Grilled Pork Tenderloin with Peaches

 This stuffed pork tenderloin looks complicated, but is actually quite simple to make. Served with delicious grilled peaches, this moist tenderloin is perfect for outdoor entertaining.

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The warm weather has finally decided to make an appearance here in Ontario and boy are we enjoying it! We spent the long weekend at the cottage relaxing and getting ready for a glorious summer by the lake. I love being able to get away from it all and enjoy time with friends and family in our little slice of heaven. 

While burgers are always a staple during the summer, I sometimes get bored with the same ole burgers for dinner. That's why when I found some beautiful pork tenderloin on sale, I decided it would be a great way to get something different on the grill.

I made sure to save a few pieces of bacon at breakfast and looked to see what other goodies I could use to make this the best grilled pork tenderloin ever. Armed with peaches, maple syrup and dijon mustard, I went to work, creating a delicious marinade for my master piece.  

While pork tenderloin is already a tender cut of meat, it is also very lean. So, I decided to marinade it for a few hours to get more moisture into the meat and tenderize it a bit more. I also doubled the marinade, so I could glaze the pork while it was grilling. The glaze made a nice sweet and tart crust on the tenderloin and it paired really well with the salty bacon and feta. I wanted to serve this with grilled peaches as well, and loved the sweet, tangy and spicy flavour. Paired with the pork it was out of this world!

Since I was at the cottage and had limited kitchen gadgets, I used and empty wine bottle to help flatten the meat, once I had butterflied it open. You could also use a meat mallet or rolling pin.

How do I keep Pork Tenderloin from drying out on the grill?

Marinades are a great way to add flavour and moisture to lean cuts of meat, such as pork tenderloin. The acidity in a marinade helps break down the connective tissue and muscle fibres, which in turn helps the tenderloin retain moisture and become more tender.

How do you cook a stuffed Pork Tenderloin on the grill?

Most pork tenderloin is approximately 1 to 1.5 lbs in weight. They do not need to be grilled for too long; usually between 12-15 minutes, over direct heat. Like all cuts of pork, tenderloin should be cooked to an internal temperature of 145 degrees F. Make sure to let it rest before slicing, so that it stays nice and juicy.

That being said, when I stuff a tenderloin and cook it on the grill, I like to sear it on the hot grates, then cook over indirect heat (by turning off the heat under the tenderloin), for 20-30 minutes. Baste the tenderloin every 5-10 minutes with your glaze. Like above, the internal temperature should reach at least 140-145 degrees F, before removing the tenderloin to let it rest.

What is the difference between Pork Tenderloin and Pork Loin?

While their names are very similar, pork loin and pork tenderloin could not me any more different. Pork tenderloin is one of the most tender meats on the market and for that reason it can be a little pricey. It is a long cut of meat that comes from the muscle which runs along the back bone of the animal. Pork loin is a flatter and wider cut of meat, which comes from the back of the animal, and can be found with bone in, or boneless.

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Equipment needed for this recipe

• large zip top bag
• blender
• sharp knife
• cutting board
• grill/BBQ
• tongs
• parchment paper
• meat mallet/rolling pin/empty wine bottle
• whisk
• mixing bowl
• measuring cups
• measuring spoons

Grilled Pork Tenderloin with Peaches

1- 1 lb pork tenderloin
4 ripe peaches, divided
1/2 C maple syrup, divided
2 Tbs whole grain Dijon mustard
salt and pepper
onion powder
garlic powder
6 slices bacon, cooked
2 Tbs feta cheese
2 Tbs olive oil
1/2 tsp chili powder
pinch cayenne

In a food processor, puree one peach (pit removed), 1/3 C maple syrup and whole grain Dijon mustard. Set aside one third of the marinade. Place pork tenderloin in a zip top bag and add in the remaining marinade. Refrigerate for at least 3 hours.

Using a sharp knife, cut the pork tenderloin in half, making sure to NOT cut all the way through. Open the pork up like a book and flip it cut sides down. Cover with parchment paper and using a meat mallet, pound to a 1/3 inch thickness.

Flip the tenderloin back over and season with salt, pepper, garlic powder and onion powder. Spread a layer of peach maple mustard glaze over pork. Layer the bacon vertically onto the meat and sprinkle with feta. Roll up jelly roll style, starting with the long end. Secure together with toothpicks.

Pour 2 Tbs olive oil in a plate and season with salt and pepper. Roll tenderloin into the oil, before placing on a preheated grill. Sear tenderloin on all sides, until nice and brown. Turn heat under the tenderloin off, leaving remaining heat on grill at HIGH. Cook over indirect heat for 20-30 minutes, basting with peach maple mustard; until thermometer inserted in the center of the tenderloin reads 145 degrees F. Remove from grill, tent with foil and let rest 10 minutes before slicing.

While tenderloin is resting, slice remaining peaches in half, removing pits. In a small bowl, combine remaining maple syrup, chili powder and cayenne. Brush onto peach halves and place onto grill, flesh side down. Grill 2 minutes, until nice and caramelized, flip and cook an additional 2-3 minutes; until peaches start to become tender. Serve with tenderloin.