Spice-Rubbed Pork Tenderloin with Grilled Peaches

You’ll want to double this spice blend recipe for this Pork Tenderloin — it’s the perfect balance of savory, sweet, and spicy.

Spice-Rubbed Pork Tenderloin with Grilled Peaches
Yields: 6 servings
  • ¼ cup firmly packed dark brown sugar
  • 1 tablespoon smoked paprika
  • 1 tablespoon kosher salt, plus additional, to serve
  • 2 teaspoons garlic powder
  • 2 teaspoons chili powder
  • 2 teaspoons ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon celery seed
  • 1 teaspoon ground cumin
  • 2 pounds pork tenderloin
  • Olive oil, for drizzling and brushing
  • 4 fresh peaches, halved and pitted
  1. In a medium bowl, combine brown sugar, paprika, salt, garlic powder, chili powder, pepper, onion powder, celery seeds, and cumin. Rub pork with seasoning rub. Drizzle with oil. Let stand for 30 minutes.
  2. Spray grill with nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
  3. Grill pork over direct heat, turning occasionally (moving to cooler side 
of grill as needed to control flare-ups), until browned, 8 to 10 minutes. Move to indirect heat. Grill until an instant-read thermometer inserted 
in thickest portion registers 145°, 
35 to 40 minutes. Let stand for 
10 minutes.
  4. Brush peaches with oil, and sprinkle with salt. Grill peaches 
cut side down for 1 to 2 minutes. Serve peaches with pork.



    • Hi Kathy! Yes! Try this: Brown the pork tenderloin on all sides in a skillet that can go in the oven (a cast-iron skillet would work well). After it is browned, place the skillet (with pork tenderloin inside) into a 425 degree oven and bake for 15 minutes. Let it rest for 10 minutes before slicing. You can “grill” the peaches by placing them cut side down in a skillet over medium-high heat for a few minutes.


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