Pork Tenderloin , Peach , Sage , Dijon Mustard
Best for: A Sunday supper or a small backyard dinner.
Peach butter gives this pork a mellow fruit glaze with just enough cider vinegar to keep it lively. Crisp sage leaves add a savory finish that feels right at home beside grilled vegetables.
Grill: Two-zone, 400–425°F. Equipment: Tongs, small skillet, brush, instant-read thermometer.
Ingredients
Rest: 5 minutes. Total: 45 minutes.
- 1½ pounds pork tenderloin, silver skin removed
- 1 tablespoon olive oil
- ¾ teaspoon fine sea salt
- ½ teaspoon black pepper
- ⅓ cup peach butter (smooth peach fruit spread)
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 2 tablespoons unsalted butter
- 12 fresh sage leaves, completely dry
Directions
Preheat the grill with direct and indirect zones. Pat the tenderloin dry and coat with olive oil, salt, and pepper.
Mix the peach butter, vinegar, and mustard. Divide between two bowls: one for brushing and one kept clean for serving.
Melt the butter in a small skillet over medium heat. Fry sage leaves for 20–40 seconds until crisp, then transfer them to a plate. Set the skillet aside.
Sear pork over direct heat for 6–8 minutes total, turning to brown each side.
Move to indirect heat and close the lid. Cook approximately 10–15 minutes more, brushing with the grilling portion of glaze during the final 5 minutes, until the center reaches 145°F. Discard leftover brushing glaze.
Rest for 5 minutes, then slice. Spoon on the clean reserved glaze and the sage butter; scatter crisp sage over the top.
Grilling tip: Sweet glazes scorch quickly. Let the pork brown first and brush on the peach mixture near the end.
