I just made a Peach Sauce For Pork Tenderloin that glazes the meat into sticky-sweet, juicy perfection topped with an orange-habanero mojo you won’t stop thinking about.
I am obsessed with this Peach Grilled Pork Tenderloin because the meat stays ridiculously tender and the sticky Peach Sauce For Pork Tenderloin clings to every bite. I love the flip from syrupy fruit to that sharp habanero pepper zap that wakes your mouth up.
I can’t stop thinking about the contrast of charred edges and sweet glaze. I bring it to parties to watch people go quiet.
Messy plates, loud compliments. And yes, I admit I hoard the leftovers.
Grilled Tenderloin Recipes rarely hit this sweet-and-spicy vibe so perfectly. Make it, eat it, and thank me later, seriously now.
Ingredients
- Pork tenderloin, the lean protein, tender when grilled and quick to cook.
- Kosher salt, brings out meat’s natural taste, simple but essential.
- Black pepper, a little kick and warm spice on the pork.
- Olive oil, keeps things from sticking and adds a mellow fruitiness.
- Peaches, juicy sweetness that chars beautifully on the grill.
- Peach preserves, sticky glaze power, makes a caramelized coating.
- Brown sugar, deep molasses sweetness that helps with that crust.
- Soy sauce, salty umami splash, grounds the fruity glaze.
- Dijon mustard, tangy zip that cuts through the sweetness.
- Garlic, savory depth, use half for marinade, half for finishing.
- Apple cider vinegar, brightens flavors and balances all the sweet.
- Unsalted butter, rounds the sauce and gives silky richness.
- Orange juice, fresh citrus brightness, light and refreshing.
- Orange zest, concentrated citrus aroma, small but mighty.
- Habanero, fiery heat and tropical fruit notes, use carefully.
- Cilantro, herbaceous freshness that feels summery and bright.
- Extra virgin olive oil, vibrant mouthfeel and glossy finish.
- Lime juice, sharp acidity that wakes up the whole dish.
- Ground cumin, warm earthiness, adds subtle depth.
- Honey, smooths heat and tames any sharp edges.
Ingredient Quantities
- 2 pork tenderloins, about 1 to 1.25 lb each, give or take
- 1 1/2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tbsp olive oil, plus extra for grill
- 3 ripe peaches, peeled and sliced (or 1 1/2 cups diced)
- 1/2 cup peach preserves
- 2 tbsp packed brown sugar
- 1 tbsp soy sauce
- 1 tsp Dijon mustard
- 3 garlic cloves, divided and minced
- 1 tbsp apple cider vinegar
- 1 tbsp unsalted butter
- 1/3 cup fresh orange juice (about 1 orange)
- 1 tsp orange zest
- 1 small habanero pepper, seeded and minced (use half if you dont want as much heat)
- 1/3 cup fresh cilantro, chopped
- 1/4 cup extra virgin olive oil
- 2 tbsp fresh lime juice
- 1/4 tsp ground cumin
- 1 tsp honey (optional, for smoothing heat)
- Salt and black pepper to taste for the mojo
How to Make this
1. Pat the pork tenderloins dry, season all over with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper, rub with 2 tbsp olive oil, then set aside at room temp while you make the sauces.
2. For the peach glaze: in a medium saucepan combine 3 peeled sliced peaches (or 1 1/2 cups diced), 1/2 cup peach preserves, 2 tbsp packed brown sugar, 1 tbsp soy sauce, 1 tsp Dijon mustard, 2 minced garlic cloves, 1 tbsp apple cider vinegar and 1 tbsp unsalted butter. Bring to a simmer over medium heat, mash the peaches a bit with a spoon, then simmer about 8 to 10 minutes until thick and glossy.
3. Taste the glaze and adjust salt or a bit more sugar if needed. Remove from heat and let cool slightly, then puree with an immersion blender or in a regular blender until smooth. Keep warm.
4. Make the orange-habanero mojo: in a small bowl whisk together 1/3 cup fresh orange juice, 1 tsp orange zest, 1/4 cup extra virgin olive oil, 2 tbsp fresh lime juice, 1/4 tsp ground cumin, 1 minced garlic clove, 1/3 cup chopped fresh cilantro, 1 small habanero pepper seeded and minced (use half if you want less heat), 1 tsp honey if using and salt and black pepper to taste. Taste and adjust lime, honey or salt; the mojo should be bright and slightly spicy.
5. Preheat your grill to medium-high, oil the grates well with extra olive oil so the tenderloins dont stick.
6. Sear the pork tenderloins over direct heat 3 to 4 minutes per side until golden brown, then move to indirect heat. Brush generously with the peach glaze, cover and grill with lid closed until internal temp reaches 145F, about 10 to 15 more minutes depending on thickness, brushing with more glaze every 4 to 5 minutes to build a sticky coating.
7. If the glaze starts to burn, move pork farther from the heat and baste from a distance. Use a probe thermometer so you dont overcook; remove pork at 145F and tent loosely with foil. Let rest 8 to 10 minutes so juices redistribute.
8. While pork rests, warm any remaining peach glaze gently if you like it extra saucy. Re-taste the mojo and stir in a little more oil or lime if it seems too sharp.
9. Slice the pork into 1/2 inch medallions, arrange on a platter, spoon extra peach glaze over the top for shine and sticky sweet flavor.
10. Drizzle the orange-habanero mojo over the slices or serve on the side, sprinkle with extra chopped cilantro and serve immediately with lime wedges. Enjoy the sweet heat contrast, and remember the habanero carries a lot of kick so warn your guests.
Equipment Needed
1. Chef knife
2. Cutting board
3. Medium saucepan
4. Immersion blender or regular blender
5. Tongs and a silicone basting brush
6. Instant-read or probe meat thermometer
7. Large mixing bowl and whisk
8. Grill (or grill pan) and a sheet of foil
FAQ
Peach Grilled Pork Tenderloin Recipe Substitutions and Variations
- For 2 pork tenderloins: use 4 thick boneless pork chops or a 2 lb pork loin roast, trimmed and tied; they grill and slice similarly, just watch the internal temp so they dont overcook.
- For 3 ripe peaches: swap in 3 ripe nectarines or 1 1/2 cups good-quality canned peaches, drained; nectarines give same sweetness with a bit more snap, canned work if fresh isnt available.
- For 1 small habanero pepper: use 1 jalapeño (seeded for mild heat) or 1/4 to 1/2 tsp red pepper flakes; jalapeño is safer if you dont want your mouth on fire.
- For 1/3 cup fresh cilantro: use 1/3 cup chopped flat-leaf parsley or fresh basil for a different, but bright, herb note.
Pro Tips
1. Let the pork sit at room temp for 20 minutes before grilling so it cooks more evenly; if you slap it on ice-cold straight from the fridge the outside will overcook while the middle tries to catch up. Also pat it extra dry with paper towels so you get a nicer sear.
2. Use a probe thermometer and pull the pork at 140 to 142F, not 145F right away. It will carry over to about 145F while resting, and that little pullback keeps it juicier. Tent loosely with foil for at least 8 minutes or it’ll lose more juices.
3. Build the glaze in layers: brush a thin coating and let it set for a minute or two, then brush again. That prevents the sugar from burning and makes a glossy, sticky finish. If flare ups or dark spots start, move to a cooler zone and baste from a bit farther away.
4. Balance the mojo by tasting for acid and heat. If the habanero is too sharp, add a little more oil or a teaspoon of honey to smooth it out. If it’s dull, a splash more lime brightens everything. Always seed the habanero unless you want nuclear heat.
5. If you want extra depth, briefly saute a bit of the peach glaze with a smashed garlic clove and a knob of butter after it’s finished, then strain and spoon that over the sliced pork for a richer flavor. It adds fat and sheen without making the sauce too sweet.
Peach Grilled Pork Tenderloin Recipe
I just made a Peach Sauce For Pork Tenderloin that glazes the meat into sticky-sweet, juicy perfection topped with an orange-habanero mojo you won't stop thinking about.
6
servings
527
kcal
Equipment: 1. Chef knife
2. Cutting board
3. Medium saucepan
4. Immersion blender or regular blender
5. Tongs and a silicone basting brush
6. Instant-read or probe meat thermometer
7. Large mixing bowl and whisk
8. Grill (or grill pan) and a sheet of foil
Ingredients
-
2 pork tenderloins, about 1 to 1.25 lb each, give or take
-
1 1/2 tsp kosher salt
-
1 tsp freshly ground black pepper
-
2 tbsp olive oil, plus extra for grill
-
3 ripe peaches, peeled and sliced (or 1 1/2 cups diced)
-
1/2 cup peach preserves
-
2 tbsp packed brown sugar
-
1 tbsp soy sauce
-
1 tsp Dijon mustard
-
3 garlic cloves, divided and minced
-
1 tbsp apple cider vinegar
-
1 tbsp unsalted butter
-
1/3 cup fresh orange juice (about 1 orange)
-
1 tsp orange zest
-
1 small habanero pepper, seeded and minced (use half if you dont want as much heat)
-
1/3 cup fresh cilantro, chopped
-
1/4 cup extra virgin olive oil
-
2 tbsp fresh lime juice
-
1/4 tsp ground cumin
-
1 tsp honey (optional, for smoothing heat)
-
Salt and black pepper to taste for the mojo
Directions
- Pat the pork tenderloins dry, season all over with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper, rub with 2 tbsp olive oil, then set aside at room temp while you make the sauces.
- For the peach glaze: in a medium saucepan combine 3 peeled sliced peaches (or 1 1/2 cups diced), 1/2 cup peach preserves, 2 tbsp packed brown sugar, 1 tbsp soy sauce, 1 tsp Dijon mustard, 2 minced garlic cloves, 1 tbsp apple cider vinegar and 1 tbsp unsalted butter. Bring to a simmer over medium heat, mash the peaches a bit with a spoon, then simmer about 8 to 10 minutes until thick and glossy.
- Taste the glaze and adjust salt or a bit more sugar if needed. Remove from heat and let cool slightly, then puree with an immersion blender or in a regular blender until smooth. Keep warm.
- Make the orange-habanero mojo: in a small bowl whisk together 1/3 cup fresh orange juice, 1 tsp orange zest, 1/4 cup extra virgin olive oil, 2 tbsp fresh lime juice, 1/4 tsp ground cumin, 1 minced garlic clove, 1/3 cup chopped fresh cilantro, 1 small habanero pepper seeded and minced (use half if you want less heat), 1 tsp honey if using and salt and black pepper to taste. Taste and adjust lime, honey or salt; the mojo should be bright and slightly spicy.
- Preheat your grill to medium-high, oil the grates well with extra olive oil so the tenderloins dont stick.
- Sear the pork tenderloins over direct heat 3 to 4 minutes per side until golden brown, then move to indirect heat. Brush generously with the peach glaze, cover and grill with lid closed until internal temp reaches 145F, about 10 to 15 more minutes depending on thickness, brushing with more glaze every 4 to 5 minutes to build a sticky coating.
- If the glaze starts to burn, move pork farther from the heat and baste from a distance. Use a probe thermometer so you dont overcook; remove pork at 145F and tent loosely with foil. Let rest 8 to 10 minutes so juices redistribute.
- While pork rests, warm any remaining peach glaze gently if you like it extra saucy. Re-taste the mojo and stir in a little more oil or lime if it seems too sharp.
- Slice the pork into 1/2 inch medallions, arrange on a platter, spoon extra peach glaze over the top for shine and sticky sweet flavor.
- Drizzle the orange-habanero mojo over the slices or serve on the side, sprinkle with extra chopped cilantro and serve immediately with lime wedges. Enjoy the sweet heat contrast, and remember the habanero carries a lot of kick so warn your guests.
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: 527kcal
- Fat: 22.7g
- Saturated Fat: 4.9g
- Trans Fat: 0.1g
- Polyunsaturated: 2.2g
- Monounsaturated: 12.6g
- Cholesterol: 117mg
- Sodium: 758mg
- Potassium: 667mg
- Carbohydrates: 28.5g
- Fiber: 1.3g
- Sugar: 23.3g
- Protein: 37.5g
- Vitamin A: 400IU
- Vitamin C: 20mg
- Calcium: 25mg
- Iron: 1mg
