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Recipe

Pork Tenderloin with Tequila-Hot Pepper Glaze & Grilled Peaches

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Scott Phillips

Servings: 4-6

No time for a lengthy marinade or a complicated spice rub? In this dish, a few zesty ingredients come together for a punched up glaze, making a favorite cool weather roast into one of summer’s most flavorful, quick grilled dinners. 

Ingredients

  • 3 Tbs. hot pepper jelly
  • 2 Tbs. silver or gold tequila
  • 2 Tbs. orange or pineapple juice
  • 1 tsp. finely grated orange zest
  • 2 pork tenderloins (1 to 1-1/4 lb. each), trimmed of excess fat and silverskin  and patted dry
  • Kosher salt and freshly ground black pepper
  • 2 to 3 medium-size firm-ripe peaches or nectarines, sliced in half, pits removed
  • 2 Tbs. extra-virgin olive oil

Nutritional Information

      Nutritional Sample Size based on six servings
      Calories (kcal) : 294
      Fat Calories (kcal): 103
      Fat (g): 11
      Saturated Fat (g): 3
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 100
      Sodium (mg): 350
      Carbohydrates (g): 11
      Fiber (g): 1
      Protein (g): 33

Preparation

  • Prepare a medium-hot grill fire. In a small bowl, whisk the jelly, tequila, orange or pineapple juice, and orange zest. Generously season the pork with salt and pepper. Coat the pork and the peaches with a thin film of the olive oil.
  • If using charcoal, bank the coals so that one side of the grill is cooler. Grill the pork over the hotter side of the grill, turning it until all sides develop grill marks, about 2-1/2 min. per side. Move the pork to the cooler side of the grill (on a gas grill, lower the heat to medium or medium low) and brush the pork all over with the glaze. Cover the grill or set a disposable aluminum pan over the pork. Grill for 5 min. and then turn once and brush again with the glaze. Cover and continue grilling until the pork’s internal temperature reaches 145­­°F, about another 5 min. Brush the pork with the glaze again, transfer it to a clean cutting board, and cover it loosely with foil to rest for about 5 min.
  • Meanwhile, grill the peaches, cut side down, over the hotter part of the grill (on a gas grill, raise the heat to medium high) until grill marks appear, 3 to 4 min. Turn the peaches over and brush with the glaze. Continue grilling until warmed through, about another 3 to 4 min.
  • Carve the pork into 1- to 2-inch slices and arrange on a platter with the peaches. Sprinkle lightly with salt, drizzle with any leftover glaze and juices from the pork, and serve.

Serve with a Southwestern Rice Pilaf.

Reviews

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Reviews

  • lucyg22 | 06/26/2011

    I subbed rum for the tequila since that's what I had on hand. Like another reviewer, we were disappointed that the glaze is not spicy. The glaze as I made it did not have a ton of flavor. But the peaches were great with the pork, and the glazed fruit plus its juice made a nice sauce. The detailed cooking instructions were perfect for this very lean cut that turns dry if it spends a minute too long on the grill. Ours turned out juicy and delicious.

  • mgssts63 | 06/22/2011

    EASY recipe that is uniquely flavorful. Not hot or spicy, however, as it declares in the name, but well worth-while. We'd make it again as our group of four "cooks" found it to be another go-to recipe -- especially for a weeknight!!

  • RGee | 05/19/2010

    If you don't have pepper jelly, just use some honey and a chopped pepper that you have left from your last "hot" dish!

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