Grilled Pork Tenderloin and Peaches

DinnerGrillPorkPork Tenderloin

Grilled pork tenderloin dry rubbed with herbes de Provence and served with grilled peaches.

Photography Credit: Elise Bauer

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.

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Grilled Pork Tenderloin and 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 and Peaches

Grilled Pork Tenderloin and 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
  • Extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1 tablespoon herbes de Provence
  • 1-2 yellow peaches or nectarines, quartered or cut into thick slices


1 Prep the tenderloin: 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 the grill: 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: Grill the tenderloin until until a meat thermometer inserted into the center of the thickest part reads 135°F, about 5 minutes per side. Remove and let rest while you cook the peaches.

Grilled Pork Tenderloin and Peaches

4 Grill the peaches: 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 Serve: 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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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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26 Comments / Reviews

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Did you make it? Rate it!

  1. Nina Sherron

    Sounds delightful. I want to put something with it. I’m drawing a blank. What is a good side dish?

    Show Replies (1)
  2. Dawn

    Oh my, I am here in the south of France with no grill. We come 3 times a year, and self cater in a small apartment, but open fires (including BBQ/grills) are prohibited. Two days ago, I was walking through the supermarket, and a couple of beautiful pork tenderloins just leapt into my shopping cart! Honestly, no effort on my part… :) Unfortunately, I hadn’t read this recipe, so I didn’t pick up the peaches.

    In summary, perhaps also helpful to Jasmine, I improvised using this recipe. I seasoned the pork with salt and pepper (most French pork is unenhanced, so it needs some salt), then sprinkled liberally with Herbes de Provence (made by Ducros), then wrapped in plastic wrap and refrigerated for a couple of hours. Thirty minutes before cooking, I removed the pork to a counter at room temperature, and preheated our miniature oven to 160C (325F). When the pork had de-chilled, I heated a pan of olive oil until shimmering, and seared the tenderloin on all sides (3 sides for me – it was difficult to balance). If I had peaches, I would sear those in the pork searing pan too – about 2-3 mins per side on medium high should be plenty.

    I then put the pork in the oven for about 20 mins and tested the temperature with a Thermapen instant read thermometer. When it read 135F in the lowest temp (thickest) area, I removed it from the oven, tented it with foil and put some oven gloves on top of the foil to keep the heat in. From various sources, I know that the meat continues to conduct heat to the interior during a resting period, so although 135F sounds low, 10 mins later it was at 145F, which the FDA approves.

    When we carved it, perfection! Juicy, tasty, pink but not raw. Just fabulous. Don’t worry if you don’t have an oven, you can still make this.

    Show Replies (1)
  3. Jasmine

    I want to make this but I don’t have a grill.
    How can I make this on a stove top or oven?

    Show Replies (2)
  4. Rebecca

    We made this last night and it was out of this world. We never had anything like it before, and surely never would have, had it not been for your website and fantastic photos. Thank you SO MUCH for sharing such wonderful and easy recipes!


  5. bmhost

    So easy and so good! Thank you for this great recipe to add to my collection!


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