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Pork Tenderloin with Peach Honey Mustard

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


  • 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)


  • Place the peach, mustard and honey in a blender; cover and process until blended. Set aside.
  • In a large resealable plastic bag, combine the brown sugar, salt, pepper and cayenne. Add the pork and shake to coat.
  • 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 thermometer reads 160°. Let stand for 5 minutes before slicing. Serve with peach sauce.
Nutrition Facts
1 each: 281 calories, 6g fat (2g saturated fat), 95mg cholesterol, 1611mg sodium, 21g carbohydrate (17g sugars, 1g fiber), 34g protein.

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