I promise this Peach Sauce For Pork Tenderloin turns boring pork into a sticky-sweet showstopper with an orange-habanero mojo that’ll have your guests actually talking about dinner.
I adore this Peach Grilled Pork Tenderloin more than I should admit. The pork gets a sticky Peach Sauce For Pork Tenderloin that clings and caramelizes, and the heat from an orange-habanero mojo wakes up every bite.
I love how the crust gives way to tender, juicy meat and the glaze tastes like late-summer mischief. Grilled Tenderloin Recipes usually promise flair, but this one actually delivers.
I throw on some ripe peaches and finish with fresh cilantro for brightness. Simple?
Kinda. Addictive?
Hell yes. Bring wine.
Bring friends. Eat fast.
You’ll fight for seconds, and I won’t apologize. Not sorry.
Ingredients
- Pork tenderloins: the juicy protein, great char and quick to cook.
- Salt and pepper: basic seasoning that makes everything pop, simple and needed.
- Olive oil: keeps meat from sticking, adds gentle fruitiness to the grill.
- Unsalted butter: Plus it gives a rich, silky finish if you want.
- Peaches: sweet and tender, they make a sticky, fruity glaze.
- Brown sugar: Basically caramel notes, helps the glaze get a nice crust.
- Honey: Adds sticky sweetness and helps the glaze brown beautifully.
- Apple cider vinegar: Brightens the glaze, cuts through sweetness with tang.
- Soy sauce: Umami depth, a little savory backbone for the sweet glaze.
- Smoked paprika: Adds warm smoke without needing extra grill time.
- Ground cumin: Earthy warmth, subtle background spice that blends well.
- Cayenne or flakes: A tiny kick if you like your pork spicy.
- Orange juice: Fresh citrus brightness, keeps the glaze lively and bright.
- Orange zest: Plus concentrated citrus aroma, tiny zing in every bite.
- Habanero: Use gloves; it brings real heat and fruity pepper notes.
- Garlic: Smashed cloves for punchy, savory backbone, classic pairing.
- Extra virgin olive oil: For the mojo, it rounds and smooths flavors.
- Lime juice: Fresh acidity, it wakes up the salsa or mojo.
- Cilantro: Bright, herby finish that lightens the rich pork.
- Salt for mojo: Basically balances the mojo, don’t skip seasoning.
- Cilantro leaves and green onions: Fresh garnish, adds crunch and color.
Ingredient Quantities
- 2 pork tenderloins, about 1 to 1 1/4 lb each, trimmed
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil, plus extra for grill oiling
- 2 tablespoons unsalted butter (optional, for finishing)
- 3 ripe peaches, peeled and diced (about 1 1/2 cups) or 1 1/2 cups frozen thawed
- 1/4 cup packed light brown sugar
- 2 tablespoons honey, plus extra if you like it sweeter
- 2 tablespoons apple cider vinegar
- 1 teaspoon low sodium soy sauce or tamari
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- Pinch of cayenne or red pepper flakes (optional, for heat in the glaze)
- 1/3 cup fresh orange juice (about 1 large orange)
- Zest of 1 orange
- 1 small habanero pepper, seeded and chopped (use gloves, adjust to taste)
- 2 garlic cloves, smashed
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1/4 cup fresh cilantro, chopped
- Salt to taste for the mojo
- Fresh cilantro leaves and thinly sliced green onions for garnish, optional
How to Make this
1. Pat the pork tenderloins dry and season all over with salt and plenty of freshly ground black pepper; rub on 2 tablespoons olive oil so the seasoning sticks.
2. Make the peach glaze: in a medium saucepan over medium heat add the diced peaches, 1/4 cup packed light brown sugar, 2 tablespoons honey, 2 tablespoons apple cider vinegar, 1 teaspoon soy sauce, 1/2 teaspoon smoked paprika, 1/4 teaspoon ground cumin and a pinch of cayenne or red pepper flakes if you want heat. Stir and simmer until peaches break down and the mixture thickens, about 12 to 15 minutes.
3. Purée the peach mixture with an immersion blender or regular blender until smooth, then return to low heat and taste, adding more honey or vinegar if it needs balancing. Keep warm.
4. Make the orange-habanero mojo: wearing gloves, seed and chop the habanero, then blend it with 1/3 cup fresh orange juice, zest of 1 orange, 2 garlic cloves smashed, 1/4 cup extra virgin olive oil, 2 tablespoons fresh lime juice, 1/4 cup chopped fresh cilantro and salt to taste. Taste and adjust for heat or acidity.
5. Prepare your grill: get it hot and clean the grates, then oil the grates with extra olive oil (use a folded paper towel held with tongs). Aim for medium-high heat for a good sear without burning the glaze.
6. Sear the tenderloins over direct heat, turning every 2 to 3 minutes so they brown on all sides, about 8 minutes total. Move to indirect heat, brush generously with the peach glaze, and continue grilling until an instant-read thermometer reads 145 F in the thickest part, about 6 to 12 more minutes depending on size.
7. During the last couple minutes of cooking brush again with glaze so it gets sticky and shiny. If you like a richer finish, dot with 2 tablespoons unsalted butter after you remove from the grill so it melts over the meat.
8. Transfer the pork to a cutting board and tent loosely with foil; let rest 5 to 10 minutes so the juices redistribute. This step is key so it stays juicy.
9. Slice the pork into medallions, drizzle some orange-habanero mojo over the top, spoon extra peach glaze alongside if you like it sweeter, and garnish with fresh cilantro leaves and thinly sliced green onions.
10. Serve warm with extra mojo and glaze on the side for guests to add as much heat and sweetness as they want.
Equipment Needed
1. Grill (charcoal or gas) with a lid
2. Instant-read meat thermometer
3. Medium saucepan
4. Immersion blender or regular blender
5. Chef’s knife and cutting board
6. Long tongs (for turning and oiling grates)
7. Silicone or natural-bristle basting brush
8. Folded paper towels and a pair of heatproof tongs (for oiling the grill)
FAQ
Peach Grilled Pork Tenderloin Recipe Substitutions and Variations
- Peaches (3 ripe or 1 1/2 cups frozen thawed): swap with diced nectarines, canned peaches drained, or 1 1/2 cups mango for a sweeter tropical twist.
- Habanero pepper: use a jalapeño for mild heat, serrano for medium heat, or 1/4 to 1/2 teaspoon crushed red pepper flakes if you dont want fresh chiles.
- Low sodium soy sauce or tamari: substitute coconut aminos for a gluten free option, or use regular soy sauce (reduce added salt) or Worcestershire if you want a different umami note.
- Fresh cilantro: swap with fresh parsley for a milder herb flavor, basil for a sweeter punch, or chopped green onions if you want freshness without the herb taste.
Pro Tips
1. Sear hot, then move to cooler zone: get a good crust first to lock juices, then finish over indirect heat so the glaze doesnt burn before the inside hits 145 F. Move it too late and you lose that nice color.
2. Make the glaze a day ahead: flavors deepen overnight and it thickens a bit in the fridge so you can skim off excess liquid and get a stickier finish when basting. Warm gently before using.
3. Temper the habanero mojo: blend a little, taste, then add more habanero if you can handle it. Heat can jump on you, and citrus dulls it differently after sitting, so small adjustments are safer.
4. Use an instant-read thermometer and rest the meat: pull pork at 140 to 142 F if you want slightly pink, 145 F for the book temp. Rest 5 to 10 minutes covered loosely so carryover finishes it and juices redistribute.
5. Finish with butter and acid: a pat of butter right after grilling makes the glaze silkier, then a quick squeeze of lime or extra orange zest brightens the whole dish at the table. Don’t overdo either.
Peach Grilled Pork Tenderloin Recipe
I promise this Peach Sauce For Pork Tenderloin turns boring pork into a sticky-sweet showstopper with an orange-habanero mojo that’ll have your guests actually talking about dinner.
6
servings
456
kcal
Equipment: 1. Grill (charcoal or gas) with a lid
2. Instant-read meat thermometer
3. Medium saucepan
4. Immersion blender or regular blender
5. Chef’s knife and cutting board
6. Long tongs (for turning and oiling grates)
7. Silicone or natural-bristle basting brush
8. Folded paper towels and a pair of heatproof tongs (for oiling the grill)
Ingredients
-
2 pork tenderloins, about 1 to 1 1/4 lb each, trimmed
-
Salt and freshly ground black pepper, to taste
-
2 tablespoons olive oil, plus extra for grill oiling
-
2 tablespoons unsalted butter (optional, for finishing)
-
3 ripe peaches, peeled and diced (about 1 1/2 cups) or 1 1/2 cups frozen thawed
-
1/4 cup packed light brown sugar
-
2 tablespoons honey, plus extra if you like it sweeter
-
2 tablespoons apple cider vinegar
-
1 teaspoon low sodium soy sauce or tamari
-
1/2 teaspoon smoked paprika
-
1/4 teaspoon ground cumin
-
Pinch of cayenne or red pepper flakes (optional, for heat in the glaze)
-
1/3 cup fresh orange juice (about 1 large orange)
-
Zest of 1 orange
-
1 small habanero pepper, seeded and chopped (use gloves, adjust to taste)
-
2 garlic cloves, smashed
-
1/4 cup extra virgin olive oil
-
2 tablespoons fresh lime juice
-
1/4 cup fresh cilantro, chopped
-
Salt to taste for the mojo
-
Fresh cilantro leaves and thinly sliced green onions for garnish, optional
Directions
- Pat the pork tenderloins dry and season all over with salt and plenty of freshly ground black pepper; rub on 2 tablespoons olive oil so the seasoning sticks.
- Make the peach glaze: in a medium saucepan over medium heat add the diced peaches, 1/4 cup packed light brown sugar, 2 tablespoons honey, 2 tablespoons apple cider vinegar, 1 teaspoon soy sauce, 1/2 teaspoon smoked paprika, 1/4 teaspoon ground cumin and a pinch of cayenne or red pepper flakes if you want heat. Stir and simmer until peaches break down and the mixture thickens, about 12 to 15 minutes.
- Purée the peach mixture with an immersion blender or regular blender until smooth, then return to low heat and taste, adding more honey or vinegar if it needs balancing. Keep warm.
- Make the orange-habanero mojo: wearing gloves, seed and chop the habanero, then blend it with 1/3 cup fresh orange juice, zest of 1 orange, 2 garlic cloves smashed, 1/4 cup extra virgin olive oil, 2 tablespoons fresh lime juice, 1/4 cup chopped fresh cilantro and salt to taste. Taste and adjust for heat or acidity.
- Prepare your grill: get it hot and clean the grates, then oil the grates with extra olive oil (use a folded paper towel held with tongs). Aim for medium-high heat for a good sear without burning the glaze.
- Sear the tenderloins over direct heat, turning every 2 to 3 minutes so they brown on all sides, about 8 minutes total. Move to indirect heat, brush generously with the peach glaze, and continue grilling until an instant-read thermometer reads 145 F in the thickest part, about 6 to 12 more minutes depending on size.
- During the last couple minutes of cooking brush again with glaze so it gets sticky and shiny. If you like a richer finish, dot with 2 tablespoons unsalted butter after you remove from the grill so it melts over the meat.
- Transfer the pork to a cutting board and tent loosely with foil; let rest 5 to 10 minutes so the juices redistribute. This step is key so it stays juicy.
- Slice the pork into medallions, drizzle some orange-habanero mojo over the top, spoon extra peach glaze alongside if you like it sweeter, and garnish with fresh cilantro leaves and thinly sliced green onions.
- Serve warm with extra mojo and glaze on the side for guests to add as much heat and sweetness as they want.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 250g
- Total number of serves: 6
- Calories: 456kcal
- Fat: 21g
- Saturated Fat: 3.8g
- Trans Fat: 0.02g
- Polyunsaturated: 1.7g
- Monounsaturated: 11.7g
- Cholesterol: 119mg
- Sodium: 245mg
- Potassium: 678mg
- Carbohydrates: 24g
- Fiber: 0.9g
- Sugar: 20g
- Protein: 40g
- Vitamin A: 170IU
- Vitamin C: 19mg
- Calcium: 7mg
- Iron: 1.7mg
