Dry Goods / Side Dishes

Grilled Pork Tenderloin with Peach-Mustard sauce

with Moutarde de Dijon - Dijon Mustard

​8 servings 


3 tablespoons Moutarde de Dijon

​For the Peach-Mustard sauce: 

2 large ripe peaches, peeled, cut into small pieces

¼ cup ketchup

1 tsp. light brown sugar

½ tsp. freshly ground black pepper

½ tsp. (or more) kosher salt

For the Grilled Pork Tenderloin: 

2 pork tenderloins (about 1 lb. each)

4 tsp. kosher salt

1 tsp. freshly cracked black pepper

Vegetable oil (for grill)

½ cup peach preserves, warmed


​For the Mustard: 

Purée peaches, ketchup, mustard, brown sugar, pepper, and ½ tsp. salt in a blender until mixture is smooth and creamy. Taste sauce and season with more salt if needed.

For the Grilled Pork Tenderloin: 

Sprinkle pork with salt and pepper and rub all over. Let sit at room temperature 1 hour. Meanwhile, prepare a grill for medium heat and brush grate with oil.

Brush pork with some preserves. Grill, turning every 4 minutes or so and brushing with any remaining preserves, until charred on all sides and an instant-read thermometer inserted into the thickest part registers 130°, 10–12 minutes. Transfer to a cutting board and let rest 10 minutes. Slice ½" thick.

Serve sliced pork with Peach-Mustard Sauce alongside.

Recipe credits: Bryan Furman / Photo credits: Peden