Everyday Peach-Glazed Pork Tenderloin (Sticky-Sweet Summer Grill)

Peaches on the grill just make sense. This tenderloin gets a quick Brunk rub, a hot sear, and a sticky peach glaze that tastes like summer showed up hungry.

What you’ll need

• 1 pork tenderloin (about 1–1.25 lb), trimmed
• 1 tbsp Everyday Brunk Original All Purpose Seasoning (plus more to taste)
• 1 tbsp olive oil
• 2 ripe peaches, halved and pitted
• 1/3 cup peach preserves (or apricot preserves)
• 1 tbsp apple cider vinegar
• 1 tbsp BBQ sauce (optional, for a little extra smoke)
• 1 tsp Dijon mustard (optional, for balance)
• Pinch of red pepper flakes (optional)

How to make it

1. Heat the grill. Set up for medium-high heat (about 400–450°F). Oil the grates.
2. Season the tenderloin. Pat dry, rub with olive oil, then coat all sides with Everyday Brunk. Let it hang out while the grill heats.
3. Mix the glaze. In a small bowl, stir together preserves, vinegar, and (optional) BBQ sauce + Dijon + pepper flakes.
4. Grill the peaches first. Place peaches cut-side down for 2–3 minutes until you get good marks. Flip for 1 more minute, then pull off and roughly chop.
5. Sear the tenderloin. Grill 2–3 minutes per side to build color all around (about 8–10 minutes total).
6. Glaze and finish. During the last 3–4 minutes, brush on the glaze (a couple thin layers). Move to indirect heat if it starts to darken too fast. Cook to 145°F internal.
7. Rest and slice. Rest 5–10 minutes, slice, then spoon the chopped grilled peaches over the top with any extra glaze.

Brunk tips

• If you’ve got time, season the tenderloin 30 minutes ahead for deeper flavor.
• Glaze late—sugars burn fast. Thin layers beat one heavy dunk.
• This is killer tucked into toasted buns with slaw for leftovers.