Tender, sweet, perfectly flavored are the words you might use to describe this pork tenderloin with peach honey sauce.
Our favorite cut of pork is the pork tenderloin (or bacon – because well, yea, it’s bacon). But pork tenderloin’s name describes exactly how it is, tender. You see in the past pork and I have had a love/hate relationship. I had not figured out how to make it tender, I loved the flavor, but I know I always overcooked pork. Then I discovered pork tenderloins, such a simple tender piece of meat. I also discovered how to cook it properly. Use a meat thermometer! And stop baking or cooking about 5 degrees before the final temperature because meat continues to cook for a few minutes after removing from heat. Plus let rest for several minutes before cutting. All those steps together make for a tender cut of pork.
Pork is amazing because there are so many wonderful spices you can flavor it with, and all are going to be just right. However I am here to share with you a peach honey sauce that is going to have your taste buds singing with how much flavor there will be in this pork tenderloin with peach honey sauce.
What do you need to make pork tenderloin with peach honey sauce
1 to 2 pound pork tenderloin (1 pound is plenty for 3 to 4 people)
Peach jam
Rice vinegar
Mr. Yoshida’s sauce (I love the sweetness and flavor in this marinade)
Minced garlic
Honey
Olive oil
Salt and pepper
You will be mixing together this peach honey sauce once but using it three times with the tenderloin. One, coat the tenderloin with the peach honey sauce and bake for 10 minutes. Two, turn the pork over and brush additional sauce before baking to temperature. Three, using reserve sauce to pour over or dip the tender bites of pork tenderloin for your eating pleasure.
How do I make pork tenderloin with peach sauce
In a small bowl whisk together the peach jam, rice vinegar, Mr. Yoshida’s Sauce, minced garlic, and honey. Reserve 2 tablespoons for pouring over the pork tenderloin before serving or eating.
Preheat oven to 400 degrees.
I liked to sear my meat before roasting, it just gives a nice browning layer, but this is not a necessary step. The recipe instructions include seasoning the pork tenderloin with salt and pepper than searing in a hot pan with oil for 1 minute per side for a nice browning of the meat.
Using an oven safe pan or dish, set the pork tenderloin and pour or brush half of the peach honey sauce all over the pork tenderloin and roast for 10 minutes. Remove the pork tenderloin with peach honey sauce from the oven and check the internal temperature with a meat thermometer. Turn the tenderloin over and brush the remaining sauce (not the reserved peach honey sauce) all over the pork tenderloin. Return to oven and roast for an additional 5 to 15 minutes, depending on the internal temperature. Remove from the oven at 140 degrees.
Let the pork tenderloin with peach honey sauce rest/sit for 3 more minutes – by now the temperature should have reached 145 degrees. Slice to serve and drizzle the remaining peach honey sauce over each slice.
Serve your family this tender, sweetly flavored pork tenderloin with peach honey sauce for an amazing dinner tonight.
Additional tips for a tender pork loin
Use a meat thermometer
Remove from heat at 5 degrees below finished temperature
Pork is safe, and at it’s most tender, to eat at 145 degrees internally
Let sit for 3 minutes to rest and reach that additional 5 degrees before slicing
Serve warm
Great side dishes to serve with pork tenderloin with peach sauce
Pork Tenderloin with Peach Honey Sauce
Ingredients
Pork Tenderloin with Peach Honey Sauce
- 1 pound pork tenderloin
- salt and pepper (to taste)
- 2 TBS olive oil
- 1/3 cup peach jam
- 3 TBS rice vinegar
- 3 TBS Mr. Yoshida's Sauce
- 2 cloves garlic (minced)
- 1.5 tsp honey
Instructions
Pork Tenderloin with Peach Honey Sauce
- Preheat oven to 400 degrees
- In a small bowl, whisk together peach jam, rice vinegar, Mr. Yoshida's sauce, minced garlic, and honey
- Reserve 2 Tablespoons of peach honey sauce for serving
- Heat a pan with olive oil
- Salt and pepper pork tenderloin generously
- Sear pork tenderloin in heated pan for 1 minute per side
- Transfer to an oven safe baking dish
- Baste pork tenderloin with half of the peach honey sauce
- Bake for 10 minutes
- Remove from oven, check internal temperature, turn over, baste with the remaining sauce (not the reserved sauce)
- Return to oven to continue roasting for 5 to 15 minutes, until reaches an internal temperature of 140 degrees
- Remove from oven and let sit for 3 minutes, and reaches 145 degrees
- Slice for serving and pour reserved sauce over slices
- Serve warm
Equipment
- meat thermometer
- baking dish
Nutrition
Original recipe was posted January 19, 2013. Pork tenderloin with peach honey sauce was updated with photographs and recipe clarification January 2021.
Shelly says
I think this would be so perfect to do in a crockpot, so the pork can just sit and simmer in that honey-peachy goodness! I’m going to try it this way!
Nicole says
I. LOVE. PORK. That is all.
Seriously, there is a reason that I have one freezer in the garage for the beef we raise and slaughter and there is another freezer for the scrumptious pork my parents raise and slaughter. I highly suggest jowl bacon, if you’ve never had it, you’ve not lived a full life. It’s pretty much the bee’s knees. Pork tenderloin is such a great piece of meat for a variety of dishes and recipes. It’s extremely versatile, reasonably priced, and there is little to no waste. As much as I love a bone-in ribeye, I still have to pay for that darn bone I’m not going to eat. One trick I’ve learned over the years, I always buy the largest tenderloins I can at the store and if they are too large to cook evenly (especially on the grill), I will “butterfly” them so they cook more evenly. There’s nothing worse than too-done tenderloin. YUCK! A nice medium is oh-so-yummy.
Happy “pork” day to you,
Nicole @ Three 31
http://nicoleandkevin.wordpress.com/
aimeeberrett says
Nicole, I am just laughing about your enthusiasm! Pork is delicious, isn’t it! I am SO jealous that you have home raised beef and pork – that sounds so delicious!