Pork Tenderloin with Peach Honey Mustard Recipe
Pork Tenderloin with Peach Honey Mustard Recipe photo by Taste of Home
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Pork Tenderloin with Peach Honey Mustard Recipe

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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.
MAKES:2 servings
TOTAL TIME: Prep: 15 min. Grill: 25 min.
MAKES: 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)

Nutritional Facts

1 each: 281 calories, 6g fat (2g saturated fat), 95mg cholesterol, 1611mg sodium, 21g carbohydrate (17g sugars, 1g fiber), 34g protein.


  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.
Originally published as Pork Tenderloin with Peach Honey Mustard in Cooking for 2 Summer 2008, p26

Light-Bodied Red Wine

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

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dancingfool User ID: 7427237 234832
Reviewed Oct. 12, 2015

"Delicious and super easy!!"

angelasandoval User ID: 2401339 156860
Reviewed Jul. 16, 2012

"This was outstanding! The pork was delicious and the sauce complimented it well. However, I was disappointed that the peach flavor didn't shine through more in the sauce. Next time I'll cut the mustard just a bit in hopes that the peach flavor will become more prominent."

chefandersen User ID: 5103456 104596
Reviewed Jun. 16, 2012

"This is an amazing husband didn't like the peach mustard on it, but loved the pork. The rest of the family LOVED the entire dish!"

pete008901 User ID: 6723731 104677
Reviewed Jun. 5, 2012

"This is such a nice recipe.."

Heather1176 User ID: 6608089 104594
Reviewed May. 30, 2012

"I would definitely make this recipe again. No doubt. One of the best Tenderloin recipe I've ever tasted in my entire life. I definitely love pork and it's tender and juicy meat. There are many pork recipes out there that will surely leave your mouth asking for more. Recipes such as the one I saw at Gourmandia. Great sites. Thumbs up! :)"

aorla846 User ID: 5399524 141250
Reviewed Jul. 7, 2011

"I tripled the dry ingredients and used it as a rub on (5) boneless pork chops. It had a kick to it, but the peach sauce really balanced it out - my husband and I loved it!"

astaerickson User ID: 2481108 156859
Reviewed Jul. 7, 2011

"very tasty - I made it for compnay - I received raves"

vieux User ID: 4712790 209837
Reviewed Jul. 7, 2011

"Very good. I added 1/4 cup of white wine and some fresh chopped sage then heated it to reduce to a sauce consistency.

minimaus if you want to use a slow cooker use a much less expensive, fattier and tougher cut (something better for stewing). If you use tenderloin a slow cooker will just produce a dried out, stringy and flavourless final product and you will be very disappointed."

ngertka User ID: 4534687 209836
Reviewed Jul. 6, 2011

"Loved it! I wrapped it in foil and cooked it over an open flame on our campfire. We do all our cooking outdoors and everyone loved it! Karen Gertzen, Williams Lake, British Columbia"

annie1992 User ID: 2246916 141249
Reviewed Jun. 12, 2009

"kat, just use your oven at whatever time and temperature you would use to do any other pork loin that size. I'd marinate the pork then roast it in the oven at 400 for about 25 minutes. It's a small, tender, expensive piece of meat and you don't want to overcook it."

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