Grilled Pork Tenderloin and Peaches

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

Grilled Pork Tenderloin and Peaches
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.

Grilled Pork Tenderloin and Peaches
Elise Bauer

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
Elise Bauer

Grilled Pork Tenderloin and Peaches

Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Servings 2 servings

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 to 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
    Elise Bauer
  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.

    Elise Bauer
  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.

Nutrition Facts (per serving)
261 Calories
9g Fat
34g Carbs
14g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 2
Amount per serving
Calories 261
% Daily Value*
Total Fat 9g 12%
Saturated Fat 2g 8%
Cholesterol 31mg 10%
Sodium 655mg 28%
Total Carbohydrate 34g 12%
Dietary Fiber 5g 19%
Total Sugars 29g
Protein 14g
Vitamin C 24mg 120%
Calcium 35mg 3%
Iron 2mg 10%
Potassium 863mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.