Grilled Pork Tenderloin with Peach Thyme Butter Glaze

• 1

  Preheat the grill to medium-high heat, about 400–425°F. Clean and oil the grates.

• 2

  Pat the pork tenderloins dry. Rub all over with olive oil, then season with salt, pepper, garlic powder, and paprika.

• 3

  Make the peach thyme butter glaze. In a small saucepan over medium-low heat, melt the Challenge Unsalted Butter. Add the garlic and thyme and cook for 30–60 seconds, stirring often, until fragrant. Do not let the garlic brown.

• 4

  Whisk in the peach preserves, Dijon mustard, honey, salt, and pepper. Cook for 2–3 minutes, until warmed through, glossy, and smooth. Remove from the heat.

• 5

  Transfer some of the glaze to a separate small bowl for brushing the pork and peaches on the grill. Reserve the remaining glaze separately for serving.

• 6

  Grill the pork for about 10–12 minutes, turning every few minutes, until the outside is lightly charred and the pork is partially cooked.

• 7

  Begin brushing the pork with the peach thyme butter glaze. Continue grilling and turning the tenderloins, brushing with more glaze as they cook, until the glaze is glossy and caramelized and the pork reaches 145°F in the thickest part, about 8–12 minutes more.

• 8

  Brush the cut sides of the peaches with a little olive oil and some of the glaze. Place cut-side down on the grill and cook for 2–3 minutes, until grill marks form. Flip and cook for another 1–2 minutes, just until softened and lightly caramelized.

• 9

  Transfer the pork to a cutting board and let it rest for 5–10 minutes. Slice into medallions.

• 10

  Serve the sliced pork with the grilled peaches and spoon the reserved peach thyme butter glaze over the top. Finish with more fresh thyme, if desired.

Notes

Glaze the pork toward the end of cooking so the peach preserves and honey caramelize without burning.

If the glaze starts to darken too quickly, move the pork to a cooler part of the grill and continue turning until it reaches 145°F in the thickest part.

For food safety, separate the glaze before brushing the raw or partially cooked pork. Use one portion for grilling and keep the reserved portion clean for serving.

Use ripe but firm peaches so they hold their shape on the grill. Very soft peaches can fall apart, so grill them briefly or serve them fresh alongside the pork.