Grilled Pork Tenderloin and Peaches

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.

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


  • 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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  • 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.

    • Dawn

      Ugh, OK typos galore…

      First of all don’t worry if you don’t have a ***grill*** you can still make this. :)

      Secondly, I forgot to say, don’t start searing the peaches until the pork is resting, soggy peaches are not good :)

  • Jasmine

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

    • Dawn

      Some suggestions below. And I have actually cooked this in my oven – not a theoretical recipe, it worked beautifully. :)

    • Julie

      I have made it on my stove top in a cast iron pan. I sear it on both sides on high heat and then put it in a 350 degree oven until the center reaches about 140 degrees. I take it out, let it rest for a few minutes, and then slice and serve.

  • 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!


  • Peter

    SImple and delicious. I chose to cook the tenderloin on a cast iron grill plate, which seared it well but kept the herbs from burning and the meat very moist. A few minutes for each side of the peaches was plenty. Did a side of orzo with some butter and fresh chopped basil.


  • Tauline Rutherford

    I rubbed the pork roast with mustard, then used our Savory Rub to coat. We used a smoker to cook the pork (225 degrees for approx. 3 hours) to a temp. of 150, let it rest and finish cooking. Final temp was 155. Grilled the peaches as recommended and they turned out beautiful!!! We use a lot of your recipes with our seasonings. Will post this link for sure! Keep up the good work!

  • bmhost

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


  • Diana V

    I made this tonight only I used center cut pork chops instead of pork tenderloin to save money since it’s just my husband and me, and it was sooo… good!!! I’ve been nervous about trying herbes de Provence because I tend to be sensitive to lavender but your testimonial above convinced me to give it a shot. I *love* it!!! Now I just have to wait and see if I end up with a migraine, if I end up migraine free it’s my new go-to seasoning for pork.

    Thank you so much for starting this website. I’ve absolutely loved every single thing I’ve ever made from it and it has inspired me to try new things many times over.

  • Elise Lafosse

    Just want to say that even browning the tenderloin on the stove, then cooking in a 350 degree oven and sauteing the peaches, the result was still delicious. We had this with your Provencal New Potatoes recipe….excellent all the way around…thank you! Elise Lafosse

  • Elise Lafosse

    This looks so good, however I rarely use a grill…Is there anyway I can do this in the oven and saute the peaches over the stove? Any suggestions on cooking without using a grill? Probably won’t taste as good but still good I am thinking…Thanks.

    I would brown the tenderloin in a little olive oil on high heat, then finish it in a 350°F oven. While the tenderloin is cooking in the oven I would brown the peaches in the same pan I had used to brown the meat. Good luck! ~Elise

  • Sharon

    This post inspired me to re-work a cuban marinated pork roast for the grill. Yum! Used oregano, salt, pepper, bay leaves, and orange zest, after marinating in a combo of orange juice, grapefruit juice and red wine. Thanks for the idea…and I’m going to definitely try the peaches, too!

  • Kim

    This really looks great. I do a ‘barbecue’ type of rub sometimes – cumin, smoked paprika, garlic and onion powder, and serve it with a grilled mango salsa. I also frequently make an herb and fresh garlic paste, spread it on and then wrap it in bacon and tie it up. I grill this one a little slower and lower due to the fat/flare ups. Yes, it’s pork wrapped in pork :-).

  • Sw33tfaith

    All of your receipes are so good. I am making three of your recipes this week (made this tonight, baked ziti tomorrow and then shrimp fried rice.) My husband and I loved this. The pork was so flavorful. I used rosemary, italian, salt and pepper and it turned out great. It took quite a bit longer to grill (might be my grill or living at a high altitude.) Keep these great receipes coming. Thanks

  • Rainbowcreek

    This looks excellent and sounds like a perfect simple summer dinner. I love peaches w/pork as well, grilling is a great way to enjoy them with a savory dish. I think you can get the herbes de Provence from Cost Plus for a very reasonable price, love the prices on their packaged spices and seaonings! I think I’ll pick up a new pack since I am not sure of the date on mine :)

    We prefer our pork tenderloin pretty pink in the center and rare pork is perfectly safe nowadays. I would probably pull it from the heat at about 130-135, be sure to let it stand at least 5 mins before slicing.

  • mantha

    Now that the cherries have finally started to come in, a nice variant on this might be grilling the peaches on a fine brochette or thin wooden grilling sticks, alternating with some big black cherries, still firm and a hair short of perfectly sweet-ripe, for the tang. (I’d leave the cherries stone-in so they don’t break up — if it’s outside grill, no one will mind spitting a few pits. :)) The herbes de Provence blend is perfect with this fruit — if I were using mango slices, I might like a chipotle-based rub.

  • Melanie

    Looks wonderful! One question though – how do you get the peaches off the pit without mashing them to bits? Is there some magical trick? I have just about given up on grilling stone fruit because my fruit ends up being mush instead of pieces. Any tips would be greatly appreciated.

    Great question. Look for “freestone peaches” in your market; they’ll be easier to pit. Otherwise, I agree, it’s difficult. It helps to start with a peach that is still a little firm. ~Elise

  • David

    Step 5 says “Slice the tenderloin into 1/4-inch pieces and drizzle any juices from the pan over them.”

    There is no pan with juices if it was grilled with direct heat.

    Other than that, this is now on my “to grill” list.

    Good point. I meant the juices that might be released when you slice into the tenderloin. I’ve adjusted the instructions. Thanks! ~Elise

  • Charles Dunn

    Do the peaches need to be peeled before grilling? From the photos it appears that they are not peeled.

    It sort of depends on the peaches. The peaches we used had thin skins, and didn’t need to be peeled. ~Elise

  • Deana @CookTJ

    Beautiful photo and great combo! I often marinate pork tenderloin with a apricot/peach jam + soy + ginger + garlic + Dijon combination (or for an easier version, I use jam + Trader Joe’s Soyaki + Dijon)

    I’ve had peaches grilled with balsamic vinegar (fantastic) and I wonder if a balsamic glaze over both the pork and peaches here might be a nice variation…mmm

    Our peach tree just had its (enormous, overwhelming) harvest a couple of weeks ago and after reading this, I’m wishing we had grilled more of them! We do have plenty of jam though… :)

  • 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.

  • 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. :)

  • 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!