I just nailed a Peach Sauce For Pork Tenderloin that leaves the meat stupidly juicy and the sticky glaze plus orange-habanero mojo blew my mind, so keep scrolling.
I can’t stop thinking about this Peach Grilled Pork Tenderloin. I love the way the sticky Peach Sauce For Pork clings to the meat, sweet and a little smoky from the grill.
Grilled Tenderloin Recipes usually play it safe, but this one hits hard with bright orange notes and a sneaky heat. I adore the contrast between ripe peaches and a small habanero pepper.
It’s messy, vivid, and loud in the best way. But the pork stays tender and juicy, swallowing up that glaze.
It’s the dish I make when I want people to actually talk about dinner every time.
Ingredients
- Pork tenderloin: it’s lean, juicy protein that grills up fast.
- Peaches: sweet, juicy fruit that caramelizes into sticky bliss.
- Brown sugar: brings quick caramel notes and nice grill char.
- Honey: glossy sweetness that helps the glaze cling.
- Butter: adds rich, silky mouthfeel to the sauce.
- Cornstarch: basically a tiny thickener so sauce sticks.
- Soy sauce: it’s salty and adds deep umami.
- Olive oil: for searing and helping flavors meld.
- Garlic: pungent kick that wakes the whole dish.
- Dijon mustard: tangy binder that cuts through sweetness.
- Kosher salt: essential for bringing out every flavor.
- Black pepper: fresh bite and subtle heat.
- Orange juice: bright citrus acidity, keeps things lively.
- Orange zest: concentrated citrus pop, small but mighty.
- Habanero pepper: spicy punch—use less if you’re timid.
- Cilantro: fresh, herby finish that lightens the plate.
- Red onion: crunchy, sharp little bursts of flavor.
- White vinegar: sharp tang to balance sweet components.
- Cumin: warm, earthy background spice for depth.
- Red pepper flakes: optional smoky heat for extra kick.
Ingredient Quantities
- 2 pork tenderloins (about 1 1/2 to 2 pounds total)
- 3 ripe peaches, pitted and sliced (about 2 cups)
- 1/4 cup packed light brown sugar
- 2 tablespoons honey
- 2 tablespoons unsalted butter
- 1 teaspoon cornstarch
- 2 tablespoons soy sauce
- 2 tablespoons olive oil, divided
- 3 garlic cloves, minced, divided
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 1/2 cup fresh orange juice
- 1 teaspoon orange zest
- 1 small habanero pepper, seeded and finely minced (use less if you want milder)
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons red onion, finely minced
- 1 tablespoon white vinegar (or apple cider vinegar)
- 1/2 teaspoon ground cumin
- Pinch of red pepper flakes, optional
How to Make this
1. Pat the pork tenderloins dry, rub with 1 tablespoon olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and the cumin; let sit at room temp while you make the sauces, about 15 minutes.
2. In a medium skillet over medium heat melt the butter with 1 tablespoon olive oil, then add 2 cloves minced garlic and sauté 30 seconds until fragrant.
3. Add the sliced peaches, 1/4 cup packed light brown sugar, 2 tablespoons honey, 2 tablespoons soy sauce and 1/2 cup fresh orange juice; simmer gently until the peaches break down, about 8 to 10 minutes.
4. Whisk 1 teaspoon cornstarch into 1 tablespoon cold water, stir it into the peach mixture and cook 1 to 2 minutes until slightly thickened; taste and season with a little extra salt or pepper if needed. Remove half the peach sauce to a bowl to use as glaze and keep warm.
5. For the orange-habanero mojo, combine in a small bowl the reserved fresh orange juice from step 3 (or use a few tablespoons of the peach sauce for body), 1 teaspoon orange zest, 1 minced small habanero (seeded if you want less heat), 1 tablespoon white vinegar, 1/4 cup chopped cilantro, 2 tablespoons finely minced red onion, 1 teaspoon Dijon mustard, 1/2 teaspoon black pepper, pinch of red pepper flakes if using, and the remaining 1 minced garlic clove; mix well and taste, adding more salt or a touch of honey if it needs balancing.
6. Preheat your grill to medium high and oil the grates. Grill the tenderloins 3 to 4 minutes per side, then start brushing liberally with the warm peach glaze you set aside; continue turning and glazing until an instant read thermometer reads 140 to 145F in the thickest part, about 12 to 16 minutes total. Don’t overcook it, ok?
7. Transfer pork to a cutting board and tent loosely with foil; let rest 5 to 10 minutes so the juices redistribute. While it rests you can warm any leftover peach sauce for serving.
8. Slice the pork into 1/2 inch medallions and drizzle some of the warm peach glaze over the slices, then spoon the orange-habanero mojo on top or serve the mojo on the side so folks can add heat as they like.
9. Garnish with extra chopped cilantro, a sprinkle of red onion, and an optional pinch of extra orange zest; serve immediately with any remaining peach sauce and mojo.
Equipment Needed
1. Cutting board (for trimming and slicing the pork; use wood or plastic)
2. Chef’s knife (sharp, for trimming pork and slicing peaches and medallions)
3. Measuring cups and spoons (for sugar, honey, soy, oil, cornstarch, etc.)
4. Medium skillet (for cooking the peach sauce)
5. Small bowl (to reserve half the peach sauce and to mix the mojo)
6. Whisk (for the cornstarch slurry and to combine the mojo)
7. Tongs (for turning and glazing the tenderloins on the grill)
8. Basting brush (to brush the warm peach glaze while grilling)
9. Instant read thermometer (to check pork reaches 140 to 145 F)
10. Aluminum foil and a serving platter or cutting board (to tent and rest the pork before slicing)
FAQ
Peach Grilled Pork Tenderloin Recipe Substitutions and Variations
- Peaches: swap with canned peaches (drain well and pat dry), ripe nectarines, or 2 cups frozen peaches (thawed and drained). If fresh aren’t great, toss slices in a little lemon juice so they dont brown.
- Habanero pepper: use 1 small jalapeño for mild heat, 1 serrano for medium, or 1/4 to 1/2 teaspoon crushed red pepper flakes if you want predictable spice. Remove seeds and ribs to tame it.
- Soy sauce: substitute with tamari for gluten free, coconut aminos for a slightly sweeter, soy free option, or 1 tablespoon Worcestershire plus 1 tablespoon water in a pinch.
- Cilantro: swap with fresh parsley for a milder, herbaceous note, or use 1 tablespoon chopped mint or basil for a different but fresh flavor. If you’re not a cilantro fan, parsley works great.
Pro Tips
1. Let the pork sit at room temp for at least 15 minutes before grilling, not straight from the fridge. It cooks more evenly that way and you wont end up with dry edges and an underdone center.
2. Don’t skimp on resting. Tent the pork loosely with foil and wait 5 to 10 minutes after it comes off the grill. The juices redistribute and the meat stays juicy, otherwise they all run out on the cutting board.
3. Taste and tweak the sauces as you go. The peach glaze can use more salt, a squeeze of lemon or extra honey depending on how sweet the peaches are. Same for the habanero mojo: add vinegar or a bit more orange juice if it’s too hot or too sharp.
4. Use an instant read thermometer, not guesswork. Pull the pork at about 140F, it will climb a few degrees while resting to a perfect 145F. Overcooking is the easiest way to ruin tenderloin, trust me.
Peach Grilled Pork Tenderloin Recipe
I just nailed a Peach Sauce For Pork Tenderloin that leaves the meat stupidly juicy and the sticky glaze plus orange-habanero mojo blew my mind, so keep scrolling.
4
servings
524
kcal
Equipment: 1. Cutting board (for trimming and slicing the pork; use wood or plastic)
2. Chef’s knife (sharp, for trimming pork and slicing peaches and medallions)
3. Measuring cups and spoons (for sugar, honey, soy, oil, cornstarch, etc.)
4. Medium skillet (for cooking the peach sauce)
5. Small bowl (to reserve half the peach sauce and to mix the mojo)
6. Whisk (for the cornstarch slurry and to combine the mojo)
7. Tongs (for turning and glazing the tenderloins on the grill)
8. Basting brush (to brush the warm peach glaze while grilling)
9. Instant read thermometer (to check pork reaches 140 to 145 F)
10. Aluminum foil and a serving platter or cutting board (to tent and rest the pork before slicing)
Ingredients
-
2 pork tenderloins (about 1 1/2 to 2 pounds total)
-
3 ripe peaches, pitted and sliced (about 2 cups)
-
1/4 cup packed light brown sugar
-
2 tablespoons honey
-
2 tablespoons unsalted butter
-
1 teaspoon cornstarch
-
2 tablespoons soy sauce
-
2 tablespoons olive oil, divided
-
3 garlic cloves, minced, divided
-
1 teaspoon Dijon mustard
-
1 teaspoon kosher salt, plus more to taste
-
1/2 teaspoon freshly ground black pepper, plus more to taste
-
1/2 cup fresh orange juice
-
1 teaspoon orange zest
-
1 small habanero pepper, seeded and finely minced (use less if you want milder)
-
1/4 cup fresh cilantro, chopped
-
2 tablespoons red onion, finely minced
-
1 tablespoon white vinegar (or apple cider vinegar)
-
1/2 teaspoon ground cumin
-
Pinch of red pepper flakes, optional
Directions
- Pat the pork tenderloins dry, rub with 1 tablespoon olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and the cumin; let sit at room temp while you make the sauces, about 15 minutes.
- In a medium skillet over medium heat melt the butter with 1 tablespoon olive oil, then add 2 cloves minced garlic and sauté 30 seconds until fragrant.
- Add the sliced peaches, 1/4 cup packed light brown sugar, 2 tablespoons honey, 2 tablespoons soy sauce and 1/2 cup fresh orange juice; simmer gently until the peaches break down, about 8 to 10 minutes.
- Whisk 1 teaspoon cornstarch into 1 tablespoon cold water, stir it into the peach mixture and cook 1 to 2 minutes until slightly thickened; taste and season with a little extra salt or pepper if needed. Remove half the peach sauce to a bowl to use as glaze and keep warm.
- For the orange-habanero mojo, combine in a small bowl the reserved fresh orange juice from step 3 (or use a few tablespoons of the peach sauce for body), 1 teaspoon orange zest, 1 minced small habanero (seeded if you want less heat), 1 tablespoon white vinegar, 1/4 cup chopped cilantro, 2 tablespoons finely minced red onion, 1 teaspoon Dijon mustard, 1/2 teaspoon black pepper, pinch of red pepper flakes if using, and the remaining 1 minced garlic clove; mix well and taste, adding more salt or a touch of honey if it needs balancing.
- Preheat your grill to medium high and oil the grates. Grill the tenderloins 3 to 4 minutes per side, then start brushing liberally with the warm peach glaze you set aside; continue turning and glazing until an instant read thermometer reads 140 to 145F in the thickest part, about 12 to 16 minutes total. Don't overcook it, ok?
- Transfer pork to a cutting board and tent loosely with foil; let rest 5 to 10 minutes so the juices redistribute. While it rests you can warm any leftover peach sauce for serving.
- Slice the pork into 1/2 inch medallions and drizzle some of the warm peach glaze over the slices, then spoon the orange-habanero mojo on top or serve the mojo on the side so folks can add heat as they like.
- Garnish with extra chopped cilantro, a sprinkle of red onion, and an optional pinch of extra orange zest; serve immediately with any remaining peach sauce and mojo.
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: 316g
- Total number of serves: 4
- Calories: 524kcal
- Fat: 20.7g
- Saturated Fat: 7.4g
- Trans Fat: 0.05g
- Polyunsaturated: 1.25g
- Monounsaturated: 7.25g
- Cholesterol: 139mg
- Sodium: 960mg
- Potassium: 888mg
- Carbohydrates: 33.9g
- Fiber: 1.75g
- Sugar: 33.1g
- Protein: 43.7g
- Vitamin A: 600IU
- Vitamin C: 20mg
- Calcium: 30mg
- Iron: 1.25mg
