Sweet & Savory Spiced Pork Tenderloin with a Peach Glaze
As late summer transitions into fall, this Sweet & Savory Pork Tenderloin recipe is the perfect one-skillet dinner to mark the occasion. Featuring warm spices and the sweetness of ripe peaches, this dish is sure to impress family, friends, or any guest. The unique flavor comes from a blend of seasonings, including The Bearded Butcher Hollywood Blend for a savory kick and a hint of cane sugar, which pairs wonderfully with the smoked pork loin. The final touch is a delicious glaze made with The Bearded Butcher Cinnamon Swirl, a perfect blend of warm spices and sugar that ties the entire dish together.
| Prep Time: 20 Minutes | Cook Time: 1 hour | Total Time: 1 hour 20 Minutes |
Ingredients:
- Pork Tenderloin, 2 Lbs.
- Garlic Cloves, 2 Cloves Minced
- The Bearded Butcher Hollywood Blend, 2 Tsp
- The Bearded Butcher Cinnamon Swirl Blend, 1 Tsp
- Ground Ginger, 1/2 tsp
- Brown Sugar, 1/2 Cup Packed
- Lemon Juice, 2 Tbsp
- Peaches, 2 Peaches Sliced
- Apple Juice, 1/2 Cup
- Fresh Thyme, 3-5 Sprigs
- White Cooking Wine, 1 Tbsp
- Corn Starch, 1 Tbsp
- Water For the Corn Starch Slurry, 2 Tbsp
Instructions:
-
Generously season the pork tenderloin with The Bearded Butcher Hollywood Blend. Place it in the smoker preheated to 300 °F, just long enough to achieve a seared exterior—do not cook it through yet.
-
Prepare the glaze: While the tenderloin is in the smoker, prepare the glaze. In a small bowl, stir together a mixture of The Bearded Butchers Hollywood Blend, The Bearded Butcher Cinnamon Swirl, ground ginger, brown sugar, lemon juice, finely minced garlic, white cooking wine, and apple juice.
-
Add the Peaches & Glaze: When the tenderloin's internal temperature approaches 130 °F, arrange the sliced or halved peaches in a skillet around the tenderloin. Drizzle the glaze over both meat and fruit, turning the peaches to coat evenly.
-
Finish Cooking & Baste: Return the skillet to the smoker. Continue to cook, frequently basting the meat and peaches with the glaze, until the pork reaches an internal temperature of about 145 °F and the peaches are tender.
-
Thicken the Sauce: Once the pork tenderloin is cooked, remove it from the skillet and set it aside to rest. Keep the skillet over low to medium heat and stir the pan sauce (or glaze) gently until it reduces and thickens to your preferred consistency. Be careful not to overheat - this helps concentrate the flavors without burning or curdling the sauce. Add 3-5 sprigs of fresh thyme into the skillet.
-
Serve: Slice the pork tenderloin and serve alongside the peaches. Pour the thickened glaze over the slices or serve it on the side so guests can help themselves.
Serve the beautifully sliced pork tenderloin alongside the tender, glazed peaches. Drizzle the rich, thickened sauce over the top to tie all the flavors together, or serve it on the side for a customizable finish. This dish is a perfect blend of sweet and savory, a true celebration of seasonal flavors that will make any meal feel special.
The unique flavor of this pork tenderloin is a testament to the power of a well-crafted spice blend. The Bearded Butcher's Hollywood Blend, with its "sweet and sultry" mix of cane and brown sugars, molasses, and savory spices like paprika, garlic, and onion, creates a perfect foundation for the pork. This rub not only seasons the meat but also caramelizes beautifully during the smoking process. The addition of their Cinnamon Swirl blend, which combines sugar, cinnamon, and a hint of cocoa, elevates the dish with a warm, comforting sweetness that perfectly complements the rich flavors of the pork and the bright, juicy peaches.
