Peach Glazed Pork Tenderloin Platter

In Southern kitchens, sweet peaches have long met savory pork at the summer table. This sheet-pan platter bathes tenderloin in a sticky peach-preserve glaze alongside charred peppers, corn, and fresh basil for easy sharing.

Serves 6 · 20 min prep · 40 min cook

Estimate for one serving

• 390 cal
• 34g protein
• 28g carbs
• 14g fat

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Ingredients

• 2 (about 2 lb total) pork tenderloins
• 4 large ripe peaches, sliced
• 2 red bell peppers, strips
• 1 yellow bell pepper, strips
• 1 large red onion, wedges
• 1.5 cups fresh corn kernels
• 1/3 cup fresh basil
• 1/2 cup peach preserves
• 2 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 1 tbsp soy sauce or tamari
• 3 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 1/4 tsp red pepper flakes
• 1 tbsp butter

Instructions

1. 1Preheat the oven to 400°F and line a large sheet pan with foil for the sticky glaze cleanup later.
2. 2Pat the pork tenderloins dry and season all over with salt, black pepper, and smoked paprika; let them sit at room temperature 15 minutes while you prep the fruit and vegetables.
3. 3Whisk the peach preserves, Dijon, cider vinegar, soy sauce, minced garlic, grated ginger, and red pepper flakes into a glossy glaze; set aside half for serving.
4. 4Toss the peach slices, bell pepper strips, onion wedges, and corn with olive oil and salt on the sheet pan, spreading them into an even bed.
5. 5Nestle the seasoned tenderloins on top of the vegetables and brush generously with half the peach glaze so every surface is coated.
6. 6Roast for 20 minutes, then brush the pork again with more glaze and stir the peaches and peppers so they caramelize evenly.
7. 7Continue roasting another 10 to 15 minutes until an instant-read thermometer in the thickest part of the pork reads 145°F and the peaches are jammy and blistered at the edges.
8. 8Transfer the pork to a cutting board, tent loosely with foil, and rest 8 minutes so the juices redistribute and the meat stays rosy and tender.
9. 9While the pork rests, slide the pan of peaches and peppers back into the oven for 3 extra minutes if they need more color, then toss with the butter and most of the torn basil.
10. 10Slice the tenderloins into medallions, arrange them down the center of a large platter, spoon the warm peach-pepper-corn mixture all around, drizzle with the reserved glaze, and finish with the last of the basil for a bright, shareable centerpiece.