cup Yellow Onion, 1 teaspoon Fresh Rosemary
- Add the brown sugar, vinegar, mustard, and the chopped peaches to the skillet. Stir to combine, then remove from the heat.⅓ cup Brown Sugar, 2 tablespoon Apple Cider Vinegar, 1 tablespoon Dijon Mustard, 3 Large Peaches
- Return the pork tenderloin to the pan then bake it in the preheated oven for 10 minutes or until the pork reaches an internal temperature of 145℉
- Let the pork rest for 5-10 minutes before slicing and serving topped with the peach glaze from the skillet.
Be sure to read the entire post for tips, tricks, and help troubleshooting.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.