Peach BBQ Pork Tenderloin

This is a summer classic of Pork Tenderloin Smothered in a peach BBQ sauce and baked to perfection. It’s a sweet and tangy dinner that is ideal for warm summer evenings.

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❤️ Why You’ll Love Peach BBQ Pork Tenderloin

If you want a simple, summer dinner that involves no prep and perfectly cooked pork… This is the dinner for you. The pork is sweet from the peaches, and smokey from the BBQ sauce. It’s also a one pan dinner so the cleanup is minimal. A perfect dinner for busy summer nights!

🍲 Ingredients

Pork Tenderloin – My grocery store sells pork tenderloin in a package of two. I get one that is 2ish pounds and cooking both tenderloins is the perfect amount for my family of 5.

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Rub – This is simple and delicious. Onion powder, garlic powder, rosemary, brown sugar, and paprika. But if there is a specific pork rub you like, go ahead and use that!

Olive Oil – For searing the pork.

Beef broth – To thin out the sauce.

BBQ sauce – Whatever sauce you like for the flavor! I usually use whatever is in my fridge.

Peaches (Canned) – Since these are canned peaches, you can make this dinner all year long; not just in the summer when peaches are in season. The specific kind I use is the Simple Truth Organic, no sugar added, Yellow Cling Sliced Peaches – in a blend of organic peach juice and pear juice from concentrate.

👩‍🍳 How to Make Peach BBQ Pork Tenderloin

Start by preheating your cast iron skillet with 2 tablespoons of olive oil.
Mix together the dry rub seasoning and rub it on all sides of both pork tenderloins.
When your cast iron is preheated, turn the heat up to high and sear your pork on all sides until the outside is crispy and golden.
In a small mixing bowl, whisk together the beef broth, BBQ sauce, mustard, vinegar, and peaches. When the pork is seared, pour the sauce over the top of the meat directly into the cast iron pan.
Preheat your oven to 375 degrees. Transfer your cast iron pan into the oven and bake for 15 minutes. Remove the cast iron pan and cover with a sheet of aluminum foil to prevent the top from burning. Return it to the oven and bake for an additional 15 minutes until the internal temperature reaches 145.
Let the pork rest for 10 minutes before slicing and serving with extra sauce and a side of sourdough discard buns 🙂

🪄 Tips and Tricks

If you don’t have a cast iron skillet, sear the pork first in a regular pan and then transfer the meat into a 9×13 baking dish and pour the peach sauce in the pan before baking.
If you want to use fresh peaches, add another 1/4 cup of beef broth so there is enough liquid in the pan.
I served the pork with a side of my sourdough discard hamburger buns, turned into sliders. I just cut the dough into 12 pieces and baked them in a 9×13 baking dish topped with honey butter.

🗒 Sides

This will be good paired with baked beans, green beans, corn on the cob, or a summer fresh salad with sliced peaches. But my favorite side is, obviously, fresh bread. I pair it with my sourdough discard hamburger buns – turned into rolls.

Sourdough Discard Hamburger Buns – After the first rise, I divide the dough into 12 equally sized pieces. I place the rolls into a greased 9×13 baking dish and cover for a second rise. If I have to do something during the second rise, I will place them in the fridge for a few hours until I’m ready to bake them for dinner. I bake them exactly the same as the recipe says, But I’ll top it with honey butter before and after they have baked! This makes a sweet and crispy top, and a soft and tender inside.
Honey butter – Melt 6 tablespoons of butter and 2 tbs of honey together. Brush half the mixture on top of the buns before baking and brush the second half on top after baking.

🗒 Substitutions

If you want to use fresh peaches in the summertime, add another 1/4 cup of beef broth so there is enough liquid in the pan.

Use literally whatever BBQ sauce you want. I usually always have a half bottle of BBQ sauce in the fridge, and I’ll just use that because the sauce will be thinned out from the broth and the peach juice, this will just add a boost of flavor.

If you have a premade pork rub, that will work too. I still like to add just a touch of brown sugar for extra sweetness to compliment the peaches.

🗒 Best served with

Summer fresh sides.
Rolls/ Buns
Sweet tea.
Backyard BBQ.

👝 How to Store Leftovers

Store your leftover pork tenderloin in an airtight container in the refrigerator for up to 3 days. Serve warm with extra sauce!

🤔 Common Questions

What if I don’t have a cast iron skillet?

If you don’t have a cast iron skillet, sear the pork first in a regular pan and then transfer the meat into a 9×13 baking dish and pour the peach sauce in the pan before baking.

Can I make this with Pork Chops?

Yes! Just sear your pork chops and finish cooking on the stove (not the oven or the pork chops will overcook) with the sauce on top or on the side.

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This is a summer classic of Pork Tenderloin Smothered in a peach BBQ sauce and baked to perfection. It's a sweet and tangy dinner that is ideal for warm summer evenings.

Prep Time:15

Cook Time:30

Resting time:10

Total Time:55

Equipment

Large cast iron skillet
Kitchen tongs
Measuring cups
cutting board

Ingredients

2 pork tenderloins (about 2 lbs.)
2 tbs olive oil

Pork Rub

3 tbs brown sugar
1 tsp paprika
1 tsp garlic powder
½ tsp onion powder
½ tsp pepper
½ tsp dried rosemary

Sauce

¼ cup beef broth
½ cup BBQ sauce your favorite kind
1 tbs dijon mustard
1 tbs apple cider vinegar
1 can peaches

Instructions

Start by preheating your cast iron skillet with 2 tablespoons of olive oil.
Mix together the dry rub seasoning and rub it on all sides of both pork tenderloins.
When your cast iron is preheated, turn the heat up to high and sear your pork on all sides until the outside is crispy and golden.
In a small mixing bowl, whisk together the beef broth, BBQ sauce, mustard, vinegar, and peaches. When the pork is seared, pour the sauce over the top of the meat directly into the cast iron pan.
Preheat your oven to 375 degrees. Transfer your cast iron pan into the oven and bake for 15 minutes. Remove the cast iron pan from the oven and cover with a sheet of aluminum foil to prevent the top from burning. Return to oven and bake for an additional 15 minutes until the internal temperature reaches 145.
Let the pork rest for 10 minutes before slicing and serving with extra sauce and a side of sourdough discard buns 🙂

Notes

If you don’t have a cast iron skillet, sear the pork first in a regular pan and then transfer the meat into a 9×13 baking dish and pour the peach sauce in the pan before baking.

If you want to use fresh peaches, add another 1/4 cup of beef broth so there is enough liquid in the pan.

I served the pork with a side of my sourdough discard hamburger buns, turned into sliders. I just cut the dough into 12 pieces and baked them in a 9×13 baking dish topped with honey butter.

Nutrition

Course: Main Course

Cuisine: American

Keyword: Dinner, Peaches, Sourdough, summer cake

Servings:

Calories: 73kcal