Grilled Pork Tenderloin (with Peach Rum Sauce)
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Grilled Pork Tenderloin with Peach Rum Sauce sounds pretty decadent but is easy to prepare, perfect for entertaining, and absolutely delicious to eat!
Grilled Pork Tenderloin with Peach Rum Sauce makes a perfect entertainment meal. It’s impressive to look at but is so easy to make and absolutely delicious. It’s tender with a beautiful herb crust and the peach rum sauce adds a nice slightly sweet contrast.
I know by now you think I’ve gone off the peach cliff. I admit that I’m slightly (understatement) obsessed with them this year. I prefer the Colorado peaches. My grocer has had them for $1.00 a pound which is a good thing because one peach can weigh in at a pound. For this entire tenderloin, I used two peaches!
Summer will soon be behind us and like you are probably wondering where it went. Usually, John and I like entertaining or just grilling and hanging out on Saturday nights. We haven’t done that hardly at all this year so when I told John I wanted to make this recipe he thought it was the perfect excuse to just grill and hang out.
This recipe turned out to be the perfect no-fuss way to spend our evening which makes it perfect for entertaining. We actually get two tenderloins and tie them together. I just drizzled olive oil on it and slathered my herbs over it. I wrapped it in plastic wrap and stuck it in the refrigerator until my grill master was ready for it.
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Grilled Pork Tenderloin with Peach Rum Sauce
Ingredients
- 2½ lbs pork tenderloins Two 1¼ lb tenderloins tied together
- 3 tbsp rosemary chopped
- 2 tbsp thyme chopped
- 1 tbsp olive oil
- salt and pepper
- 4 cups peaches Diced into large pieces
- 1/4 cup dark rum
- 1 tbsp brown sugar
- 1 herb bouquet*
Instructions
- Pat the pork tenderloins dry with a paper towel and tie them together with cooking string, pairing the small end of one with the large end of the other. Drizzle with olive oil and rub with the rosemary and thyme. Salt and pepper the meat and if not cooking right away wrap it in plastic wrap and refrigerate.
- Grill using indirect heat at 225 °F for approximately 1 hour or until the meat reaches 140 °F when tested with a meat thermometer. Remove from the grill and let rest for 15 minutes.
- While the meat cooks combine peaches, rum, and brown sugar together in a sauce pan. Cook until peaches just begin to break down. * I also added an herb bouquet by tying additional rosemary and thyme together and dropping it into the pan while the peaches cooked.
- Slice meat and spoon on the peach rum sauce. Serve immediately. Refrigerate any leftovers.
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
This was the perfect meal to just hang out and enjoy our evening to with a nice glass of white wine. You may need an appetizer while this cooks. Dan at Platter Talk’s Asian Shripe with Mango & Peach Chutney would be perfect and Sandra at The Foodie Affair has a Low Carb No Bake Cream Pie topped with Peaches and Michaela at An Affair From the Heart made some Apple Dumplings with Spiced Rum-Caramel Sauce that would both be an amazing finish to this meal!
If you’re looking for more peach recipes, here are a few of our favorites!
Quick Peach Streusel Bread Recipe
Grilled Peach Salad with Honey-Jalapeno Dressing
Upside-Down Peach Cake with Hot Rum Sauce
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Peaches and rum….that sounds amazing! Looks amazing too!
Thank you, Michelle!
Peaches and rum sounds good to me and perfect with a pork tenderloin. I love grilling too and manage to do it 3 or 4 times a week.
Thank you, Judi! I must confess that John is my grill guy. I don’t think my creations would look quite as appealing!
You just gave me another reason to like peaches!!
Ha! I think the Mountain Man would like this one too!
OMG!!! I love the flavors in this, rum and peaches! This has to be so mouth watering!! I want a dive in and have some right now!!
Thank you, Deanna!
This is an amazing recipe and the photos are just as gorgeous! They make it even more irresistible!! I love that it feeds a crowd and is fuss free too! Is it bad that I want this rum peach sauce on everything?
Ha! Thank you, Jennifer! Would you believe that we put it on ice cream? I wasn’t that crazy with the thyme notes on it though so didn’t include that in my suggested uses LOL!
This does look like the perfect meal to hangout in the backyard and relax! We haven’t done much grilling this summer because it’s been too darn hot (100+ degrees…) when it cools off, this will be the first on the grill. What a delicious recipe!
Thank you, Debra! It was so hot this summer and I think that’s why we haven’t done much entertaining. Finally getting nicer!
Winner Winner Pork Tenderloin Dinner! It is finally almost cool enough here in the evenings to grill so this will be a perfect Sunday dinner for us!!!!
Ha! Thank you, Brandi! It’s cooling here a bit and as much as I love summer it’s a nice reprieve!
Oh my!! you have outdone yourself on this one, Julie!! Just WOW!!
Thank you, Michaela!
What an incredible meal! I love the combination of flavors!
Thank you, Madi!
This looks delicious! I’ve been enjoying peaches as much as possible and now I can’t wait to try your recipe! The rum sauce sounds divine!
Thank you, Sandra! We just loved it and am hoping you will too!
That pork looks beautiful, and I really love the way you’ve photographed it. Pork takes to so many things, but peaches and rum! Woah! This may sound like a neophyte thing to say, but I’ve never thought of tying two tenderloins together! And they so often come two-to-a-pack! Duh!
Thank you, Jeff! Neophyte not at all! Our butcher turned us onto this trick and it is such a great way to get even cooking.
Sounds SO delicious! When grilling on an outdoor gas grill, should the cover be closed?
Excuse my delay in responding Cathy, we took a much needed vacation. This was grilled on an indirect heat so if you have a grill where you can turn on one half, set it on the other half and yes, close the lid.
Thank you for sharing this delicious and savory use of one of my favorite fruits. The combination of peaches and rum sauce along with this pork is both genius and mouthwatering; fantastic job and stunning photos!
Thank you, Dan! I am so lucky that John is my grill master or I sure wouldn’t be posting what my attempts look like LOL! Have a great weekend!
I have to admit I first thought you had found the biggest pork tenderloin ever! So clever to tie two together! This recipe sounds right up my street. I can’t agree more with “where did the summer go” and am hoping we still have a few more evenings for barbecues and sitting around the fire pit. The peaches sounds delicious!
Thank you Petra! You are definitely a master of proteins so am very appreciative of your sweet comments. We are definitely getting into firepit evenings and that is one of my favorite ways to spend an evening. I hope you have a great weekend!
The Peach sauce sounds amazing! I also love the idea of tying two tenderloins together, the meat looks so juicy and delicious!
Thank you, Lisa! I’m so lucky that John does the grilling otherwise I would probably never have recipes like this LOL!
Peaches and rum in the sauce? Whoa!! Like the idea of 2 tenderloins tied up, sure it made it pretty moist that way. It looks like it turned out just perfect!
Thank you, Loretta! John is a master on the grill. I am sure it wouldn’t look like this if I had to do the outside cooking. I hope you have a great weekend!
Thanks! Just added it to my weekend plans.
Thank you Chris! We loved this one and I hope you’ll let me know how yours come out! Have a great weekend!
Julie that sounds and looks delicious. The peach sauce really sounds good and your photo’s are just perfect.
Thank you Suzanne! Have a great Holiday weekend!