Smoky Mezcal-Peach Glazed Pork Tenderloin

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Roasted pork tenderloin coated in a smoky mezcal and peach glaze, delivering a juicy, caramelized crust with a hint of smoky sweetness. This pork recipe, ready in about 40 minutes, pairs pork tenderloin, mezcal, peach preserves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 15 min Cook: 25 min Serves 4 International cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Pat dry 1.5 pounds pork tenderloin and season evenly with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon smoked paprika, and 1/2 teaspoon garlic powder.
  2. Step 2: Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat until shimmering. Sear the pork tenderloin on all sides for 2-3 minutes per side until golden brown.
  3. Step 3: In a small bowl, mix together 1/4 cup mezcal, 1/3 cup peach preserves, and 1 teaspoon fresh thyme leaves until smooth.
  4. Step 4: Brush the mezcal-peach glaze all over the seared pork tenderloin, reserving a small amount for basting.
  5. Step 5: Transfer the skillet to the preheated oven and roast the pork for 15-20 minutes, basting with reserved glaze halfway through, until an instant-read thermometer inserted into the thickest part reads 145°F.
  6. Step 6: Remove from oven and let the pork rest for 10 minutes before slicing to allow juices to redistribute and maximize tenderness.

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