Peach and Pepper Jelly Glazed Pork Tenderloin


Summer peaches aren’t just for cobbler. We paired them with pepper jelly to create a sticky, sweet, and slightly spicy glaze that’s the perfect finishing touch for this lean cut of pork.

Peach and Pepper Jelly Glazed Pork Tenderloin
Makes 4 to 6 servings
  • 2 tablespoons unsalted butter
  • ½ cup chopped yellow onion
  • 2 cloves garlic, chopped
  • 1 pound peeled fresh or thawed frozen peaches, chopped
  • 1 (10.5-ounce) jar red pepper jelly
  • 2 tablespoons apple cider vinegar
  • 1¼ teaspoons kosher salt, divided
  • 2 teaspoons lime zest
  • 2 tablespoons fresh lime juice
  • ¼ teaspoon crushed red pepper
  • 3 tablespoons olive oil
  • 2 to 2½ pounds pork tenderloin
  • 1 teaspoon ground black pepper
  • 2 limes, halved
  1. In a small enamel-coated cast-iron Dutch oven, melt butter over medium heat. Add onion and garlic; cook, stirring occasionally, until tender, about 3 minutes. Stir in peaches, pepper jelly, vinegar, ¼ teaspoon salt, lime zest and juice, and crushed red pepper. Cook, stirring occasionally, until peaches are soft, about 10 minutes.
  2. Transfer peach mixture to the work bowl of a food processor, and pulse until almost smooth. Pour 1 cup sauce into a small bowl. Pour remaining sauce in a medium bowl; cover and reserve.
  3. Rub olive oil all over pork; sprinkle remaining 1 teaspoon salt and black pepper all over pork. Let pork stand at room temperature for 30 minutes.
  4. Heat a large cast-iron grill pan over medium-high heat. Grill pork, turning occasionally, until browned, about 8 minutes per side. Reduce heat to medium, and loosely cover pan with foil. Cook, turning occasionally and brushing pork with reserved 1 cup peach sauce, until an instant-read thermometer inserted in thickest portion registers 145°, about 10 minutes. Let pork stand for 5 minutes.
  5. Meanwhile, grill lime halves just until browned, about 2 minutes. Serve pork with remaining reserved peach sauce and grilled limes.
The peach sauce is similar to a Jezebel sauce, so if you have any leftovers, it’s great poured onto a block of cream cheese and served with crackers for an instant appetizer.