House-Smoked Pork Tenderloin with Peach-Herb Relish

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

Tender pork tenderloin smoked to perfection, sliced and served with a sweet-tart relish of ripe peaches and fresh herbs. This Southern-inspired pork recipe, ready in about 100 minutes, pairs pork tenderloin, smoked sea salt, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs, trimmed pork tenderloin
• 1 tsp smoked sea salt
• 1/2 tsp smoked paprika
• 1 cup, diced fresh peaches
• 1/4 cup, finely diced red onion
• 2 tbsp, chopped fresh basil
• 1 tbsp white wine vinegar
• 1 tbsp extra-virgin olive oil
• 1 tsp fresh thyme leaves

The instant-read thermometer we’d check this pork with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat smoker to 225°F (or oven to 225°F with a smoker box). Rub pork tenderloin with 1 tsp smoked sea salt and 1/2 tsp smoked paprika, then place on smoker rack.
2. Step 2: Smoke for 1 hour 15 minutes, or until internal temperature reaches 145°F, turning halfway. Rest pork on a cutting board for 10 minutes.
3. Step 3: While pork smokes, combine diced peaches, 1/4 cup red onion, 2 tbsp basil, 1 tbsp white wine vinegar, 1 tbsp olive oil, and 1 tsp fresh thyme in a bowl. Toss gently and let sit for 15 minutes to meld flavors.
4. Step 4: Slice rested pork into 1/2-inch medallions. Spoon peach relish over each serving and serve warm.