Reverse Seared Peachy Pecan Pork Tenderloin

A Sweet & Smoky Showstopper for the Grill

When it comes to pork tenderloin, few techniques deliver the perfect combination of juiciness, flavor, and presentation quite like the reverse sear. This Reverse Seared Peachy Pecan Pork Tenderloin takes things to the next level by pairing Smoky Pecan Rub by The Spice Lab with a luscious glaze of Sweet Peach Foundry BBQ Sauce. The result is a tender, juicy centerpiece that’s crusted in pecan-smoked goodness and finished with a caramelized, peachy glaze. With only a handful of ingredients and minimal prep time, this recipe proves that simple really can be spectacular.

Why the Reverse Sear Works

Reverse searing is a technique that starts your cook low and slow, finishing with a blast of direct heat to lock in flavor and create a crave-worthy crust. By starting your pork tenderloin on the indirect side of the grill, you give the rub time to develop depth and allow the meat to cook evenly without drying out. Once it hits the sweet spot of 130–135°F internally, brushing on layers of peach BBQ sauce and searing it over the flames creates that glossy, caramelized finish that looks just as good as it tastes.

Flavor Profile

The Smoky Pecan Rub lays the foundation with bold, nutty smoke and savory seasoning, while the Sweet Peach Foundry BBQ Sauce balances everything with a fruity tang and sticky-sweet finish. The combination makes this dish both backyard-friendly and dinner-party-worthy. Pork tenderloin is lean by nature, but when treated right, it can rival the juiciest cuts of beef—and this recipe does just that.

Serving Suggestions

Once rested and sliced into medallions, this pork tenderloin is a showstopper on its own, but it also pairs beautifully with grilled veggies, roasted sweet potatoes, or even a bright summer salad. The glaze brings enough sweetness that you won’t need heavy sides—just fresh, simple accompaniments that let the pork shine. And if you’re lucky enough to have leftovers, these medallions make incredible sandwiches the next day.

BBQ

|

Smoker

Reverse Seared Peachy Pecan Pork Tenderloin

No ratings yet

Print RecipeShare recipe

Servings

4

Prep Time

10 minutes

Cook Time

20-30 minutes

This juicy pork tenderloin is crusted with smoky pecan rub and glazed with sweet peach sauce makes for a perfect centerpiece with minimal effort.

Ingredients

• 2 Tbsp Smoky Pecan Rub by The Spice Lab
• 1/3 cup Sweet Peach Foundry BBQ Sauce
• 1–1.5 lb Pork Tenderloin, trimmed
• 1 Tbsp Olive Oil

Directions

1. Preheat your grill for two-zone cooking: set one side of the grill to medium-high heat and leave the other side off for indirect cooking. Aim for an ambient grill temperature of around 375°F on the indirect side.

2. Trim the pork tenderloin of any excess silver skin or fat for even cooking and better texture.

3. Apply olive oil to the pork as a binder and season generously with Smoky Pecan Rub by The Spice Lab. Let the rub sit for 10-15 minutes.

4. Place the pork on the indirect side of the grill (away from the direct flames). Close the lid and cook for 15–20 minutes, turning occasionally to promote even cooking.

5. Check internal temperature with a meat thermometer. Once it hits around 130–135°F, brush with Croix Valley Foundry Series Sweet Peach BBQ Sauce, and move the pork to the direct heat side to sear and build caramelization and color.

6. Continue searing and flipping the pork every minute or so while brushing additional layers of sauce on your pork. Continue until the sauce is caramelized and the internal temp reaches 140°F.

7. Let rest for 5–10 minutes before slicing into medallions. This allows juices to redistribute and keeps the meat moist.