I just made a Pork Tenderloin With Glaze that’s sticky with peach sauce and finished with an orange-habanero mojo so juicy and bold your guests will actually fight over seconds.

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I’m obsessed with this Peach Grilled Pork Tenderloin because it hits so many notes at once: charred edges, a sticky sweet Peach Sauce For Pork that clings to every slice, and a punch from a small habanero pepper that makes you sit up. I love the way the Pork Tenderloin With Glaze gets glossy and kind of dangerous-looking on the grill.

But it’s not showy cooking, it’s straight-up flavor that sings on a plate. Juicy, slightly smoky, with that bright peach thing cutting through.

Bring it to a backyard dinner and watch people stop talking and ask for seconds please.

Ingredients

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Basically pork tenderloins, it’s juicy grilling protein
Kosher salt, brings out meat’s flavor
Black pepper, adds mild heat
Olive oil, keeps it from sticking
Ripe peaches, bright sweet jammy fruit
Brown sugar, gives caramelized sweet glaze
Honey, sticky sweetness and shine
Apple cider vinegar, tangy balance
Soy sauce, salty umami depth
Garlic, punchy savory aroma
Fresh ginger, warm spicy zip
Habanero, brings real heat, you’ll notice
Orange juice, bright citrus lift
Orange zest, concentrated orange pop
Lime juice, sharp fresh tang
Cilantro, fresh herb brightness
Butter, it’s a silky finish
Smoked paprika, subtle smoky note
Wood chips, optional campfire smokiness
Plus an extra peach, garnish flair

Ingredient Quantities

2 pork tenderloins (about 1 1/2 to 2 lb total)

1 1/2 tsp kosher salt

1 tsp freshly ground black pepper

2 tbsp olive oil, divided

3 ripe peaches (about 1 1/2 to 2 cups chopped) plus 1 extra for garnish if you want

1/3 cup packed light brown sugar

1/3 cup honey

2 tbsp apple cider vinegar

1 tbsp soy sauce or tamari

2 cloves garlic, minced

1 tsp grated fresh ginger

1 small habanero pepper, seeded and finely chopped (use more or less to taste)

3/4 cup fresh orange juice (about 2 oranges) plus 1 tsp orange zest

2 tbsp fresh lime juice

1/4 cup fresh cilantro leaves, chopped

2 tbsp unsalted butter (optional, to finish the glaze)

Smoked paprika or chili powder, 1/2 tsp optional for rub

Wood chips or charcoal for grilling, optional for a smoky flavor

How to Make this

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1. Pat pork tenderloins dry, rub with 1 tsp kosher salt, pepper, and the smoked paprika or chili powder if using; let sit at room temp for 20 minutes while you get the rest ready.

2. Make the peach glaze: heat 1 tbsp olive oil in a skillet over medium heat, add chopped peaches, brown sugar, honey, apple cider vinegar, soy sauce, garlic, ginger, and the seeded chopped habanero; cook, stirring, until peaches break down and the mixture is bubbling, about 8 to 10 minutes.

3. Add 1/2 cup of the orange juice and the orange zest to the skillet, lower heat and simmer until slightly reduced and saucy, another 6 to 8 minutes; stir in the 2 tbsp lime juice and, if using, the 2 tbsp butter to make it glossy.

4. Taste and adjust heat or sweetness. If you want a smooth glaze, puree the mixture in a blender or with an immersion blender until silky; reserve about 1/3 cup of the glaze to finish the meat after resting.

5. Make the orange-habanero mojo: in a small bowl combine the remaining 1/4 cup orange juice, chopped extra fresh peach (if using), the finely chopped seeded habanero to taste (use less if you want milder), 2 tbsp olive oil, chopped cilantro, a pinch of salt, and a little lime juice; set aside in fridge so flavors marry.

6. Prep the grill: get it medium-high, oil the grates well, and if you want a smoky flavor add soaked wood chips or use charcoal with a small wood chunk; the goal is steady medium heat.

7. Sear and grill the pork: brush tenderloins with a little olive oil, sear over direct heat 2 to 3 minutes per side to get color, then move to indirect heat and cook, turning occasionally and brushing lightly with glaze in the last 5 to 7 minutes, until an instant-read thermometer reads 145 F in the thickest part (about 12 to 18 minutes total depending on grill).

8. Remove pork from grill, tent loosely with foil and let rest 10 minutes; while resting brush once with the reserved glaze so it soaks in without burning.

9. Slice pork into medallions, spoon the orange-habanero mojo over the top and sprinkle with chopped cilantro; garnish with extra peach slices or orange zest if you like.

10. Serve immediately with extra glaze on the side for dipping. Quick tips: do not put sugary glaze on too early or it will burn, always rest the meat so it stays juicy, and adjust habanero amount to your spice tolerance.

Equipment Needed

1. Cutting board
2. Sharp chef’s knife
3. Measuring cups and spoons
4. Large skillet (preferably nonstick or cast iron)
5. Wooden spoon or heatproof spatula
6. Blender or immersion blender
7. Grill (charcoal or gas) or a grill pan for stovetop
8. Long-handled tongs
9. Instant-read meat thermometer
10. Aluminum foil and a small bowl for the mojo/equipment prep

FAQ

Q: Can I make the peach glaze ahead of time? A: Yes, you can. Make the glaze up to 48 hours ahead and keep it refrigerated in an airtight container. Rewarm gently on the stove before glazing the pork, and stir in the butter at the end if you want a richer shine. If it thickens too much when cold, add a splash of orange juice or water to loosen it.

Q: What if I don’t have a grill or wood chips? A: No problem. You can roast the tenderloins in a 425 F oven on a rimmed baking sheet for about 20 to 25 minutes, or until 145 F internal temp. For smoky flavor try a few drops of liquid smoke in the glaze or cook on a cast iron pan and finish in the oven. Wood chips just add extra smoke, they are optional.

Q: How do I tell when the pork is done without cutting into it? A: Use an instant read thermometer. Remove the pork at 140 to 145 F then tent it and rest for 5 to 10 minutes. The temp will rise a few degrees while resting and you end up with juicy pork not dried out meat.

Q: Can I use frozen peaches or canned instead of fresh? A: Frozen peaches work fine, thaw them and drain excess liquid first. Canned peaches will also work but use less added sugar in the glaze since canned fruit can be sweeter. Fresh peaches give the best bright flavor though.

Q: I’m sensitive to spice. How do I make this mild? A: Remove the seeds and membranes from the habanero and use just a tiny bit, like a teaspoon of the chopped pepper, or substitute with a milder chili like jalapeño or even a pinch of red pepper flakes. Taste the glaze before glazing the pork so you can adjust the heat.

Q: Any tips for getting a nice crust on the pork? A: Pat the pork dry, rub it with olive oil and the salt, pepper and optional smoked paprika or chili powder, then sear over high heat on the grill or in a hot pan for 2 to 3 minutes per side before moving to indirect heat to finish. Don’t overload the grill and avoid flipping too often. Let it rest before slicing so the juices settle.

Peach Grilled Pork Tenderloin Recipe Substitutions and Variations

Pork tenderloins: swap for a pork loin roast cut into medallions, boneless chicken breasts or thighs, or flank steak if you like more beefy flavor.
Light brown sugar: use maple syrup (reduce other liquids slightly), coconut sugar, or even dark brown sugar for deeper molasses notes.
Habanero pepper: milder swap is jalapeño, or use serrano for medium heat, or 1/4 tsp red pepper flakes if you want just a hint of spice.
Fresh cilantro: parsley works well if you dont like cilantro, basil gives a sweeter herb note, or mint for a bright fresh twist.

Pro Tips

1. Don’t put the sweet glaze on too early or it’ll burn and taste bitter. Wait until the last 5 to 7 minutes of grilling, and brush sparingly, then give it one more brush after you’ve taken the pork off so the sugars soak in without charring.

2. Use an instant read thermometer and take it out at 140 F, not 145. Tent it and let carryover heat bring it to 145 while it rests 8 to 12 minutes. You’ll get juicier pork that way, trust me.

3. Taste and tame the heat before you cook. Scoop a tiny bit of the peach-habanero glaze on a spoon, heat it briefly and try it. If it’s too hot add more honey or brown sugar a little at a time, or stir in extra peach or orange juice. It’s easier to make milder than to fix something that’s nuclear.

4. Don’t skip the sear and the smoke if you can. A quick hot sear locks in flavor and then finishing over indirect heat keeps it from drying. If you want that subtle smoke flavor use a few soaked wood chips or a small wood chunk, just keep the smoke light so it doesn’t overpower the peaches.

Peach Grilled Pork Tenderloin Recipe

Recipe by James Level

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I just made a Pork Tenderloin With Glaze that’s sticky with peach sauce and finished with an orange-habanero mojo so juicy and bold your guests will actually fight over seconds.

Servings

servings

Calories

604

kcal

Equipment: 1. Cutting board
2. Sharp chef’s knife
3. Measuring cups and spoons
4. Large skillet (preferably nonstick or cast iron)
5. Wooden spoon or heatproof spatula
6. Blender or immersion blender
7. Grill (charcoal or gas) or a grill pan for stovetop
8. Long-handled tongs
9. Instant-read meat thermometer
10. Aluminum foil and a small bowl for the mojo/equipment prep

Ingredients

2 pork tenderloins (about 1 1/2 to 2 lb total)
1 1/2 tsp kosher salt
1 tsp freshly ground black pepper
2 tbsp olive oil, divided
3 ripe peaches (about 1 1/2 to 2 cups chopped) plus 1 extra for garnish if you want
1/3 cup packed light brown sugar
1/3 cup honey
2 tbsp apple cider vinegar
1 tbsp soy sauce or tamari
2 cloves garlic, minced
1 tsp grated fresh ginger
1 small habanero pepper, seeded and finely chopped (use more or less to taste)
3/4 cup fresh orange juice (about 2 oranges) plus 1 tsp orange zest
2 tbsp fresh lime juice
1/4 cup fresh cilantro leaves, chopped
2 tbsp unsalted butter (optional, to finish the glaze)
Smoked paprika or chili powder, 1/2 tsp optional for rub
Wood chips or charcoal for grilling, optional for a smoky flavor

Directions

Pat pork tenderloins dry, rub with 1 tsp kosher salt, pepper, and the smoked paprika or chili powder if using; let sit at room temp for 20 minutes while you get the rest ready.
Make the peach glaze: heat 1 tbsp olive oil in a skillet over medium heat, add chopped peaches, brown sugar, honey, apple cider vinegar, soy sauce, garlic, ginger, and the seeded chopped habanero; cook, stirring, until peaches break down and the mixture is bubbling, about 8 to 10 minutes.
Add 1/2 cup of the orange juice and the orange zest to the skillet, lower heat and simmer until slightly reduced and saucy, another 6 to 8 minutes; stir in the 2 tbsp lime juice and, if using, the 2 tbsp butter to make it glossy.
Taste and adjust heat or sweetness. If you want a smooth glaze, puree the mixture in a blender or with an immersion blender until silky; reserve about 1/3 cup of the glaze to finish the meat after resting.
Make the orange-habanero mojo: in a small bowl combine the remaining 1/4 cup orange juice, chopped extra fresh peach (if using), the finely chopped seeded habanero to taste (use less if you want milder), 2 tbsp olive oil, chopped cilantro, a pinch of salt, and a little lime juice; set aside in fridge so flavors marry.
Prep the grill: get it medium-high, oil the grates well, and if you want a smoky flavor add soaked wood chips or use charcoal with a small wood chunk; the goal is steady medium heat.
Sear and grill the pork: brush tenderloins with a little olive oil, sear over direct heat 2 to 3 minutes per side to get color, then move to indirect heat and cook, turning occasionally and brushing lightly with glaze in the last 5 to 7 minutes, until an instant-read thermometer reads 145 F in the thickest part (about 12 to 18 minutes total depending on grill).
Remove pork from grill, tent loosely with foil and let rest 10 minutes; while resting brush once with the reserved glaze so it soaks in without burning.
Slice pork into medallions, spoon the orange-habanero mojo over the top and sprinkle with chopped cilantro; garnish with extra peach slices or orange zest if you like.
Serve immediately with extra glaze on the side for dipping. Quick tips: do not put sugary glaze on too early or it will burn, always rest the meat so it stays juicy, and adjust habanero amount to your spice tolerance.

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: 225g
Total number of serves: 4
Calories: 604kcal
Fat: 19.5g
Saturated Fat: 6.4g
Trans Fat: 0.05g
Polyunsaturated: 1.3g
Monounsaturated: 10g
Cholesterol: 155mg
Sodium: 1326mg
Potassium: 770mg
Carbohydrates: 58.5g
Fiber: 1g
Sugar: 55g
Protein: 43.8g
Vitamin A: 500IU
Vitamin C: 25mg
Calcium: 17mg
Iron: 1mg

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