Smoked Pork Tenderloin with Georgia Peach Glaze

Smokey, sweet, and kissed with just enough heat—this Smoked Pork Tenderloin with Georgia Peach Glaze & Heart & Hustle Rib Rub 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
• 2–3 tbsp Heart & Hustle Rib Rub
• 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 Heart & Hustle Rib 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

• Built for Pork: Heart & Hustle Rib Rub brings the perfect balance of sweet, savory, and pepper to complement the peach glaze.
• Trim Clean, Not Deep: Remove silver skin but keep a thin fat cap for moisture and flavor.
• Watch the Internal Temp: Pull at 140–145°F max for juicy, tender pork.
• Glaze in Layers: One coat at ~125°F, one at the finish—this builds that sticky, caramelized exterior.
• Finish Strong: A light extra sprinkle of seasoning right after slicing wakes everything up.
• Save Extra Glaze: Drizzle a little warmed glaze over sliced pork for shine and flavor pop.

Let’s cook with heart and hustle.