Garlic King Peach-Glazed Pork Tenderloin (Fast Weeknight Grill)
When it’s hot out and you want big BBQ flavor without babysitting a smoker, pork tenderloin is the move. We hit it with Brunk Garlic King All Purpose Garlic Seasoning, then brush on a quick peach-bourbon style glaze while it finishes over the coals.
Ingredients
- 1 pork tenderloin (about 1 to 1 1/4 lb), trimmed
- 1 1/2 tbsp Brunk Garlic King All Purpose Garlic Seasoning (plus a pinch to finish)
- 1 tbsp olive oil
- 2 peaches, halved and pitted
- 4 to 6 green onions (optional, for the grill)
Quick Peach Glaze
- 1/2 cup peach preserves
- 1 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 to 2 tbsp bourbon (optional) or 1 tbsp extra vinegar + 1 tsp vanilla
- 1 tbsp water (as needed to loosen)
Instructions
- Heat the grill: Set up for two-zone cooking (one side hot, one side medium/indirect). Target about 425–450°F on the hot side.
- Season the pork: Pat tenderloin dry. Rub with olive oil, then coat all over with Brunk Garlic King.
- Make the glaze: In a small saucepan (or microwave-safe bowl), warm peach preserves with vinegar and Dijon. Stir in bourbon if using. Add a splash of water if it’s too thick to brush.
- Sear: Place tenderloin over direct heat and sear 2–3 minutes per side until you get solid color and grill marks.
- Glaze + finish: Move pork to indirect heat. Brush with glaze, close the lid, and cook 8–12 minutes more, turning and glazing once or twice, until internal temp hits 145°F.
- Grill the peaches: While the pork finishes, grill peach halves cut-side down over direct heat for 2–3 minutes until caramelized. Toss green onions on for 1–2 minutes per side if using.
- Rest + slice: Rest pork 5–10 minutes, then slice. Spoon extra glaze over the top and finish with a tiny pinch of Garlic King.
Tips
If your glaze starts to darken fast, pull the pork to indirect heat sooner—sugar loves to scorch. No peaches? Apricot preserves work great too.