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Grilled Balsamic Peach Pork Tenderloin

Grilled Balsamic Peach Pork Tenderloin. Only 261 calories! Quick, delicious, spice rubbed pork tenderloin, served with marinated, grilled balsamic peaches.

Grilled Balsamic Peach Pork Tenderloin shown sliced on a white serving platter

Grilled Balsamic Peach Pork Tenderloin.

The remnants of Hurricane Cristobal is passing by our shores and dumping a torrent of rain on us today here in Newfoundland. However the weekend promises to offer better opportunity for late summer grilling.

I recommend this balsamic peach pork tenderloin get added to your menu.

close up of peaches on market stand. Stock Photo

Fresh or frozen peaches both work well in this simple recipe idea.

We made this delicious dish just the other night and thought we would have leftovers the next day. I was even planning a recipe idea for the leftover pork tenderloin but such was not to be…we cleaned the platter!

Preparing peaches for the grill.

Preparing peaches for the grill.

My love for summer peaches is well documented here on Rock Recipes as the search results for “peach” easily demonstrates. There are quite a number of fantastic desserts and even some savoury recipes like Peach and Basil Salsa or Cranberry Peach Chutney.

Grilled Balsamic Peach Pork Tenderloin close up photo of peaches on the grill

Grilled Balsamic Peach Pork Tenderloin.

This time the savoury peach recipes get one more addition with this cinnamon spice rubbed grilled pork tenderloin. The peaches are simply marinated in black pepper and balsamic vinegar. It is a wonderful combination of flavours that everyone at our dinner table loved.

Tenderloin is often an underused cut of pork for quick and easy dinners, even when grilling. We slice the pork tenderloin into medallions all the time to use in stir fried meals.

Preparing Pork Tenderloin

Preparing Pork Tenderloin


One of my tips for grilling is to fold the tapered end of the tenderloin. I tie it with butcher string to make it a consistent thickness and ensure more even cooking.

Grilled Balsamic Peach Pork Tenderloin photo with title text added for Pinterest

Originally published Aug 2014. Updated Sept 2020.

Like this Balsamic Peach Pork Tenderloin recipe?

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Grilled Balsamic Peach Pork Tenderloin photo of peaches and pork on a gas grill with title text added for Pinterest

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Grilled Balsamic Peach Pork Tenderloin shown sliced on a white serving platter
Yield: 6 servings

Grilled Balsamic Peach Pork Tenderloin

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

Grilled Balsamic Peach Pork Tenderloin - A cinnamon and spice rubbed pork tenderloin served with simply marinated and grilled balsamic peaches.


  • For the peaches
  • 6 large peaches, halved, pitted but not peeled
  • 1/2 tsp coarsely ground black pepper
  • 1/4 cup balsamic vinegar
  • 2 tsp honey, optional
  • 1 tsp fresh thyme leaves, optional

For the pork tenderloin

  • 2 pounds pork tenderloin
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • 1/2 tsp black pepper
  • 1/4 to 1/2 tsp Chinese five spice powder, or allspice
  • 1/2 tsp salt
  • 1/2 tsp garlic powder


To marinate and grill the peaches

  1. Place the peach halves, cut side up in a shallow dish, sprinkle with pepper and spoon the balsamic vinegar over them making sure the pit spaces are filled.
  2. Marinate for 15 minutes before turning the peaches over and marinating for an additional 15 minutes.
  3. Cook for just a few minutes on a lightly oiled grill.
  4. Dice the peaches and keep warm until the pork is ready.
  5. If you like you can toss the diced grilled peaches with a teaspoon or two of honey and some fresh thyme leaves before serving.

For the pork tenderloin

  1. Mix together all the spices, salt, pepper and garlic powder.
  2. Rub over the entire surface of the pork tenderloin and let it sit in the fridge while the peaches marinate.
  3. Grill over medium high heat, turning to cook on all sides, until the internal temperature of the tenderloin reaches 150 - 160 degrees on a meat thermometer.
  4. Allow the cooked tenderloin to rest at room temperature for 10 minutes before slicing and serving with the grilled peaches.

Nutrition Information



Serving Size

1 g

Amount Per Serving Calories 261Total Fat 5gSaturated Fat 1gUnsaturated Fat 0gCholesterol 98mgSodium 275mgCarbohydrates 19gFiber 2gSugar 16gProtein 32g

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Frank Mosher

Sunday 22nd of May 2016

Great recipe, extremely tasty! Thank you.


Saturday 29th of August 2015

Barry. This looks delicious. I am going to make it for the bbq. I'm interested in what you would serve this with that would accompany the sweetness of the meat? Thanks !

Barry C. Parsons

Monday 5th of October 2015

We mostly just have garden salad.


Wednesday 19th of August 2015

Delicious. New twist using peaches rather than apples. My three children asked for more. High Five! Thanks for the recipe.

Barry C. Parsons

Thursday 20th of August 2015

It's always the best sign of a good recipe when the kids ask for more!

Patsy Chafe

Friday 7th of August 2015

Could this be roasted in the oven?

Barry C. Parsons

Monday 10th of August 2015

Yes, but I would sear the outside first, then open roast the pork on a rack. Use a meat thermometer to take the pork to 155 degrees F, then let it rest for 10 minutes before slicing. Pork tenderloin does not take a long time to roast once it has been seared. Around 25 minutes in a hot oven depending on the size of the loin.

Frank Mosher

Friday 29th of August 2014

All of a sudden, I can't copy and past your great recipes to Windows, and then to my appropriate flash drive, i.e. Entrees, Appetizers, deserts, etc,. Do you know why? Thanks. PS. Married to a girl from Red Bay, Labrador.

Barry C. Parsons

Monday 1st of September 2014

There was an issue yesterday but it's been resolved. You can also copy from the "print" page if there's an issue. Barry.

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