This glazed pork tenderloin with peach glaze is a beautiful balance of savory and sweet. It looks like you have cooked for hours, but that is far from the truth. It could not be simpler.
The peaches caramelize just enough to bring out their sweetness, and the bourbon-honey glaze ties everything together beautifully. It is quick to prepare, yet it makes dinner feel like a little celebration.
I have a special spot in my heart for pork tenderloin, as it was my faithful companion when I first started cooking. It is that never-ending canvas of possibilities, not to mention that to me, it is the chameleon that will transform a simple meal into something amazing.
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This recipe can be enjoyed all year round. Let your imagination go and have fun creating your own version. But do share it with all of us. We love to hear new ways to prepare our favorites.
In this Article
- Why you will love this recipe
- How do you keep pork tenderloin from drying out?
- Ingredients needed to make this recipe
- Equipment Needed
- Step-by-step instructions on how to make this delicious glazed pork tenderloin.
- Giangi’s Tips on cooking with alcohol
- Pro Tips
- What dishes can you enjoy with this glazed pork tenderloin?
- Variations and Substitutions
- Storing and Reheating
- Frequently Asked Questions
- If you enjoy this glazed pork tenderloin recipe, you may want to try my other recipes.
- Glazed Pork Tenderloin
Why you will love this recipe
Easy ingredients that can be found in your pantry at any given time.
It is an economical dish. The pork tenderloin is always priced right and can easily feed a family of four.
It is so easy to prepare, and your family and friends will think you have slaved over the stove for hours.
The peach glaze will mesmerize your taste buds.
How do you keep pork tenderloin from drying out?
I am asked this question often, and the answer is straightforward:
- Bring to room temperature before cooking,
- Sear it beautifully all over.
- Do not use piercing cooking tools; these will poke holes in your searing and let the juices run off.
- Lastly, please remove it from the heat once nicely seared, cover it, and let it rest.
That is all your pork needs to remain nice and juicy inside. Trapping the juices inside and allowing it to rest will settle the juices, and you will enjoy a fantastic piece of meat that you can almost cut with a butter knife.
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Pork tenderloin: Bring it to room temperature, pat it dry, and sear it immediately in a very hot skillet. You want to hear the sizzling of the meat hitting the skillet.
Peaches: Do not use too-ripe peaches, as they will fall apart while cooking. Tender and sweet, they add sweetness to your savory dish.
Bourbon: It pairs so well with pork and peaches. Here, it helps create that amazing glaze to be enjoyed alongside our meat.
Balsamic vinegar: It brings the sour element to a sweet dish. Use a good one; you will not regret it, as it enhances the flavor.
Honey: Brings a sweet layer to your peaches and counterbalances the balsamic vinegar’s sour attributes.
Olive Oil: To cook the pork tenderloin.
Unsalted butter: I always use unsalted butter in my cooking or baking to control the amount of sodium. Salted butter not only adds too much salt to your dish, but it also changes the flavor.
Salt and black pepper: are the seasonings for this recipe. Be extremely generous with both seasonings. The salt will caramelize and help create a nice crust around your tenderloin.
Equipment Needed
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Easy to use and to store.
Step-by-step instructions on how to make this delicious glazed pork tenderloin.
With all my recipes, please assemble all the ingredients before cooking and baking.
This recipe will go fast, so ensure you have all your ingredients ready and prepped. Make sure your pork tenderloin is at room temperature before cooking.
- Heat a large cast-iron skillet and heat the olive oil. Pat dry your tenderloin with a paper towel.
- Season the pork tenderloin generously with salt and pepper on all sides. Add it to the skillet and cook.
- Cook until all the sides are golden brown and the internal temperature registers 140°F, 5 to 6 minutes per side.
- Transfer to a plate and cover with foil.
- Add the peaches to the large skillet and cook, stirring often, to soften them. They will turn lightly browned for 2 to 3 minutes.
- Lower the heat and add the Bourbon, vinegar, and honey. Increase the heat and cook until the sauce is slightly thickened, about 4 to 5 minutes more.
- Remove the skillet from the heat and add the butter. Swirl until melted.
- Pour your peach glaze over the pork tenderloin.
Giangi’s Tips on cooking with alcohol
- Be extremely careful when placing alcohol in a skillet. I always remove the skillet from the heat source and turn it off.
- Placing the alcohol in the middle of the pan is the safest way of doing it.
- Of course, always keep your eyes on the skillet.
- Also, keep all loose clothing away from the heat source.
When returning to the stove, start with a low flame and increase it. Gently swirl it around and add the cream or butter as per the recipe description.
Pro Tips
- Bringing your tenderloin or meat to room temperature before cooking will allow for fast and even cooking.
- Pat the pork tenderloin dry before adding it to the skillet. This will ensure that your pork loin sears properly.
- Let it rest covered for a few minutes before slicing to allow the juices to remain and settle in the meat.
What dishes can you enjoy with this glazed pork tenderloin?
This is already a rich and flavorful dinner, and we have enjoyed it with mashed potatoes or butter rice.
Pan-fried green beans add a punch of color to your dinner table and the perfect taste balance.
A simple green salad with a light vinaigrette is the perfect follow-up. And if you have a sweet tooth like I do, the peach gratin is a welcome note for a grand finale to your dinner.
Variations and Substitutions
- Create this recipe with any seasonal fruits, such as pears, apples,
- Add some dry cranberries and or raisins to your fruits during the holiday season while making the glaze to bring a touch of festivities to your dinner.
- Whiskey, Brandy, or Cognac can replace bourbon. All have an intense and fantastic flavor.
Storing and Reheating
Store: Allow your leftovers to cool off completely. Store in an airtight container in the refrigerator for up to three days.
Reheat: Return to room temperature and place in a small baking dish. Add a tablespoon of water, cover with foil, and heat in the oven for up to 15 minutes.
Freeze: You can store your leftovers in the freezer for up to four months. Thaw in the refrigerator before reheating.
Frequently Asked Questions
What is the secret to moist pork tenderloin?
The secret is not to overcook it. Searing it and letting it rest under cover will maintain the juices internally. Not poking the meat is another excellent way to keep your pork moist.
What is the best method to cook pork tenderloin?
Searing it to create a great outer crust and finishing it in the oven to bring it to a safe internal temperature, the combination of the two creates moist pork that is always cooked all the way through.
How to cook pork so that it does not dry out?
Do not overcook it, and allow it to rest before serving. Cook to an internal temperature of 135-140°F and then let it rest before slicing. The resting part settles the juices and keeps the pork tenderloin moist.
If you enjoy this glazed pork tenderloin recipe, you may want to try my other recipes.
Glazed Pork Tenderloin
Ingredients
- 1 pound pork tenderloin
- 2 cups peaches (2 large), sliced and peeled
- 2 tablespoons Bourbon
- 2 tablespoons balsamic vinegar
- 3 tablespoons honey
- 3 tablespoons olive oil
- 1 tablespoon unsalted butter
- salt and pepper
Instructions
- Heat a large cast-iron skillet over medium-high heat, and add two tablespoons of oil.
- Pat dry your tenderloin with a paper towel.
- Season pork with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add to skillet, and cook, turning to brown all sides, until a thermometer inserted in the thickest portion registers 140°F, 5 to 6 minutes per side. Transfer to a plate.
- Add peaches to the skillet and cook, stirring often, until lightly browned, 2 to 3 minutes. Add bourbon, vinegar, and honey and cook, stirring often, until the sauce is slightly thickened, about 5 minutes.
- Remove skillet from heat; add butter, swirling until melted.
Notes
- Bringing your tenderloin to room temperature before cooking will allow for fast and even cooking.
- Pat dry the pork tenderloin before adding it to the skillet. This will ensure that your pork loin sears properly.
- Let it rest covered for a few minutes before slicing to allow the juices to remain and settle in the meat.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Classics, Dinners, Pork
- Cuisine: French
- Type: Affordable Gourmet
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