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Peach Glazed Pork Tenderloin - Sweet, Savory, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 pork tenderloins (about 1 to 1.25 pounds each), trimmed
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (or sweet paprika)
  • 2 tablespoons olive oil (divided)
  • 3/4 cup peach preserves (or peach jam)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar (or white wine vinegar)
  • 1 teaspoon soy sauce or tamari (optional, for depth)
  • 1/4 teaspoon red pepper flakes (optional, for gentle heat)
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1 ripe peach, sliced (optional garnish)
  • Lemon wedges, for serving (optional)

Method
 

  1. Preheat and prep. Heat the oven to 400°F (200°C). Pat the pork dry with paper towels. Mix salt, pepper, garlic powder, and paprika. Rub the spice mix all over the tenderloins.
  2. Make the glaze. In a small bowl, whisk peach preserves, Dijon, vinegar, soy sauce (if using), red pepper flakes, and thyme until smooth.
  3. Sear the pork. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high. Add pork and sear until browned on all sides, about 2–3 minutes per side. Don’t rush this step—good color means better flavor.
  4. Glaze and roast. Reduce heat to medium-low. Spoon about half the glaze over the pork and turn to coat. Transfer the skillet to the oven and roast 12–16 minutes, until the thickest part reaches 140–145°F (60–63°C).
  5. Rest and finish. Move the pork to a cutting board and let it rest 5–8 minutes. Meanwhile, place the skillet back on low heat on the stove. Add the remaining glaze with 1 tablespoon water and simmer 1–2 minutes until glossy.
  6. Slice and serve. Slice pork into 1/2-inch medallions. Spoon warm glaze over the top. Garnish with fresh peach slices and a squeeze of lemon if you like.
  7. Serve with sides. Great with roasted potatoes, herbed rice, grilled corn, or a simple arugula salad.