Grilled Pork Tenderloin with Peaches

Summer peaches, pork, grill, herbs, yum! There’s something wonderful about this combination. As you know, pork plays well with fruit. Here we’re pairing pork tenderloin with fresh peaches, and grilling them both for smoky goodness.

Tender as it is, pork tenderloin on its own isn’t the most flavorful of pork cuts. But it lends itself to all sorts of spice rubs, in this case herbes de Provence, a mixture of herbs typical of the south of France.

Grilled Pork Tenderloin with Peaches


The mix I’m using includes thyme, rosemary, tarragon, and lavender. The floral notes of the herbs work great with both the peaches and the pork, and act as a flavor bridge between the two.

In preparing for this recipe we experimented with a few different rubs, with the herbes de Provence winning out over the others. Do you have a favorite spice rub for pork tenderloin? If so, please let us know about it in the comments.

Grilled Pork Tenderloin with Peaches Recipe

  • Prep time: 30 minutes
  • Cook time: 15 minutes
  • Yield: Serves 2, can can be doubled.

Herbes de Provence is a mixture of dried herbs typical of the Provence area of France. The mixture I used has chervil, basil, rosemary, tarragon, garlic, lavender, marjoram, savory, thyme and parsley. This somewhat floral herb mixture works great with the peaches and the pork. If you don't have herbes de Provence, you can use an Italian herb seasoning, or any favorite combination of dried herbs, salt, and pepper.



  • 1 pork tenderloin
  • Olive oil
  • 1 teaspoon kosher salt
  • 1 Tbsp herbes de Provence
  • 1-2 yellow peaches or nectarines, quartered or cut into thick slices


1 Coat the tenderloin with olive oil, then sprinkle with salt. Roll the tenderloin in the herbes de Provence and set aside at room temperature for 30 minutes.

2 Prepare your grill for high direct heat on one side, and low heat on another side. A tenderloin is thick on one end and thin on the other. You will want to cook the thinner end on the cooler side of the grill while the thicker end is on the hot part o the grill.

3 Grill the tenderloin until until a meat thermometer inserted into the center of the thickest part reads 140°F, about 5 minutes per side. Remove and let rest while you cook the peaches.

herbed-grilled-tenderloin-1.jpg grilled-peaches-1a.jpg

4 Paint the peaches with a little olive oil and grill on high direct heat for 1-2 minutes per side, just enough to get some good grill marks.

5 Slice the tenderloin into 1/4-inch pieces and drizzle any juices released from the cutting the meat over them. Serve hot with the peaches.

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USDA lowers recommended safe pork cooking temperature to 145°F

Herbes de Provence - Wikipedia entry

Stuffed Grilled Pork Tenderloin - from White on Rice Couple

Grilled Pork Tenderloin with Warm Tomato Salsa - from Steamy Kitchen

Korean Style Pork Tenderloin - from Je Mange la Ville


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Showing 4 of 27 Comments

  • Susan

    This looks so good. This is what I love about summer grilling; the seasonal fruit that can be grilled right along with the meat. The caramelized sugars in fruit are a perfect counterpoint to the salty/savory caramelization of the meat. A perfect pair!

  • Heidi @ Food Doodles

    Those peaches look gorgeous! So does the tenderloin, but I think those peaches look amazing :)

  • Todd G.

    I keep thinking about a mustard/mixed peppercorn glaze on the pork and peaches. In about an hour, I’ll be tasting it instead of thinking about it. :)

  • Nance Davidson

    I use a cumin, cinnamon, chili powder, black pepper, and salt rub and marinate in a plastic bag in the fridge for two to three days. The pork is exquisitely tender and tasty.

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