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Perfect Honey Peach Glazed Pork Tenderloin Recipe with Rosemary and Mustard for Easy Dinner

honey peach glazed pork tenderloin - featured image
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A quick and easy pork tenderloin recipe featuring a sweet and savory honey peach glaze balanced with rosemary and mustard, perfect for busy weeknights or dinner parties.

Ingredients

Scale
  • 1 to 1.5 pounds pork tenderloin, trimmed of silver skin
  • 2 medium ripe peaches, peeled and diced (or 1 cup frozen peaches, thawed)
  • 3 tablespoons honey, preferably raw or mild-flavored
  • 2 tablespoons Dijon mustard
  • 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 tablespoon apple cider vinegar
  • 1/4 cup water or broth, to loosen the glaze if needed

Instructions

  1. Remove the pork tenderloin from the fridge 20 minutes before cooking to come closer to room temperature. Pat dry with paper towels and season generously with salt and pepper.
  2. In a small bowl, mix diced peaches, honey, Dijon mustard, minced garlic, chopped rosemary, apple cider vinegar, and olive oil. Stir until well combined. If the mixture seems too thick, add up to 1/4 cup water or broth to loosen it slightly.
  3. Heat an oven-safe skillet over medium-high heat. Add 1 tablespoon of olive oil. When shimmering, place the pork tenderloin in the pan. Sear each side for about 2-3 minutes until golden brown.
  4. Spoon half the peach glaze over the seared pork, coating it evenly. Reserve the rest for basting later.
  5. Transfer the skillet to a preheated oven at 400°F (200°C). Roast for about 15-20 minutes, basting with the remaining glaze every 7 minutes. Use a meat thermometer to check internal temperature; it should reach 145°F (63°C).
  6. Remove the pork from the oven and transfer it to a cutting board. Tent loosely with foil and let rest for 5-10 minutes before slicing.
  7. Slice the pork tenderloin into medallions and drizzle any pan juices or extra glaze on top. Garnish with fresh rosemary sprigs if desired.

Notes

If glaze starts to burn or caramelize too fast, reduce oven temperature or cover pan loosely with foil. Resting the meat after roasting is key to keeping it juicy. Frozen peaches can be used but drain excess liquid before cooking. Substitute Greek yogurt for olive oil for a lighter glaze. Use thyme or sage instead of rosemary if desired. Add smoked paprika or cayenne for a spicy twist.

Nutrition

Keywords: pork tenderloin, honey peach glaze, rosemary, mustard, easy dinner, quick recipe, weeknight meal, gluten-free, savory, sweet and savory

Find it online: https://twirltaste.com/perfect-honey-peach-glazed-pork-tenderloin-recipe-with-rosemary-and-mustard-for-easy-dinner/