Smoked Pork Tenderloin with Georgia Peach Glaze

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Smokey, sweet, and kissed with just enough heat—this Smoked Pork Tenderloin with Georgia Peach Glaze hits every note. Built for spring tables, backyard smokers, and serious flavor seekers.

Ingredients

For the Pork Tenderloin:

• 2 pork tenderloins (1 to 1.25 lbs each)
• 2 tbsp olive oil
• 2 tbsp Dijon mustard
• 2 tbsp Chef Paddy’s pork rub (or your favorite sweet/BBQ-style blend)
• Kosher salt, to taste

For the Peach Glaze:

• 1 cup peach preserves (or peach jam)
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp Worcestershire sauce (Chef Paddy’s pick: Bear & Burton’s W Sauce)
• ½ tsp crushed red pepper flakes (optional)
• Pinch of kosher salt

Instructions

1. Prep the Pork: Trim silver skin from tenderloins. Pat dry, rub with olive oil and Dijon, then coat with rub and a pinch of salt. Let rest at room temp while the smoker heats.
2. Preheat the Smoker: Heat to 225–250°F using peach, apple, or cherry wood.
3. Smoke the Pork: Place tenderloins directly on grates. Smoke 45–60 minutes until internal temp hits 120–125°F.
4. Glaze & Finish: Brush with peach glaze. Continue smoking until internal temp reaches 140–145°F, glazing again before pulling.
5. Rest & Slice: Let rest 10 minutes before slicing into medallions. Serve with extra warm glaze if desired.

How to Make the Peach Glaze

1. Combine peach preserves, Dijon, apple cider vinegar, W Sauce, and salt in a small saucepan. Add red pepper flakes if using.
2. Simmer over medium-low heat for 5–7 minutes, stirring until smooth and slightly reduced.
3. Keep warm or reheat before brushing onto pork.

Chef Paddy’s Tips

• Trim Clean, Not Deep: Remove silver skin but keep a thin fat cap for moisture and flavor.
• Let It Sit Before Smoking: Letting it rest rubbed at room temp builds deeper flavor and even cooking.
• Watch the Internal Temp Closely: Pull at 140–145°F max—use your Thermapen to stay dialed in.
• Glaze in Two Rounds: Apply glaze once at ~125°F and again before pulling for that perfect caramelized finish.
• Save Extra Glaze: Drizzle a little warmed glaze over sliced pork for extra shine and flavor pop.

Let’s cook with heart and hustle.