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Pork Tenderloin with Peach Honey Mustard Recipe

Pork Tenderloin with Peach Honey Mustard Recipe

My grandmother used to make a beef tenderloin stuffed with peaches and basil when we were young, so I altered that recipe and came up with my own unique version for my husband and me. It's a household favorite! —Mary Beth Harris-Murphree, Tyler, Texas
TOTAL TIME: Prep: 15 min. Grill: 25 min. YIELD:2 servings


  • 1/2 medium peach, peeled
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 1 pork tenderloin (3/4 pound)


  • 1. Place the peach, mustard and honey in a blender; cover and process until blended. Set aside.
  • 2. In a large resealable plastic bag, combine the brown sugar, salt, pepper and cayenne. Add the pork and shake to coat.
  • 3. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 20-25 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing. Serve with peach sauce. Yield: 2 servings.

Nutritional Facts

5-1/2 oz. cooked pork with 3 tablespoons sauce equals 281 calories, 6 g fat (2 g saturated fat), 95 mg cholesterol, 1,611 mg sodium, 21 g carbohydrate, 1 g fiber, 34 g protein.

Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.