I just made a Peach Sauce For Pork Tenderloin that leaves the meat insanely juicy and lacquered in sticky, spicy-sweet goodness, so keep scrolling if you want to ruin dinner plans.

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And I love this dish because the sticky Peach Sauce For Pork Tenderloin makes every bite ridiculous. I adore the char from Grilled Tenderloin Recipes that gives the meat smoky edges and keeps it juicy.

I’m obsessed with the way ripe peaches hit a sweet, slightly tangy note while a tiny habanero pepper sneaks in heat and makes you sit up. The glaze clings, the slices glisten, and people talk about it long after dinner.

Not fussy. Not showy.

Just big flavor that makes me want to make it again and again. Every summer barbecue gets instantly upgraded, no contest.

Ingredients

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Pork tenderloin, juicy protein you’ll slice for serving.
Plus peaches, sweet charred brightness you’ll want more of.
Olive oil, keeps the meat moist and glossy.
Kosher salt, pulls out the simple, savory notes.
Black pepper, little bite and warming spice.
Brown sugar, caramelizes into a sticky, sweet glaze.
Honey, adds round sweetness and glossy finish.
Soy sauce, salty umami that deepens the sauce.
Apple cider vinegar, bright tang to cut richness.
Garlic, punchy aromatics that wake everything up.
Ginger, fresh zing and gentle heat under the sweet.
Basically butter, gives the sauce a silky mouthfeel.
Cornstarch, thickens the glaze so it clings.
Cold water slurry, makes the sauce smooth and shiny.
Orange juice, citrusy lift and sweet acid balance.
Orange zest, concentrated citrus punch in tiny flecks.
Habanero, fierce heat, use sparingly unless you’re brave.
Cilantro, bright herb that freshens each bite.
Red onion, sharp crunch and a little tang.
Ground cumin, earthy warmth with a hint of smoke.
Honey or agave for mojo, sticky sweetener with mellow flavor.

Ingredient Quantities

2 pork tenderloins, about 1 to 1 1/4 lbs each

4 ripe peaches (about 2 cups sliced)

2 tablespoons olive oil

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon black pepper

1/4 cup packed light brown sugar

2 tablespoons honey

2 tablespoons soy sauce

2 tablespoons apple cider vinegar

3 garlic cloves, minced

1 teaspoon fresh grated ginger

2 tablespoons unsalted butter

1 teaspoon cornstarch

2 tablespoons cold water (for slurry)

1/2 cup fresh orange juice

1 teaspoon orange zest

1 small habanero pepper (use less if you dont want it too hot)

1/4 cup fresh cilantro, chopped

2 tablespoons finely chopped red onion or shallot

1 teaspoon ground cumin

1 tablespoon honey or agave (for mojo)

How to Make this

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1. Pat the pork tenderloins dry, rub with 1 tablespoon olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1 teaspoon ground cumin; let sit at room temp for 20 minutes while you make the peach glaze and mojo.

2. Halve and pit 3 peaches, slice enough to measure about 2 cups, then toss them in a bowl with 2 tablespoons olive oil and a pinch of salt; reserve the 4th peach for finishing or grilling if you like charred fruit.

3. Make the peach glaze: in a medium skillet over medium heat melt 2 tablespoons unsalted butter, add 3 minced garlic cloves and 1 teaspoon grated ginger and cook 30 seconds until fragrant, then add the sliced peaches, 1/4 cup packed light brown sugar, 2 tablespoons honey, 2 tablespoons soy sauce and 2 tablespoons apple cider vinegar; simmer 6 to 8 minutes until peaches break down.

4. Thicken the glaze: stir together 1 teaspoon cornstarch and 2 tablespoons cold water to make a slurry, pour into the simmering peach mixture and cook 1 to 2 minutes until glossy and slightly thickened; remove from heat and taste, add more salt if needed.

5. Preheat grill to medium-high and oil the grates; sear the pork tenderloins 2 to 3 minutes per side to get nice grill marks, then move to indirect heat, brush generously with the peach glaze and continue grilling 10 to 12 minutes more, turning and glazing every 4 minutes, until internal temp reaches 145 F.

6. While pork cooks, make the orange-habanero mojo: in a blender combine 1/2 cup fresh orange juice, 1 teaspoon orange zest, 1 small habanero pepper (seeded and use less if you want milder heat), 1/4 cup fresh cilantro, 2 tablespoons finely chopped red onion or shallot, 1 tablespoon honey or agave, 1/2 teaspoon salt and a splash of olive oil; blend until smooth, taste and adjust for heat or sweetness.

7. If you prefer a chunkier mojo, pulse instead of fully blending, or chop the cilantro and red onion by hand and stir them into the blended base, stir in a pinch more salt and a little olive oil to mellow it out.

8. Remove pork from grill when 145 F, tent loosely with foil and rest 8 to 10 minutes so juices redistribute, that step makes the meat tender and juicy.

9. While pork rests, if you like, grill the reserved peach half cut-side down for 2 to 3 minutes for extra char and flavor; slice the rested pork into medallions and brush a final coat of warm peach glaze over the slices.

10. Plate the pork topped with grilled peach slices and spoon the orange-habanero mojo over everything, sprinkle the remaining chopped cilantro and a few extra minced red onion bits, taste and add a little extra salt or honey if it needs balancing.

Equipment Needed

1. Grill with a lid and a set of grates you can oil — to sear and finish the pork
2. Instant-read meat thermometer to hit that perfect 145°F
3. Medium skillet for making the peach glaze
4. Blender (or food processor) for the orange-habanero mojo
5. Long-handled tongs for flipping and moving the tenderloins on the grill
6. Basting brush to generously glaze while grilling
7. Cutting board and a sharp chef’s knife for peaches and slicing the rested pork
8. Mixing bowls (one for tossing the peaches, one for the cornstarch slurry)
9. Measuring spoons and cups for the spices, oils and sugars
10. Small whisk or fork to mix the cornstarch slurry and to loosen the glaze if needed

FAQ

How long should I marinate the pork so it soaks up the peach flavors? A: Aim for at least 1 hour, but 4 hours is better. Overnight works great too, just dont go much past 24 hours or the acid in the marinade can start to change the texture.

What grill temperature and internal temp should I target? A: Grill over medium heat, about 350 to 400 F. Cook until the pork reaches 145 F in the thickest part, then rest 5 to 10 minutes before slicing so it stays juicy.

Can I use canned or frozen peaches if fresh arent available? A: Yes, thawed frozen peaches work fine. If using canned, drain them well and reduce added sugar in the glaze since canned fruit can be sweeter.

The sauce is thin after simmering how do I thicken it? A: Make the cornstarch slurry with the cold water and stir it into the simmering sauce, cook a minute until it thickens. If its too thick add a splash of orange juice or water to loosen it up.

That habanero looks scary how do I control the heat? A: Use half the pepper or remove seeds and membranes which hold most of the heat. Wear gloves if you cut it and dont touch your face. You can also substitute a milder chile like jalapeno.

How long will leftovers keep and best way to reheat? A: Store in an airtight container in the fridge for 3 to 4 days. Reheat gently in a skillet over low heat with a splash of broth or sauce to keep the pork from drying out, or warm in the oven at 300 F until heated through.

Peach Grilled Pork Tenderloin Recipe Substitutions and Variations

Peeches: swap with nectarines, mango slices, or good canned peaches drained — each gives a sweet-tart vibe (nectarines grill the same, mango gets tropical, canned works in a pinch).
Pork tenderloins: use boneless pork loin roast, thick pork chops, or boneless chicken breasts if you want lighter meat; adjust cook time cause chops and chicken take different minutes.
Soy sauce: sub tamari for gluten free, or coconut aminos for lower sodium and a milder sweet note, or Worcestershire in a pinch for savory depth.
Habanero pepper: use jalapeño for much less heat, serrano for a similar bright kick, or 1/4 to 1/2 teaspoon red pepper flakes if you dont have fresh peppers.

Pro Tips

1) Use an instant-read thermometer and respect carryover cooking. Pull the pork at about 140 F, tent it and rest 8 to 10 minutes so it finishes at 145 F and stays juicy. Don’t skip the rest, or it’ll squirt out all the juices when you slice it.

2) Tame the habanero gradually. Seed it, wear gloves if you can, and add only half at first to the mojo. Blend a little, taste, then add more if you want heat. Remember sweetness (honey or orange) will mute some of the burn, but not all.

3) Prevent the glaze from burning. Because it has brown sugar and honey, brush sparingly during grilling and save a final warm coat right at the end. If the glaze starts to darken too fast, move the pork to cooler indirect heat and finish there.

4) Fix glaze texture and flavor fast. If it’s too thin, make the cornstarch slurry in small increments and add until it’s glossy but not gluey. If it’s too sweet, splash in a little more apple cider vinegar or orange juice to brighten it. If you want a silkier finish, push the cooked peaches through a sieve or blitz longer in the blender.

Peach Grilled Pork Tenderloin Recipe

Recipe by James Level

0.0 from 0 votes

I just made a Peach Sauce For Pork Tenderloin that leaves the meat insanely juicy and lacquered in sticky, spicy-sweet goodness, so keep scrolling if you want to ruin dinner plans.

Servings

servings

Calories

438

kcal

Equipment: 1. Grill with a lid and a set of grates you can oil — to sear and finish the pork
2. Instant-read meat thermometer to hit that perfect 145°F
3. Medium skillet for making the peach glaze
4. Blender (or food processor) for the orange-habanero mojo
5. Long-handled tongs for flipping and moving the tenderloins on the grill
6. Basting brush to generously glaze while grilling
7. Cutting board and a sharp chef’s knife for peaches and slicing the rested pork
8. Mixing bowls (one for tossing the peaches, one for the cornstarch slurry)
9. Measuring spoons and cups for the spices, oils and sugars
10. Small whisk or fork to mix the cornstarch slurry and to loosen the glaze if needed

Ingredients

2 pork tenderloins, about 1 to 1 1/4 lbs each
4 ripe peaches (about 2 cups sliced)
2 tablespoons olive oil
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1/4 cup packed light brown sugar
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons apple cider vinegar
3 garlic cloves, minced
1 teaspoon fresh grated ginger
2 tablespoons unsalted butter
1 teaspoon cornstarch
2 tablespoons cold water (for slurry)
1/2 cup fresh orange juice
1 teaspoon orange zest
1 small habanero pepper (use less if you dont want it too hot)
1/4 cup fresh cilantro, chopped
2 tablespoons finely chopped red onion or shallot
1 teaspoon ground cumin
1 tablespoon honey or agave (for mojo)

Directions

Pat the pork tenderloins dry, rub with 1 tablespoon olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1 teaspoon ground cumin; let sit at room temp for 20 minutes while you make the peach glaze and mojo.
Halve and pit 3 peaches, slice enough to measure about 2 cups, then toss them in a bowl with 2 tablespoons olive oil and a pinch of salt; reserve the 4th peach for finishing or grilling if you like charred fruit.
Make the peach glaze: in a medium skillet over medium heat melt 2 tablespoons unsalted butter, add 3 minced garlic cloves and 1 teaspoon grated ginger and cook 30 seconds until fragrant, then add the sliced peaches, 1/4 cup packed light brown sugar, 2 tablespoons honey, 2 tablespoons soy sauce and 2 tablespoons apple cider vinegar; simmer 6 to 8 minutes until peaches break down.
Thicken the glaze: stir together 1 teaspoon cornstarch and 2 tablespoons cold water to make a slurry, pour into the simmering peach mixture and cook 1 to 2 minutes until glossy and slightly thickened; remove from heat and taste, add more salt if needed.
Preheat grill to medium-high and oil the grates; sear the pork tenderloins 2 to 3 minutes per side to get nice grill marks, then move to indirect heat, brush generously with the peach glaze and continue grilling 10 to 12 minutes more, turning and glazing every 4 minutes, until internal temp reaches 145 F.
While pork cooks, make the orange-habanero mojo: in a blender combine 1/2 cup fresh orange juice, 1 teaspoon orange zest, 1 small habanero pepper (seeded and use less if you want milder heat), 1/4 cup fresh cilantro, 2 tablespoons finely chopped red onion or shallot, 1 tablespoon honey or agave, 1/2 teaspoon salt and a splash of olive oil; blend until smooth, taste and adjust for heat or sweetness.
If you prefer a chunkier mojo, pulse instead of fully blending, or chop the cilantro and red onion by hand and stir them into the blended base, stir in a pinch more salt and a little olive oil to mellow it out.
Remove pork from grill when 145 F, tent loosely with foil and rest 8 to 10 minutes so juices redistribute, that step makes the meat tender and juicy.
While pork rests, if you like, grill the reserved peach half cut-side down for 2 to 3 minutes for extra char and flavor; slice the rested pork into medallions and brush a final coat of warm peach glaze over the slices.
Plate the pork topped with grilled peach slices and spoon the orange-habanero mojo over everything, sprinkle the remaining chopped cilantro and a few extra minced red onion bits, taste and add a little extra salt or honey if it needs balancing.

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: 270g
Total number of serves: 6
Calories: 438kcal
Fat: 14.2g
Saturated Fat: 4.7g
Trans Fat: 0.2g
Polyunsaturated: 1g
Monounsaturated: 6.7g
Cholesterol: 119mg
Sodium: 558mg
Potassium: 808mg
Carbohydrates: 27.7g
Fiber: 0.8g
Sugar: 26.5g
Protein: 34.8g
Vitamin A: 400IU
Vitamin C: 13.7mg
Calcium: 37mg
Iron: 1.8mg

Peach Grilled Pork Tenderloin Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Peach Grilled Pork Tenderloin Recipe Substitutions and Variations

Pro Tips