Peach Glazed Pork Tenderloin is a quick and easy entree for a special dinner or any night of the week. The peach glaze is made from three simple ingredients and requires no more effort than popping it into the microwave to melt the butter. The magic happens in the air fryer, but I’ve added some basic instructions if you haven’t yet jumped on this bandwagon.
First of all, it is important that you distinguish the difference between pork tenderloin vs pork loin. (Just click the highlighted link that includes photos.) In short, a pork tenderloin is like the filet mignon of pork, and usually weighs around 1 pound. It’s long and thin, as you’ll see from the linked photos. It is very tender and cooks quickly. Getting the right cut of meat is the harded part of this recipe, and it’s not hard. 🙂
Now, maybe you can’t find peach preserves or just don’t care for peaches. No problem! Substitute your favorite fruit preserves and use your imagination. For example, try cherry, cranberry, raspberry, apricot, strawberry, orange marmalade, apple or even hot pepper jelly preserves. Go for it!
Note that this recipe was tested in the Instant Pot Vortex Plus 10 air fryer which has two trays rather than a basket. It should be easily adaptable to any large air fryer. Plan ahead to take out the tenderloin and let it come to room temperature before you begin.
Peach Glazed Pork Tenderloin Recipe
For the Glaze:
2 Tablespoons peach preserves
1 Tablespoon butter
1-1/2 teaspoons Worcestershire sauce
Make the Glaze:
Place the peach preserves, butter, and Worcestershire sauce in a small microwave-safe bowl. Cook about 20-30 seconds or until the butter has melted. Whisk until combined, and set aside to cool while you prepare the pork.
For the Pork Tenderloin:
Generously season the pork on all sides with onion powder, garlic powder, salt, and fresh ground black pepper. The amounts are according to your own personal preferences, but don’t skimp on the salt. It helps balance the sweetness of the glaze.
Place the pork on one of the trays and position on the center shelf of the air fryer. Set to air-fry at 400F for 10 minutes. After 10 minutes, remove the pork and slather it with the peach glaze. Return the pork to the air-fryer, making sure you’ve turned the meat to the opposite side from your beginning point. Air-fry an additional 5 minutes. If it is getting too brown, move the tray to the bottom shelf.
When the timer goes off, remove the tenderloin to a plate. Brush on any remaining glaze, cover with foil, and let it rest for 5 minutes before slicing to serve.
The pork should be faintly pink in the center. Over-cooking will dry it out. Use an instant-read meat thermometer if you need accuracy. Medium-rare is 165F and medium is 170F. If you like it more well-done, add a couple more minutes to the final cooking time.
Yield: 2 to 3 servings
If you do not have an air-fryer, preheat oven to 400F. Heat a heavy, hard-anodized skillet over medium heat. Add about a tablespoon of butter or oil and brown the meat on all sides.
When browned, place the tenderloin on a shallow baking pan and brush with the glaze. Place in the preheated oven and roast for 5 minutes. Remove and brush with any remaining glaze. Cover with foil and let rest 5 minutes before slicing.
• I buy my pork tenderloin at Sam’s Club (a warehouse store). They come in a 2-pack, but each one of those contains 2 pork tenderloins (for a total of 4). So, I usually cook 2 at a time. If you do so, double the glaze recipe, and swap the tray positions at the halfway cooking point.
Peach Glazed Pork Tenderloin Recipe Photo ©2021 Peggy Filippone