100% Texas Iberico Pork Tenderloin

Texas Iberico® Pork Tenderloin with Mesquite Rub & Peach-Jalapeño Glaze

Serves 4 | Ready in 40 minutes (including rest time)

Juicy, smoky, and kissed with a sweet-and-spicy glaze, this tenderloin celebrates the Texas Hill Country in every bite—featuring mesquite-inspired spices and ripe Hill Country peaches.

Ingredients:
For the Pork:

1 Texas Iberico® Pork Tenderloin

1 tbsp Texas Olive Oil

1 tsp smoked paprika

1 tsp ground cumin

½ tsp ground coriander

½ tsp garlic powder

½ tsp kosher salt

¼ tsp black pepper

For the Peach-Jalapeño Glaze:

2 ripe Texas Hill Country peaches, peeled and chopped (or ½ cup peach preserves)

1 small jalapeño, minced (seeds removed for less heat)

1 tbsp apple cider vinegar

1 tsp Keepers Harvest Raw Honey

Pinch of salt

Instructions:

Prep the Pork:
Pat tenderloin dry and rub with olive oil. Mix paprika, cumin, coriander, garlic powder, salt, and pepper; rub all over pork. Let sit at room temp for 15–20 minutes while you prep the glaze.

Make the Glaze:
In a small saucepan over medium heat, combine peaches, jalapeño, vinegar, honey, and a pinch of salt. Simmer for 8–10 minutes until peaches are soft. Mash lightly or blend for a smoother glaze. Set aside.

Grill or Roast the Pork:

Grill: Preheat grill to medium-high. Sear pork 2–3 minutes per side, then reduce heat or move to indirect heat. Grill for 15–20 minutes, turning occasionally, until internal temp reaches 140–145°F.

Oven: Preheat to 400°F. Sear pork in a hot cast-iron pan until browned, then transfer to oven and roast for 15–18 minutes.

Glaze & Rest:
In the last 5 minutes of cooking, brush with peach-jalapeño glaze. Rest pork for 5–10 minutes before slicing.

Serve:
Slice and drizzle with more glaze. Pair with grilled corn, jalapeño cornbread, or a simple Lone Star Butter Lettuce salad.

Serving Suggestions:
Add a squeeze of lime and a sprinkle of chopped cilantro or mint just before serving for a fresh finish.

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