I nailed a Peach Sauce For Pork Tenderloin that turns plain pork into a sticky-sweet, wildly juicy dinner topped with an orange-habanero mojo that actually makes people talk.
I’m obsessed with this Peach Grilled Pork Tenderloin because the sticky peach sauce and that orange-habanero mojo hit different. I love how the glaze makes the pork glossy and ridiculous, then the heat from a habanero pepper wakes every bite up.
Pork Tenderloin With Glaze feels fancy but actually relaxed enough for a weeknight. I can’t stop thinking about the char, the sweet-sour tug of fruit and vinegar, and the way it slices clean and juicy.
Serve it and watch people get quiet. Yes, really.
This is my go-to for any summer dinner that wants applause. For Grilled Tenderloin Recipes
Ingredients
- Two pork tenderloins: meaty, tender protein that’s quick to cook and very juicy.
- Kosher salt: brings out the pork’s natural flavor, don’t skip it.
- Freshly ground black pepper: a sharp kiss of heat and depth.
- Olive oil for searing: gives a golden crust and keeps meat moist.
- Ripe peaches diced: sweet, juicy chunks that contrast the pork nicely.
- Peach preserves: sticky sweetness that turns into a glossy glaze.
- Light brown sugar: adds caramel notes and a little chewiness.
- Apple cider vinegar: brightens the glaze with tang and balance.
- Low-sodium soy sauce: adds salty umami without overpowering fruit.
- Cornstarch slurry optional: thickens glaze so it clings to meat.
- Orange zest and juice: fresh citrus zing that lifts the whole dish.
- Habanero pepper minced: brings real heat, use gloves unless you’re careful.
- Garlic minced: warm, savory backbone that plays well with sweet fruit.
- Cilantro leaves chopped: herbaceous pop that freshens every bite.
- Extra virgin olive oil for mojo: silky mouthfeel and subtle fruitiness.
- Fresh lime juice: sharp, tart note that cuts richness.
- Red onion or shallot chopped: crunchy, slightly sweet bite and color.
- Honey or agave optional: tames heat and rounds flavors gently.
- Salt for mojo: ties the sauce together, use to taste.
- Black pepper for mojo: final touch of warm spiciness.
Ingredient Quantities
- 2 pork tenderloins, about 1 to 1.25 pounds each, trimmed
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil, for searing the pork
- 3 ripe peaches, peeled and diced, or 2 cups peeled diced peaches
- 1/2 cup peach preserves or jam
- 2 tablespoons packed light brown sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon cornstarch mixed with 1 tablespoon water, optional for thickening glaze
- 1 medium orange, zested and juiced (about 1/3 cup juice)
- 1 habanero pepper, seeds removed for less heat and finely minced (use gloves if you can)
- 2 garlic cloves, minced
- 1/4 cup cilantro leaves, packed and roughly chopped
- 2 tablespoons extra virgin olive oil for the mojo
- 1 tablespoon fresh lime juice
- 2 tablespoons finely chopped red onion or shallot
- 1 teaspoon honey or agave, optional to balance heat
- Salt and black pepper to taste for the mojo
How to Make this
1. Pat the pork tenderloins dry and season all over with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper; let sit at room temp 15 to 20 minutes while you make the peach glaze and mojo.
2. Make the peach glaze: in a medium saucepan over medium heat combine 3 peeled diced peaches (or 2 cups), 1/2 cup peach preserves, 2 tablespoons packed light brown sugar, 1 tablespoon apple cider vinegar, and 1 tablespoon low-sodium soy sauce. Stir and bring to a simmer, mashing the peaches a little with the back of a spoon.
3. Simmer the glaze 6 to 8 minutes until syrupy. If you want it thicker whisk together 1 teaspoon cornstarch with 1 tablespoon water and stir it in, simmer 1 minute more. Taste and adjust salt if needed. Keep warm.
4. While the glaze simmers, make the orange-habanero mojo: in a bowl combine zest and juice of 1 medium orange (about 1/3 cup juice), 1 finely minced habanero pepper with seeds removed if you want less heat (use gloves if possible), 2 minced garlic cloves, 1/4 cup packed chopped cilantro, 2 tablespoons extra virgin olive oil, 1 tablespoon fresh lime juice, 2 tablespoons finely chopped red onion or shallot, and 1 teaspoon honey or agave if you want to tame the heat. Season with salt and black pepper to taste and set aside so flavors meld.
5. Preheat grill to medium-high (about 400 F) and oil the grates. Heat 1 tablespoon olive oil in a heavy skillet over high heat if you prefer to sear first.
6. Sear the tenderloins: brown the pork on all sides 1 to 2 minutes per side in the hot skillet or directly on the grill to get color, then transfer to the grill. Cook over indirect heat or move to a cooler part of the grill; brush the pork with the peach glaze during the last 6 to 8 minutes of cooking, turning and glazing often so it becomes sticky but not burned.
7. Grill until internal temp hits 145 F measured in the thickest part, about 12 to 18 minutes total after searing depending on size. Remove pork and tent loosely with foil; rest 5 to 10 minutes to keep it juicy.
8. While pork rests, taste the remaining glaze and adjust seasoning. If you want a smoother glaze, pulse it briefly in a blender or use an immersion blender, careful with hot liquid.
9. Slice the tenderloins thinly, spoon extra peach glaze over the slices and finish with the orange-habanero mojo spooned on top or served on the side. Sprinkle a little extra chopped cilantro or orange zest if you like. Serve right away.
Equipment Needed
1. Cutting board
2. Chef’s knife (and a small paring knife)
3. Vegetable peeler
4. Medium saucepan
5. Mixing bowl and whisk
6. Heavy skillet or grill-safe pan
7. Tongs and a basting brush
8. Instant-read meat thermometer
FAQ
Peach Grilled Pork Tenderloin Recipe Substitutions and Variations
- Peaches: Use canned peaches (drained) or mangoes if you want a similar sweet, juicy hit. If using canned, reduce added sugar a bit since they can be sweeter.
- Pork tenderloins: Swap for pork loin chops or a boneless pork loin roast. Cook a little longer for the thicker cut and check temp to 145°F.
- Habanero pepper: Substitute jalapeño or serrano for way less heat, or a pinch of red pepper flakes if you want more control. Remove membranes and seeds to tone it down.
- Peach preserves: Use apricot jam or orange marmalade for similar sweetness and texture; both play nicely with citrus and spicy flavors.
Pro Tips
– Let the pork sit at room temp longer if you can, like 30 minutes instead of 15. It cooks more evenly that way, and you get less chance of a dry middle.
– When glazing, brush often but do it only in the last 6 to 8 minutes and keep the heat moderate so the sugars caramelize, not burn. If it starts to char, move it to a cooler part of the grill and finish there.
– If you want a smoother, shinier glaze, strain or briefly blitz the cooked glaze in a blender, then simmer 30 seconds to rethicken. Be careful with hot splashes, and pulse instead of full power so it doesnt explode steam.
– Handle the habanero with care: wear gloves, keep fingers away from eyes, and taste the mojo after about 10 minutes. If it’s too hot, stir in a little extra orange juice or a teaspoon of honey to calm the heat without killing the brightness.
Peach Grilled Pork Tenderloin Recipe
I nailed a Peach Sauce For Pork Tenderloin that turns plain pork into a sticky-sweet, wildly juicy dinner topped with an orange-habanero mojo that actually makes people talk.
6
servings
408
kcal
Equipment: 1. Cutting board
2. Chef’s knife (and a small paring knife)
3. Vegetable peeler
4. Medium saucepan
5. Mixing bowl and whisk
6. Heavy skillet or grill-safe pan
7. Tongs and a basting brush
8. Instant-read meat thermometer
Ingredients
-
2 pork tenderloins, about 1 to 1.25 pounds each, trimmed
-
1 teaspoon kosher salt, plus more to taste
-
1/2 teaspoon freshly ground black pepper
-
1 tablespoon olive oil, for searing the pork
-
3 ripe peaches, peeled and diced, or 2 cups peeled diced peaches
-
1/2 cup peach preserves or jam
-
2 tablespoons packed light brown sugar
-
1 tablespoon apple cider vinegar
-
1 tablespoon low-sodium soy sauce
-
1 teaspoon cornstarch mixed with 1 tablespoon water, optional for thickening glaze
-
1 medium orange, zested and juiced (about 1/3 cup juice)
-
1 habanero pepper, seeds removed for less heat and finely minced (use gloves if you can)
-
2 garlic cloves, minced
-
1/4 cup cilantro leaves, packed and roughly chopped
-
2 tablespoons extra virgin olive oil for the mojo
-
1 tablespoon fresh lime juice
-
2 tablespoons finely chopped red onion or shallot
-
1 teaspoon honey or agave, optional to balance heat
-
Salt and black pepper to taste for the mojo
Directions
- Pat the pork tenderloins dry and season all over with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper; let sit at room temp 15 to 20 minutes while you make the peach glaze and mojo.
- Make the peach glaze: in a medium saucepan over medium heat combine 3 peeled diced peaches (or 2 cups), 1/2 cup peach preserves, 2 tablespoons packed light brown sugar, 1 tablespoon apple cider vinegar, and 1 tablespoon low-sodium soy sauce. Stir and bring to a simmer, mashing the peaches a little with the back of a spoon.
- Simmer the glaze 6 to 8 minutes until syrupy. If you want it thicker whisk together 1 teaspoon cornstarch with 1 tablespoon water and stir it in, simmer 1 minute more. Taste and adjust salt if needed. Keep warm.
- While the glaze simmers, make the orange-habanero mojo: in a bowl combine zest and juice of 1 medium orange (about 1/3 cup juice), 1 finely minced habanero pepper with seeds removed if you want less heat (use gloves if possible), 2 minced garlic cloves, 1/4 cup packed chopped cilantro, 2 tablespoons extra virgin olive oil, 1 tablespoon fresh lime juice, 2 tablespoons finely chopped red onion or shallot, and 1 teaspoon honey or agave if you want to tame the heat. Season with salt and black pepper to taste and set aside so flavors meld.
- Preheat grill to medium-high (about 400 F) and oil the grates. Heat 1 tablespoon olive oil in a heavy skillet over high heat if you prefer to sear first.
- Sear the tenderloins: brown the pork on all sides 1 to 2 minutes per side in the hot skillet or directly on the grill to get color, then transfer to the grill. Cook over indirect heat or move to a cooler part of the grill; brush the pork with the peach glaze during the last 6 to 8 minutes of cooking, turning and glazing often so it becomes sticky but not burned.
- Grill until internal temp hits 145 F measured in the thickest part, about 12 to 18 minutes total after searing depending on size. Remove pork and tent loosely with foil; rest 5 to 10 minutes to keep it juicy.
- While pork rests, taste the remaining glaze and adjust seasoning. If you want a smoother glaze, pulse it briefly in a blender or use an immersion blender, careful with hot liquid.
- Slice the tenderloins thinly, spoon extra peach glaze over the slices and finish with the orange-habanero mojo spooned on top or served on the side. Sprinkle a little extra chopped cilantro or orange zest if you like. Serve right away.
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: 241g
- Total number of serves: 6
- Calories: 408kcal
- Fat: 12.5g
- Saturated Fat: 1.3g
- Trans Fat: 0g
- Polyunsaturated: 0.8g
- Monounsaturated: 5.3g
- Cholesterol: 125mg
- Sodium: 575mg
- Potassium: 704mg
- Carbohydrates: 28g
- Fiber: 0.9g
- Sugar: 26.3g
- Protein: 43.7g
- Vitamin A: 150IU
- Vitamin C: 16.7mg
- Calcium: 39.3mg
- Iron: 2mg
