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Smoked Paprika Grilled Pork Tenderloin Recipe with Easy Peach Jalapeño Glaze

smoked paprika grilled pork tenderloin - featured image
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A smoky, sweet, and slightly spicy grilled pork tenderloin featuring a bold smoked paprika seasoning and a fruity peach jalapeño glaze. Perfect for quick, flavorful dinners or entertaining.

Ingredients

Scale
  • 1 to 1.5 pounds pork tenderloin, trimmed of silver skin
  • 2 tablespoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil
  • 2 medium fresh peaches, peeled and diced
  • 1 small jalapeño, seeded and finely chopped
  • 2 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon fresh lime juice
  • 2 tablespoons water

Instructions

  1. Trim the pork tenderloin by removing any silver skin and pat dry with paper towels. (5 minutes)
  2. In a small bowl, mix smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub the spice blend evenly over the pork tenderloin, drizzle with olive oil, and rub again to coat. Let rest at room temperature for 15 minutes. (15 minutes)
  3. Prepare the glaze by combining diced peaches, chopped jalapeño, honey, apple cider vinegar, lime juice, and water in a small saucepan over medium heat. Simmer, stirring occasionally, until peaches soften and the mixture thickens slightly, about 10-12 minutes. Break down peaches with a fork or potato masher for a chunky glaze. Remove from heat and set aside. (15 minutes)
  4. Preheat the grill to medium-high heat (around 400°F). Lightly oil the grates to prevent sticking. (5 minutes)
  5. Grill the pork tenderloin for 12-15 minutes total, turning every 4-5 minutes. During the last 5 minutes, brush the peach jalapeño glaze generously on all sides. Use a meat thermometer to check for an internal temperature of 145°F. (15 minutes)
  6. Remove the pork from the grill and let it rest for 5-10 minutes to allow juices to redistribute. (5-10 minutes)
  7. Slice the tenderloin into ½-inch slices, drizzle with extra glaze if desired, and serve immediately.

Notes

If glaze is too thick while cooking, add a splash of water to keep it spreadable. Apply glaze only during the last 5 minutes of grilling to avoid burning. Resting the meat after grilling is crucial for juicy results. A meat thermometer is highly recommended to avoid overcooking. If no grill is available, use a grill pan or cast iron skillet and finish in the oven at 400°F for 15-18 minutes, glazing during the last 5 minutes under the broiler.

Nutrition

Keywords: smoked paprika, grilled pork tenderloin, peach jalapeño glaze, easy pork recipe, smoky pork, sweet and spicy glaze, quick dinner, barbecue pork

Find it online: https://bakebelle.com/smoked-paprika-grilled-pork-tenderloin-recipe-with-easy-peach-jalape-n-o-glaze/