Grilled Pork Tenderloin with Peach Mustard Sauce



2 pork tenderloins (~ 1 lb each)

4 tsp kosher salt

1 tsp freshly cracked black pepper

Vegetable oil (for grill)

½ cup peach preserves, warmed

Peach-Mustard Sauce (see below, for serving)

Sprinkle pork with salt and pepper, and rub all over. Let sit at room temperature 1 hour.

Meanwhile, prepare a grill for medium heat and brush grate with oil.

Brush pork with some preserves. Grill, turning every 4 minutes or so and brushing with any remaining preserves, until charred on all sides and an instant-read thermometer inserted into the thickest part registers 130°, 10–12 minutes. Transfer to a cutting board and let rest 10 minutes. Slice ½” thick.

Serve sliced pork with Peach-Mustard Sauce on the side.


2 large ripe peaches, peeled, cut into small pieces

¼ cup ketchup

3 TBSP Dijon mustard

1 tsp light brown sugar

½ tsp freshly ground black pepper

½ tsp (or more) kosher salt

Purée peaches, ketchup, mustard, brown sugar, pepper, and ½ tsp. salt in a food processor until mixture is smooth and creamy. Taste sauce, and season with more salt if needed.

Sauce can be made 1 day ahead. Cover and chill.