Grilled Balsamic Peach Pork Tenderloin is a delightful blend of savory and sweet that brings a touch of summer to your table. The juicy peaches complement the tender, flavorful pork, while the balsamic glaze ties everything together with a tangy finish. Perfect for a weekend barbecue or a simple weeknight dinner, this dish is sure to impress both family and friends with its vibrant flavors and ease of preparation.
Steps
- Prepare the marinade by mixing soy sauce, balsamic vinegar, olive oil, garlic, maple syrup, orange juice, Dijon mustard, salt, and pepper. Place the pork tenderloin in a container, pour the marinade over it, cover, and refrigerate for at least 4 hours or overnight. Take the pork out of the fridge 30 minutes before grilling to reach room temperature.
- Preheat your grill to 400°F (204°C). Remove the pork from the marinade and set the marinade aside. Pour the leftover marinade into a saucepan, bring it to a simmer over medium heat, and thicken with a slurry made from cornstarch and cold water. Once thickened, remove from heat.
- Grill the pork tenderloin on all sides for about 3-4 minutes per side until it is charred and the internal temperature reaches 145°F (63°C). During the last few minutes of grilling, baste the pork with the thickened marinade. After grilling, let it rest for 10 minutes before slicing.
- While the pork is resting, brush the peach halves with olive oil and grill them for about 6-8 minutes, turning them halfway through until they are juicy and have grill marks. Let them cool, then dice the peaches, red onion, and mini red peppers. Mix them in a bowl with lime juice, olive oil, cilantro, and agave to make the salsa.
- To serve, slice the rested pork and place it on a serving dish. Top the pork with the peach salsa and garnish with fresh herbs if desired. Enjoy the dish with the extra sauce on the side.
Ingredients
- 1/4 cup soy sauce
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 2-3 cloves garlic, minced
- 1 1/2 tablespoons maple syrup
- Juice of half an orange
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- Pepper to taste
- 2-3 pounds pork tenderloin
- 2 peaches, halved and seeds removed
- 4-5 mini red peppers, diced
- Half a red onion, diced
- 1 tablespoon olive oil
- Juice of one lime
- 1 teaspoon agave
- 1 tablespoon chopped cilantro
- Salt and pepper to taste
- Fresh mint and thyme (optional)
FAQ
- How long should I marinate the pork tenderloin?
- For the best flavor and tenderness, marinate the pork tenderloin for at least 4 hours, but you can leave it overnight for even better results.
- What internal temperature should the pork tenderloin reach when grilled?
- The pork tenderloin should be grilled until it reaches an internal temperature of about 145°F for optimal juiciness and flavor.
- Can I prepare the peach salsa ahead of time?
- While it’s best to prepare the peach salsa fresh for maximum flavor, you can dice the ingredients and mix them a few hours before serving. Just add the lime juice and agave closer to serving time to maintain freshness.
- Is it necessary to use a grill for this recipe?
- While grilling adds a unique char and flavor, you can also roast the pork tenderloin in the oven if you don’t have a grill. However, grilling is recommended for the best results.
- What are the main ingredients in the marinade?
- The marinade consists of soy sauce, balsamic vinegar, olive oil, garlic, maple syrup, fresh orange juice, Dijon mustard, salt, and pepper, creating a flavorful and umami-rich sauce.
Tips
- Marinate Thoroughly: For optimal flavor and tenderness, marinate the pork tenderloin for at least 4 hours or even overnight. This allows the citrus soy marinade to deeply infuse the meat, enhancing its taste.
- Preheat the Grill: Ensure your grill is preheated to 400 degrees before adding the pork. This temperature helps achieve a beautiful char and grill marks while keeping the interior juicy.
- Rest Before Slicing: After grilling, let the pork rest for about 10 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, resulting in a more succulent texture.
- Grill the Peaches: Brush peaches with olive oil and grill them until they are juicy and have grill marks. This enhances their natural sweetness, complementing the savory flavors of the pork and the vibrant salsa.
Equipment
- Grill: If you don’t already have one, a quality outdoor grill is essential for preparing this dish.
- Meat Thermometer: Useful for ensuring the pork reaches the correct internal temperature of 145 degrees Fahrenheit.
- Grill Tongs: For safely turning and handling the pork tenderloin on the grill.
- Saucepan: For reducing the marinade into a glaze.
- Basting Brush: To apply the thickened marinade onto the pork while grilling.
