Sweet and smoky chipotle-glazed pork tenderloin topped with fresh peach salsa is a delicious way to celebrate peach season. Ready in about 40 minutes, this easy dinner delivers the perfect balance of sweet heat, juicy pork, and bright summer flavors.
Why You'll Love This Chipotle Glazed Pork Tenderloin with Fresh Peach Salsa
🍑 A delicious way to use summer peaches
Fresh peach salsa adds sweetness, brightness, and a burst of summer flavor that pairs beautifully with smoky chipotle-glazed pork.
⏱️ Weeknight-friendly
Ready in about 40 minutes, this recipe is easy enough for a busy evening but impressive enough for guests.
🍑🔥 Sweet, smoky, spicy, and fresh all at once
The combination of chipotle glaze and fresh peach salsa delivers layers of flavor in every bite.
🍽️ Grill or oven-friendly
Whether you're cooking outdoors or staying inside, this recipe works beautifully either way.
💪 Lean, satisfying, and naturally lower in fat
Pork tenderloin is one of the leanest cuts of pork, making this a flavorful meal that doesn't feel heavy.
My Inspiration
I've always loved the combination of sweet fruit preserves and smoky chipotle peppers. In fact, it's the same flavor combination I use in my Turkey Cutlets with Apricot Chipotle Glaze. When I found myself with more peaches than I knew what to do with, it seemed only natural to pair that sweet-smoky glaze with pork tenderloin and a fresh peach salsa.
The result is one of my favorite summer dinners. The chipotle glaze brings a little heat and a hint of smoke, while the fresh peach salsa adds sweetness, brightness, and plenty of seasonal flavor.
Jump to:
Chipotle Glazed Pork Tenderloin with Fresh Peach Salsa
Ingredients
For the Pork Tenderloin
- 1 pound pork tenderloin all silver skin removed
- ⅓ cup apricot or peach preserves
- 1 chili in adobo minced
- 1 teaspoon adobo sauce
- Salt and freshly ground pepper
For the Peach Salsa
- 2 cups peeled, pitted, and chopped fresh peaches
- ¼ cup finely diced red onion
- 1 jalapeño or serrano pepper finely minced, or more to taste
- ¼ cup chopped fresh cilantro
- 1 lime juiced (about 1 tablespoon)
Instructions
Make the Peach Salsa
- In a small bowl, combine the peaches, red onion, jalapeño, cilantro, and lime juice. Stir well and let stand at room temperature for at least 30 minutes while you prepare the pork tenderloin.
Prepare the Chipotle Glaze
- In a small bowl, combine the preserves, minced chipotle Chile and adobo sauce.
Season and Glaze the Pork
- Pat the pork tenderloin dry and season with salt and pepper. Brush with about half the glaze, reserving the remainder for cooking.
Cook the Pork
Grill Method
- Preheat a grill to medium-high heat and lightly oil the grates. Grill the pork, turning occasionally and brushing with the reserved glaze, until nicely browned and the internal temperature reaches 145ºF, about 15 to 20 minutes.
Oven Method
- Heat oven to 375ºF. Place the pork on a lightly oiled foil-lined baking sheet. Roast for about 20 minutes, or until the internal temperature reaches 145ºF. Brush with the remaining glaze and place under the broiler for 1 - 2 minutes to caramelize .
Rest and Serve
- Transfer the roast to a cutting board and let rest for 5 minutes before slicing.
Notes
- The sweetness of the salsa will vary depending on the ripeness of your peaches.
- For a spicier dish, add additional chipotle or jalapeño.
- Pork tenderloin is best cooked to an internal temperature of 145°F and allowed to rest before slicing.
- Leftover peach salsa is delicious with grilled chicken, fish, tacos, or simply scooped up with tortilla chips.
- Because the glaze contains preserves, it can brown quickly. If the pork is coloring faster than it's cooking, move it to indirect heat and finish cooking until it reaches 145°F.
Nutrition
Key Ingredients: Why They Matter
Pork Tenderloin - One of the leanest and quickest-cooking cuts of pork, pork tenderloin stays tender and juicy while providing the perfect backdrop for the sweet, smoky glaze and fresh peach salsa.
Yellow Peaches – Choose ripe yellow peaches for the best balance of sweetness and acidity. Yellow peaches have a brighter, more robust peach flavor that stands up well to the smoky chipotle glaze. White peaches are sweeter and more delicate, which can make the salsa taste flat and less vibrant.
Peach Tip: Choose peaches that are ripe and flavorful but still firm enough to dice neatly. Overripe peaches can become mushy and release too much juice into the salsa. If you're unsure how to peel peaches quickly and easily, see my guide on How to Peel Peaches. Yellow nectarines are also a good substitute.
Chipotle Peppers in Adobo - These smoked jalapeños add a rich, smoky heat that balances the sweetness of both the fruit preserves and the fresh peaches.
Peach or Apricot Preserves - Either works beautifully in the glaze. Peach preserves reinforce the fresh peach flavors in the salsa, creating a more peach-forward dish. Apricot preserves bring a slightly tangier, brighter flavor that complements the chipotle particularly well. Choose whichever you have on hand.
Fresh Lime Juice - A squeeze of lime brightens the salsa and helps balance the sweetness of the peaches and preserves.
Jalapeño or Serrano Pepper - Adds fresh heat and a little crunch. Use jalapeño for milder salsa or serrano if you prefer a spicier kick.
Fresh Cilantro - Cilantro adds freshness and ties together the sweet peaches, smoky chipotle, and bright lime flavors.
Cooking Tips for Success
Don't overcook the pork
Pork tenderloin is very lean and cooks quickly. Remove it from the grill or oven when it reaches 145°F and allow it to rest for 5 minutes before slicing.
Watch the glaze carefully
Because the glaze contains fruit preserves, it can caramelize and darken quickly. If the pork begins browning too much before it is cooked through, move it to indirect heat and finish cooking gently until done. Grilling Tip: Set up your grill with a hot side and a cooler side before you begin. The direct heat develops color while the indirect side gives you a safe place to finish cooking if the glaze starts to darken too quickly.
Use both direct and indirect heat on the grill
Start the tenderloin over direct heat to develop color and caramelization. If needed, move it to the cooler side of the grill to finish cooking without burning the glaze.
If baking the pork tenderloin in the oven, line your baking sheet with foil before adding the pork. The preserves in the glaze contain sugar, which can caramelize and burn as the pork cooks. Foil makes cleanup easy and saves you from scrubbing a baking sheet later.
Let the salsa rest
Fresh Peach Salsa benefits from at least 30 minutes of resting time. This allows the peaches, lime, onion, cilantro, and pepper to mingle and develop a more balanced flavor.
Choose peaches that hold their shape
Ripe peaches are important, but overly soft peaches can become mushy. Look for peaches that are fragrant and ripe but still firm enough to dice neatly.
Slice against the grain
After resting, slice the pork crosswise into medallions for the most tender bite and the best presentation.
FAQs
Fresh peaches are definitely the star of this recipe and give the salsa its best flavor and texture. Since this is a summer-inspired dish, I highly recommend using ripe, fresh peaches when they're in season. They hold their shape beautifully, add natural sweetness, and create the bright, juicy contrast that makes the salsa so special.
If you have to use frozen, thaw and pat dry. The texture of the salsa will be softer.
Yes. The salsa can be made up to a day in advance and refrigerated. The flavors actually improve as they mingle, although the peaches will soften slightly over time.
Absolutely. Boneless skinless chicken breasts or thighs work beautifully with both the chipotle glaze and fresh peach salsa. Cook chicken breasts to an internal temperature of 165°F and allow them to rest for a few minutes before serving.
Pork tenderloin is a small, lean, quick-cooking cut. Pork loin is much larger and requires a different cooking time. They are not interchangeable in this recipe.
You can, but I recommend yellow peaches. Their brighter acidity and more pronounced peach flavor stand up better to the smoky chipotle glaze. White peaches tend to be sweeter and more delicate.
As written, the recipe has a mild to moderate level of heat. For a milder version, reduce the amount of chipotle or remove the seeds from the jalapeño. For more heat, add extra chipotle or use a serrano pepper in the salsa.
Absolutely. This chipotle-apricot glaze works beautifully on pork tenderloin, chicken breasts, turkey cutlets, and even grilled chicken thighs. The sweet preserves balance the smoky heat, making it a versatile grilling glaze.
What to Drink with Chipotle Glazed Pork Tenderloin with Fresh Peach Salsa
Wine Pairings
🍑 Off-Dry Riesling
This is my first choice. The touch of sweetness complements both the peach salsa and chipotle glaze while the bright acidity keeps the pairing fresh and balanced. Look for German Kabinett or Spätlese Rieslings, where the touch of sweetness helps tame the chipotle heat.
🌿 Gewürztraminer
Its floral aromas and notes of peach, apricot, and spice work beautifully with the smoky chipotle and fresh fruit flavors.
🍷 Pinot Noir
If you prefer red wine, choose a fruit-forward Pinot Noir with soft tannins. The bright cherry and berry flavors complement the peaches without overwhelming the pork.
Beer Pairing
🍺 Citrus or Tropical IPA
Look for an IPA featuring notes of grapefruit, mango, pineapple, or citrus. The hop character stands up to the chipotle while the fruit notes echo the fresh peach salsa. Avoid overly bitter examples that can make the heat seem more intense.
Mocktail
🍑 Sparkling Peach Lime Cooler
Combine peach nectar, fresh lime juice, and sparkling water over ice. Garnish with a lime wheel and fresh mint. The bright citrus and peach flavors mirror the salsa while the bubbles keep the drink refreshing on a warm evening.
Cher says
You really create the best recipes and dishes, Linda! Fabulous!
LindySez says
Thank you, simple and good is the key 🙂