grilledglazedsummerfruittwo-zone fire

Grilled Pork Loin with Peach Glaze

Name: Grilled Pork Loin with Peach Glaze
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Ingredients: 2.5 lbs Boneless pork loin roast; 3 cups Ripe peaches, diced (or frozen, thawed); 3 tbsp Apple cider vinegar; 3 tbsp Honey; 1 tbsp Fresh ginger, grated; 1 Garlic clove, minced; 1/2 tsp Crushed red pepper flakes; 2 tbsp Olive oil; 2 tsp Kosher salt; 1 tsp Black pepper

55 min 6 servings Medium

Cut used: Pork Loin pork →

Prep

15 min

Cook

40 min

Total

55 min

Grilling a whole pork loin requires a two-zone fire so the exterior caramelizes without the lean interior overcooking before it's done. A reduced peach glaze with a hit of apple cider vinegar and ginger balances sweetness with acidity, painted on in the final minutes so the sugars don't burn. This dish is at its best in late summer when peaches are at peak ripeness, but frozen peaches work well year-round.

What Ingredients Do You Need?

2.5 lbs Boneless pork loin roast
3 cups Ripe peaches, diced (or frozen, thawed)
3 tbsp Apple cider vinegar
3 tbsp Honey
1 tbsp Fresh ginger, grated
1 Garlic clove, minced
1/2 tsp Crushed red pepper flakes
2 tbsp Olive oil
2 tsp Kosher salt
1 tsp Black pepper

How Do You Make Grilled Pork Loin with Peach Glaze?

1
Make the peach glaze
Simmer diced peaches, vinegar, honey, ginger, garlic, and red pepper flakes in a saucepan over medium heat for 15-20 minutes until thickened. Puree half of it for a smoother glaze, leaving some texture.
2
Set up the grill
Prepare a two-zone fire, with hot coals or high burners on one side and no direct heat on the other.
3
Season the loin
Rub the pork loin with olive oil, salt, and pepper on all sides.
4
Sear
Sear the loin directly over the hot zone for 3-4 minutes per side until nicely marked.
5
Move to indirect heat
Transfer to the cooler side of the grill, close the lid, and cook for 20-25 minutes, turning occasionally.
6
Glaze
In the last 10 minutes of cooking, brush the peach glaze over the loin repeatedly, building up layers of caramelized glaze.
7
Check temperature
Remove from the grill once internal temperature hits 145°F.
8
Rest and serve
Rest for 10 minutes, then slice and serve with the remaining glaze on the side.

What Are the Pro Tips for This Recipe?

💡 Apply the glaze only in the last stretch of grilling since its sugar content burns quickly over direct heat.
💡 A meat thermometer is the most reliable way to avoid overcooking this lean cut.
💡 Frozen peaches work nearly as well as fresh if thawed and drained slightly first.
💡 Leftover glaze keeps refrigerated for a week and is great on grilled chicken too.