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Pork Tenderloin with Peach Honey Mustard

 Pork Tenderloin with Peach Honey Mustard
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
2 ServingsPrep: 15 min. Grill: 25 min.


  • 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)


  • Place the peach, mustard and honey in a blender; cover and process
  • until blended. Set aside.
  • In a large resealable plastic bag, combine the brown sugar, salt,
  • pepper and cayenne. Add the pork and shake to coat.
  • 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,

2 of 2

Pork Tenderloin with Peach Honey Mustard (continued)

Nutritional Facts: 6 g fat (2 g saturated fat), 95 mg cholesterol, 1,611 mg sodium, 21 g carbohydrate, 1 g fiber, 34 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.