Grilled Peach BBQ Pork Tenderloin with Basil Corn Salad

Summer grills across the American South often pair stone fruit with smoky pork, and this plate leans into that sweet-savory habit. Juicy tenderloin takes a peach-BBQ glaze while a bright basil corn salad cools every bite.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 430 cal
• 36g protein
• 28g carbs
• 18g fat

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Ingredients

• 1 1/2 lb pork tenderloin
• 3 ripe peaches, halved and pitted
• 2 cups fresh corn kernels (from 3 ears)
• 1/2 cup BBQ sauce
• 2 Tbsp peach preserves
• 1 Tbsp apple cider vinegar
• 3 Tbsp extra-virgin olive oil
• 1/3 cup fresh basil, chopped
• 1/4 cup red onion, finely diced
• 2 Tbsp lime juice
• 1 1/4 tsp kosher salt
• 3/4 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp garlic powder

Instructions

1. 1Pat the pork tenderloin dry and trim any silver skin. Rub all over with olive oil, smoked paprika, garlic powder, salt, and black pepper. Let it sit at room temperature 10 minutes while the grill heats.
2. 2Preheat a gas or charcoal grill to medium-high heat, about 400°F, and oil the grates well so nothing sticks. Stir the BBQ sauce with peach preserves and apple cider vinegar in a small bowl for a quick glaze.
3. 3Place the pork on the hot grates and grill 4 to 5 minutes per side, turning to brown all around, until the exterior is marked and the internal temperature reaches about 135°F.
4. 4Brush the glaze generously over the pork during the last 3 to 4 minutes of cooking, flipping once so both sides get sticky and caramelized. Move to indirect heat if flare-ups start.
5. 5At the same time, place peach halves cut-side down on the grill. Cook 2 to 3 minutes until grill marks appear and the fruit softens slightly, then flip for 1 minute more. Transfer pork and peaches to a cutting board; tent the pork loosely with foil and rest 8 minutes.
6. 6While the pork rests, heat a skillet over medium-high or use a grill basket to quickly char the corn kernels 3 to 4 minutes until sweet and blistered in spots. Cool 2 minutes.
7. 7Dice two of the grilled peaches and toss with the charred corn, red onion, remaining olive oil, lime juice, chopped basil, and salt to make a bright salad. Slice the third peach for garnish if desired.
8. 8Slice the rested pork into medallions against the grain. Plate with the basil corn salad alongside and spoon any board juices over the meat. Serve immediately while the pork is juicy and the salad is still warm-cool.