Grilled Pork Tenderloin With Ginger Peach Sauce

READY IN: 50mins
Recipe by Normaone

During the summer months grilled pork tenderloin is a frequent item on our menu. The Asian influenced sauce in this recipe would also be great with chicken or flank. Nectarines would be a nice substitute for the peaches. The marinading time is not reflected in the prep time.

Top Review by Joy_Lady

My family really enjoyed this recipe... even my 8 year old (without a lot of sauce). I did not blanch the peaches but instead threw them on the grill with the pork, cut in half. I think we might have liked it even better following the recipe exactly. We served it with a green salad and couscous. I think this would go over really well for guests too!

Ingredients Nutrition


  1. In a medium saucepan heat oil over medium heat.
  2. Add onion and sugar, sautéing until onion is golden, about 6 minutes.
  3. Add next 6 ingredients.
  4. Cook 1 minute then remove from heat.
  5. Put the pork in a large freezer bag.
  6. Pour 1 cup sauce over pork.
  7. Seal and refrigerate at least 6 hours or overnight.
  8. Turn pork now and then.
  9. Cover and refrigerate the remaining sauce.
  10. Prepare BBQ to medium heat.
  11. Remove pork from marinade and discard marinade.
  12. Grill pork until internal temperature registers 155°F turning frequently, about 35 minutes.
  13. Meanwhile, in a heavy medium saucepan, boil remaining sauce until reduced by half, about 5 minutes.
  14. Add peaches.
  15. Stir until heated through, about 1 minute.
  16. Slice pork, arrange on platter, and spoon some of the sauce over.
  17. Top with chives.
  18. Serve.
  19. Pass remaining sauce at the table.

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