Arkansas-Style Grilled Peach Glazed Pork Tenderloin

Introduction

There is something undeniably magical about Southern barbecue, where the sweetness of summer fruit meets the savory richness of perfectly grilled meat. This Arkansas-inspired grilled peach glazed pork tenderloin captures that essence beautifully, bringing a touch of Southern charm right to your outdoor kitchen. The natural sweetness of ripe peaches, combined with a tangy kick of vinegar and spices, creates a glaze that caramelizes gorgeously over the pork. Unlike traditional grilling methods that might dry out this lean cut, using an Arteflame grill allows you to achieve a restaurant-quality sear on the center grate while finishing the meat gently on the flat top, ensuring every bite remains succulent and tender. Whether you are hosting a festive summer cookout or looking to elevate a weeknight dinner, this dish promises a flavor profile that is both sophisticated and deeply comforting.

Ingredients

The Pork & Rub

• 2 Pork Tenderloins (approx. 1-1.5 lbs each), silverskin removed
• 2 tbsp Brown Sugar
• 1 tbsp Smoked Paprika
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Kosher Salt
• 1/2 tsp Black Pepper
• 1/2 tsp Cayenne Pepper (optional for heat)
• 2 tbsp Olive Oil (for coating the meat)

The Peach Glaze

• 1 cup Peach Preserves (or fresh peaches simmered down)
• 2 tbsp Apple Cider Vinegar
• 1 tbsp Soy Sauce
• 1 tbsp Dijon Mustard
• 2 cloves Garlic, minced
• 1 tbsp Bourbon (optional, for that Arkansas kick)
• Fresh Thyme leaves for garnish
• Grilled fresh peach slices for serving

Instructions

Step 1: Prepare the Meat and Rub

1. Begin by trimming any excess fat and the tough silverskin from the pork tenderloins to ensure an even texture.
2. In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Mix well to break up any sugar clumps.
3. Pat the pork dry with paper towels, then coat lightly with olive oil. Rub the spice mixture generously over the entire surface of the meat, pressing it in to adhere. Let it sit for at least 15-20 minutes while you fire up the grill.

Step 2: Fire Up the Arteflame

1. Start a fire in the center of your Arteflame grill. Allow it to burn down until the center cooktop reaches searing temperature (over 400°F) and the outer flat top provides different heat zones.
2. Lightly oil the cooktop surface to prevent sticking, using a high-smoke point oil like grapeseed or canola.

Step 3: Sear the Pork

1. Place the seasoned tenderloins directly on the hot center grill grate (or the hottest part of the flat top ring closest to the fire) to sear.
2. Sear for about 2-3 minutes per side, rotating until you achieve a rich, golden-brown crust on all sides. This locks in the juices.

Step 4: Cook and Glaze

1. Once seared, move the tenderloins to the cooler, outer area of the flat top cooktop to finish cooking efficiently without burning the exterior.
2. While the pork cooks, place a small cast-iron sauce pot on the flat top. Combine the peach preserves, apple cider vinegar, soy sauce, Dijon mustard, minced garlic, and bourbon. Stir until the sauce is bubbly and slightly thickened.
3. When the pork reaches an internal temperature of about 130°F, begin brushing the peach glaze generously over the meat. Continue flipping and glazing every few minutes until the internal temperature reaches 145°F. The glaze should be sticky and caramelized, not burnt.

Step 5: Rest and Serve

1. Remove the pork from the grill and place it on a cutting board. Tent loosely with foil and let it rest for 10 minutes. This allows the juices to redistribute throughout the meat.
2. Slice the tenderloin into medallions. Garnish with fresh thyme and serve alongside extra grilled fresh peach slices.

Tips

Cooking pork tenderloin to perfection requires attention to temperature. Because this cut is very lean, it can go from juicy to dry very quickly if overcooked. The most critical tool in your arsenal is a reliable instant-read meat thermometer. Pull the meat off the grill exactly when it hits 145°F; the residual heat during the resting period will finish the cooking process perfectly. regarding the glaze, because it contains sugar from the peach preserves and brown sugar, it can burn if exposed to direct high heat for too long. This is why we recommend moving the meat to the outer ring of the Arteflame cooktop before applying the glaze. The moderate heat there allows the sauce to thicken and cling to the meat without turning bitter. Finally, do not skip the resting step; cutting into the meat too early will cause all those delicious juices to run out onto the board rather than staying in the pork.

Variations

This recipe is incredibly versatile and can be tweaked to suit your personal palate. Here are a few ways to switch things up while keeping that Southern spirit alive:

• Spicy Habanero Peach: Add half a finely diced habanero pepper to the glaze mixture for a sweet and spicy contrast that packs a punch.
• Apricot or Nectarine: If you don't have peaches, apricot preserves or fresh nectarines work beautifully as a direct substitute.
• Rosemary Infusion: Swap the thyme for fresh rosemary in the rub and garnish for a more piney, earthy aroma that pairs well with pork.
• Ginger Kick: Add a teaspoon of grated fresh ginger to the glaze for an Asian-fusion twist that cuts through the sweetness.
• Smoky Bourbon BBQ: Double the amount of bourbon and add a dash of liquid smoke if you prefer a deeper, wood-fired flavor profile.

Best pairings

To create a complete Arkansas-style feast, you need sides that complement the sweet and savory nature of the main dish. Since you already have the Arteflame fired up, utilize the flat top to cook your sides alongside the pork.

• Grilled Asparagus: The charred, earthy flavor of asparagus balances the sweetness of the peach glaze perfectly.
• Creamy Coleslaw: A tangy, vinegar-based or creamy slaw adds a necessary crunch and acidity to cut through the richness of the pork.
• Cornbread or Grilled Corn: Serve with skillet cornbread or grill fresh corn cobs with butter and chili powder on the flat top.
• Roasted Potatoes: Slice baby potatoes, toss with oil and herbs, and roast them on the flat top until crispy.
• Beverage Pairing: An iced sweet tea or a crisp, dry white wine like Sauvignon Blanc pairs wonderfully, as does a smooth bourbon on the rocks.

Conclusion

This Arkansas-Style Grilled Peach Glazed Pork Tenderloin is more than just a recipe; it is a celebration of seasonal ingredients and the joy of outdoor cooking. The combination of the smoky char from the Arteflame grill, the tender, juicy meat, and the sticky, sweet glaze creates a harmony of flavors that is hard to beat. It is a dish that looks impressive on a platter but is deceptively simple to prepare. By following these steps and utilizing the unique heat zones of your grill, you guarantee a meal that will have your family and friends asking for seconds. So, fire up the grill, pour a glass of tea, and enjoy the delicious art of Southern grilling.