I bring out this Pork Tenderloin With Glaze and watch people stop mid-conversation because the sticky peach sauce and orange-habanero mojo make them actually fight over seconds.
I’m obsessed with how tender this gets and how the sticky Peach Sauce For Pork Tenderloin sings sweet right up against the heat. I love the contrast of fruit and smoke, the sticky-sweet peach hit, the little kick from 1 small habanero pepper that makes you pay attention.
But what really slays me is the juicy center, slices that still glisten and the charred edges that hold all the flavor. I bring this to summer parties and watch people flock to the grill.
Grilled Tenderloin Recipes rarely feel this indulgent and honest. I want seconds always.
no shame, never ever.
Ingredients
- Pork tenderloin: the hearty protein, juicy when cooked right.
- Kosher salt: brings out meat’s natural flavor, simple and honest.
- Black pepper: warm bite that cuts richness, classic pairing.
- Olive oil: keeps meat moist, adds that subtle fruitiness.
- Peaches: sweet, juicy chunks that caramelize on the grill.
- Brown sugar: quick caramel notes, helps peaches get sticky.
- Honey: rounds sweetness, gives a glossy finish to glaze.
- Apple cider vinegar: brightens things, balances the sweetness.
- Butter: adds shine and a tiny creamy richness.
- Cornstarch slurry: thickens the glaze so it clings better.
- Garlic: savory punch, makes the whole thing feel homey.
- Shallot or red onion: sharp sweetness, little texture contrast.
- Orange juice: fresh citrus tang, keeps the sauce lively.
- Orange zest: concentrated aroma, hits your nose first.
- Habanero: serious heat—use gloves and respect the spice.
- Cilantro: fresh herb lift, bright and slightly peppery.
- Cumin: earthy warmth, gives subtle smoky undertones.
- Oregano: herbal backbone, a hint of Mediterranean touch.
- Lime juice: zippy acidity that wakes up everything.
- Salt and pepper for mojo: fine-tunes the final balance.
Ingredient Quantities
- 2 pounds pork tenderloin (about 2 small loins or 1 large), trimmed
- 1 1/2 teaspoons kosher salt, plus more to taste
- 3/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil, divided
- 3 ripe peaches, peeled, pitted and diced (about 2 cups)
- 1/4 cup packed light brown sugar
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon unsalted butter (optional, for shine)
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry), optional to thicken glaze
- 3 cloves garlic, minced
- 1 small shallot, finely chopped (or 1/4 cup red onion)
- 1/3 cup freshly squeezed orange juice (about 1 medium orange)
- Zest of 1 orange
- 1 small habanero pepper, seeded and finely minced (use gloves, adjust to taste)
- 1/4 cup fresh cilantro leaves, chopped
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano or 1/2 teaspoon fresh, chopped
- 1 tablespoon fresh lime juice (about 1/2 lime)
- Salt and black pepper to taste for the mojo
How to Make this
1. Pat pork tenderloins dry, rub with 1 1/2 teaspoons kosher salt and 3/4 teaspoon black pepper, then drizzle 1 tablespoon olive oil over and rub it in so the meat is evenly coated.
2. Preheat grill to medium high, about 400 F if you have a thermometer. Let the pork sit at room temp while you make the glaze and mojo.
3. Make the peach glaze: heat 1 tablespoon olive oil in a medium saucepan over medium heat, add the minced garlic and chopped shallot and cook until soft, about 2 minutes. Add the diced peaches, 1/4 cup packed brown sugar, 2 tablespoons honey and 1 tablespoon apple cider vinegar. Bring to a simmer and cook 8 to 10 minutes until peaches break down.
4. Smash or pulse the peach mix lightly with a potato masher or in a blender for a chunky glaze. Stir in 1 teaspoon cornstarch slurry if you want it thicker, simmer 1 more minute. For shine stir in 1 teaspoon unsalted butter if using. Taste and add a pinch more salt or pepper as needed.
5. Make the orange habanero mojo: wearing gloves, finely mince the seeded habanero and mix in a bowl with 1/3 cup fresh orange juice, zest of 1 orange, 1 tablespoon lime juice, 1/4 cup chopped cilantro, 1/2 teaspoon ground cumin, 1/4 teaspoon oregano, and salt and black pepper to taste. Adjust habanero amount to your heat tolerance.
6. Sear the pork on the hot grill: place tenderloins over direct heat and sear about 2 to 3 minutes per side until nicely browned, then move to indirect heat or lower the flame. Brush the pork with the peach glaze every 3 to 4 minutes while it cooks.
7. Continue grilling until internal temp reads 145 F in the thickest part, usually about 12 to 18 minutes total depending on size. Keep glazing for a sticky, caramelized finish but don’t burn the sugar.
8. Remove pork and tent loosely with foil. Let rest 10 minutes so juices redistribute.
9. Slice pork into medallions, spoon extra peach glaze over top and finish with a generous drizzle or spoonful of the orange habanero mojo and a sprinkle of chopped cilantro. Serve immediately.
Equipment Needed
1. Grill (outdoor gas or charcoal) or large grill pan for stovetop
2. Instant read meat thermometer
3. Medium saucepan
4. Blender, food processor, or potato masher
5. Chef’s knife and cutting board
6. Tongs
7. Pastry brush or silicone basting brush
8. Small and medium mixing bowls
9. Measuring spoons and measuring cups
10. Aluminum foil for tenting and resting
FAQ
Peach Grilled Pork Tenderloin Recipe Substitutions and Variations
- Pork tenderloin: swap with a pork loin roast cut into medallions, boneless pork chops, or even boneless chicken breasts. Watch cooking time, they cook faster or slower than tenderloin.
- Peaches: use nectarines, canned peaches (drained), or fresh apricots. If using canned, reduce brown sugar a little since they’re sweeter.
- Habanero pepper: replace with jalapeño or serrano for less heat, or 1/4 to 1/2 teaspoon crushed red pepper flakes. You can also omit and add a splash of hot sauce to taste.
- Cilantro: fresh flat-leaf parsley, chopped basil, or a small handful of mint make good swaps if you dont like cilantro.
Pro Tips
1. Taste and tame the heat first, not later. Mince a tiny bit of the habanero, mix with a spoonful of the orange juice and taste before adding to the whole batch. Habaneros vary wildly, so this keeps you from making the whole mojo nuclear. Use gloves, wash hands, and don’t touch your face.
2. Don’t over-sweeten the glaze on the stove. Cook the peaches until they break down, then reduce heat and taste. If it’s too sweet, a splash more vinegar or lime brightens it up without masking the fruit. Save some fresh diced peach to fold in at the end for texture if you like.
3. Keep an eye on sugar during grilling. The glaze will caramelize fast, so sear quickly over direct heat then move to indirect. Brush thin layers often rather than one thick coat; thick coats trap heat and burn. If flare-ups happen, move the pork to a cooler zone and wait for flames to die.
4. Rest and slice properly. Let the pork rest at least 8 to 10 minutes loosely tented so juices redistribute, then slice across the grain into medallions. Cutting too soon or with the grain makes the meat seem tougher and drier.
5. Make the mojo and part of the glaze ahead. Both keep well in the fridge for a day and the flavors actually meld and improve. Warm the glaze gently before using and give the mojo a quick shake so the oils mix back in.
Peach Grilled Pork Tenderloin Recipe
I bring out this Pork Tenderloin With Glaze and watch people stop mid-conversation because the sticky peach sauce and orange-habanero mojo make them actually fight over seconds.
6
servings
356
kcal
Equipment: 1. Grill (outdoor gas or charcoal) or large grill pan for stovetop
2. Instant read meat thermometer
3. Medium saucepan
4. Blender, food processor, or potato masher
5. Chef’s knife and cutting board
6. Tongs
7. Pastry brush or silicone basting brush
8. Small and medium mixing bowls
9. Measuring spoons and measuring cups
10. Aluminum foil for tenting and resting
Ingredients
-
2 pounds pork tenderloin (about 2 small loins or 1 large), trimmed
-
1 1/2 teaspoons kosher salt, plus more to taste
-
3/4 teaspoon freshly ground black pepper
-
2 tablespoons olive oil, divided
-
3 ripe peaches, peeled, pitted and diced (about 2 cups)
-
1/4 cup packed light brown sugar
-
2 tablespoons honey
-
1 tablespoon apple cider vinegar
-
1 teaspoon unsalted butter (optional, for shine)
-
1 teaspoon cornstarch mixed with 1 tablespoon water (slurry), optional to thicken glaze
-
3 cloves garlic, minced
-
1 small shallot, finely chopped (or 1/4 cup red onion)
-
1/3 cup freshly squeezed orange juice (about 1 medium orange)
-
Zest of 1 orange
-
1 small habanero pepper, seeded and finely minced (use gloves, adjust to taste)
-
1/4 cup fresh cilantro leaves, chopped
-
1/2 teaspoon ground cumin
-
1/4 teaspoon dried oregano or 1/2 teaspoon fresh, chopped
-
1 tablespoon fresh lime juice (about 1/2 lime)
-
Salt and black pepper to taste for the mojo
Directions
- Pat pork tenderloins dry, rub with 1 1/2 teaspoons kosher salt and 3/4 teaspoon black pepper, then drizzle 1 tablespoon olive oil over and rub it in so the meat is evenly coated.
- Preheat grill to medium high, about 400 F if you have a thermometer. Let the pork sit at room temp while you make the glaze and mojo.
- Make the peach glaze: heat 1 tablespoon olive oil in a medium saucepan over medium heat, add the minced garlic and chopped shallot and cook until soft, about 2 minutes. Add the diced peaches, 1/4 cup packed brown sugar, 2 tablespoons honey and 1 tablespoon apple cider vinegar. Bring to a simmer and cook 8 to 10 minutes until peaches break down.
- Smash or pulse the peach mix lightly with a potato masher or in a blender for a chunky glaze. Stir in 1 teaspoon cornstarch slurry if you want it thicker, simmer 1 more minute. For shine stir in 1 teaspoon unsalted butter if using. Taste and add a pinch more salt or pepper as needed.
- Make the orange habanero mojo: wearing gloves, finely mince the seeded habanero and mix in a bowl with 1/3 cup fresh orange juice, zest of 1 orange, 1 tablespoon lime juice, 1/4 cup chopped cilantro, 1/2 teaspoon ground cumin, 1/4 teaspoon oregano, and salt and black pepper to taste. Adjust habanero amount to your heat tolerance.
- Sear the pork on the hot grill: place tenderloins over direct heat and sear about 2 to 3 minutes per side until nicely browned, then move to indirect heat or lower the flame. Brush the pork with the peach glaze every 3 to 4 minutes while it cooks.
- Continue grilling until internal temp reads 145 F in the thickest part, usually about 12 to 18 minutes total depending on size. Keep glazing for a sticky, caramelized finish but don’t burn the sugar.
- Remove pork and tent loosely with foil. Let rest 10 minutes so juices redistribute.
- Slice pork into medallions, spoon extra peach glaze over top and finish with a generous drizzle or spoonful of the orange habanero mojo and a sprinkle of chopped cilantro. Serve immediately.
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: 200g
- Total number of serves: 6
- Calories: 356kcal
- Fat: 12.8g
- Saturated Fat: 4.1g
- Trans Fat: 0g
- Polyunsaturated: 1.3g
- Monounsaturated: 7.5g
- Cholesterol: 106mg
- Sodium: 775mg
- Potassium: 619mg
- Carbohydrates: 22g
- Fiber: 0.8g
- Sugar: 21.7g
- Protein: 33.2g
- Vitamin A: 600IU
- Vitamin C: 30mg
- Calcium: 40mg
- Iron: 2.5mg
