Spicy Peach Pork Tenderloin

Spicy Peach Pork Tenderloin

workinmama 0

"This sweet and spicy dish is a flavor explosion with very few ingredients! This recipe was an experiment, and I was very surprised to find the flavor and aroma was very reminiscent of Thai ingredients such as red curry, coconut milk, and lemongrass. The pork will be juicy and flavorful with no need to marinate. Garnish with lime wedges. Enjoy!"

Ingredients 55 m {{adjustedServings}} servings 361 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 361 kcal
  • 18%
  • Fat:
  • 20.9 g
  • 32%
  • Carbs:
  • 26.8g
  • 9%
  • Protein:
  • 17.7 g
  • 35%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 110 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Mix honey, olive oil, lime juice, chipotle pepper, 3 tablespoons adobo sauce, and garlic together in a bowl.
  3. Place tenderloin in a baking dish; top with peach slices. Pour honey sauce over tenderloin. Cover with a lid or aluminum foil.
  4. Bake in the preheated oven until meat is no longer pink in the center, 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Let rest for 10 minutes; cut into very thin slices. Serve topped with the cooked peaches and pan juices.
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  • Cook's Note:
  • Sauce will be of medium heat. Substitute 1 tablespoon red pepper flakes for the chipotle pepper if desired. Also excellent with chicken breast instead of pork, served over a bed of jasmine rice.
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Reviews 5

  1. 5 Ratings


Changed a few things. I let the meat marinate in the honey sauce [ which I changed to a small can of chipotle adobe ( included seeds), 1/4 honey, 1/4 olive oil] for an hour. Coated the pan with butter and then season lightly with Pappies seasoning salt. Also did two peaches so there were extra when serving. Uploaded the photo. Enjoy :)

Della La-la Bella

It was okay. followed the recipe as directed.


I made this for my family last night for dinner. I followed the directions as is, except (1) this New Mexico gal did not have any chipotle chiles in adobo sauce! I used 1 TBS of ground dried chipotle instead. And (2) I marinated the tenderloin in the honey sauce for 3 hours before baking it. I thought the sauce was intriguing and was anxious for it to really flavor the entire roast. It did and it was delicious! As stated in the recipe, this roast was very tender and very flavorful. I used one fresh peach, sliced, but next time will use two, as the peaches added such a nice flavor. My family loved this dish. It will be one of my two go-to pork tenderloin recipes from now on. Next time I will add that second peach and again marinate the roast for at least 3 hours. I'm also going to try sprinkling chopped fresh cilantro over the finished roast, as it goes well with our red and green chiles.