Sticky Honey-Mustard Pork Tenderloin with Grilled Peaches
40 min · Medium
#american#gluten-free#grill#high-protein#summer
Summer cooking at its most golden — a honey-mustard glazed tenderloin with a caramelized crust, sliced thick and juicy, served alongside smoky grilled peaches that turn jammy on the grill. Sweet, savory, and a little smoky: the dinner that quietly steals the show.
Ingredientsfor 4 portions
- 680 g Pork Tenderloin, Raw
- 4 medium Peach, halved and pitted
- 3 tbsp Honey
- 4 tsp Dijon Mustard
- 2 clove Garlic, minced
- 2 tbsp Olive Oil
- 1 tbsp Thyme, leaves picked
Steps
- Pat the pork tenderloin dry and season all over with salt and pepper. Whisk the honey, dijon mustard, minced garlic, and thyme into a glaze.
- Heat the olive oil in an ovenproof skillet over medium-high and sear the tenderloin for 2 minutes per side, until a deep golden crust forms all around.
- Brush the pork generously with the honey-mustard glaze, then transfer the skillet to a 200 °C oven and roast for 15–18 minutes, until just blushing pink inside.
- While the pork roasts, grill the peach halves cut-side down for 2–3 minutes, until char lines appear and they soften.
- Rest the pork loosely tented for 5 minutes — this keeps the juices in — then slice into thick medallions.
- Spoon the pan glaze over the sliced pork, arrange the grilled peaches alongside, and scatter with extra thyme leaves before serving.
