Peach Grilled Pork Tenderloin Recipe

I brought out pork glazed with Peach Sauce For Pork Tenderloin and ended up with sticky, juicy slices that vanished before I could blink.

I am obsessed with how Peach Grilled Pork Tenderloin hits every note: sweet, smoky, slightly spicy. I love that Peach Sauce For Pork clinging to the crust and giving the meat this glossy, saucy pull.

Grilled Tenderloin Recipes can be boring, but this one bangs, bright orange and lime mojo with chopped ripe peaches and a sneaky kick from habanero peppers wakes up every bite. I adore the contrast between juicy interior and charred edges.

But mostly I want it on my plate right now, loud, messy, and impossible to ignore. Bring it to my table tonight.

No apologies needed.

Ingredients

• Pork tenderloins: the meaty star, tender and quick-cooking, super satisfying protein.
• Ripe peaches: juicy sweetness, gives the whole thing a summer vibe.
• Peach preserves: sticky glaze builder, makes it glossy and slightly jammy.
• Light brown sugar: adds warm caramel notes and a touch of crunch when charred.
• Apple cider vinegar: brightens and cuts the sweetness, keeps it from cloying.
• Low sodium soy sauce: umami backbone, keeps things savory without killing sweetness.
• Olive oil: helps everything spread and sizzle, plus keeps meat moist.
• Garlic: punchy aromatics, you’ll smell it before you taste it.
• Kosher salt: brings out the pork’s natural flavor, essential seasoning.
• Black pepper: gentle heat and bite, simple but necessary.
• Fresh orange juice: citrus lift and freshness, lightens the sauce.
• Orange zest: extra zing and perfume, optional but worth it.
• Habanero peppers: serious heat if you want it, seeds decide intensity.
• Fresh lime juice: sharp brightness, makes the fruit pop.
• Honey or agave: smooth sweetener that tames peppers and balances acid.
• Fresh cilantro: herby finish, adds green freshness and color.
• Ground cumin: earthy warmth, gives subtle depth without overpowering.
• Dried oregano: herbal backbone, a bit rustic and familiar.
• Extra peach slices: nice for serving, pretty and juicy on the side.
• Additional cilantro: garnish that makes each bite feel fresh and lively.

Ingredient Quantities

• 2 pork tenderloins (about 1 1/2 to 2 lb total), trimmed
• 2 ripe peaches, pitted and roughly chopped
• 1/2 cup peach preserves or jam
• 1/4 cup packed light brown sugar
• 2 tbsp apple cider vinegar
• 2 tbsp low sodium soy sauce
• 2 tbsp olive oil, plus more for grilling
• 3 cloves garlic, minced
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• 1/2 cup fresh orange juice (about 1 large orange)
• 1 tbsp orange zest (optional but good)
• 1 to 2 habanero peppers, stemmed and seeded if you want less heat
• 2 tbsp fresh lime juice
• 1 tbsp honey or agave
• 1/4 cup packed fresh cilantro leaves
• 1/2 tsp ground cumin
• 1/2 tsp dried oregano or 1 tsp fresh, chopped
• Optional for serving: extra peach slices and additional cilantro

How to Make this

1. Pat pork tenderloins dry, season all over with 1 tsp kosher salt and 1/2 tsp black pepper, rub with 2 tbsp olive oil, then let rest at room temp for 20 minutes while you make the sauces.

2. Make the peach glaze: in a medium saucepan combine 2 ripe chopped peaches, 1/2 cup peach preserves, 1/4 cup packed light brown sugar, 2 tbsp apple cider vinegar, 2 tbsp low sodium soy sauce, 3 minced garlic cloves and a pinch of salt and pepper; simmer over medium heat until peaches break down and mixture thickens, about 10 to 12 minutes. Blend smooth with an immersion blender or in a blender, return to low heat and keep warm.

3. Make the orange-habanero mojo: in a blender combine 1/2 cup fresh orange juice, 1 tbsp orange zest if using, 1 to 2 habanero peppers (start with one if you want less heat), 2 tbsp fresh lime juice, 1 tbsp honey or agave, 1/4 cup packed cilantro leaves, 1/2 tsp ground cumin, 1/2 tsp dried oregano, 2 tbsp olive oil, and a pinch of salt; blitz until bright and slightly chunky. Taste and adjust lime, honey, or remove seeds if it’s too hot. Be careful handling habanero and wash hands afterward.

4. Prep the grill for medium-high heat, about 400 F at the grate. Oil the grates with a paper towel dipped in oil and tongs to prevent sticking.

5. Sear the tenderloins directly over the heat for 2 to 3 minutes per side to develop color, then move to indirect heat or a cooler part of the grill to finish cooking. Brush the pork generously with the peach glaze after the first sear, saving a few tablespoons of glaze for serving.

6. Continue grilling with lid closed, brushing with more peach glaze every 4 to 5 minutes to build a sticky coating, until internal temp reaches 145 F (check with a probe thermometer in the thickest part). This usually takes 12 to 18 minutes depending on grill and thickness.

7. When tenderloins are about 5 degrees below target, remove from direct heat and give one last glaze brush, then transfer to a cutting board and tent loosely with foil. Rest for 5 to 10 minutes so juices redistribute.

8. While pork rests, taste the mojo and adjust seasoning. If you want it thinner for drizzling, stir in a tablespoon or two of water or extra orange juice.

9. Slice pork into medallions about 1/2 to 3/4 inch thick, arrange on a platter, brush or spoon extra reserved peach glaze over the slices, then spoon the orange-habanero mojo on top or serve it on the side for people to add as they like.

10. Garnish with extra peach slices and more cilantro if desired, and serve immediately with grilled veggies, rice, or a simple salad. If anyone is spice shy, warn them the mojo has real heat from habanero so offer extra lime or honey to mellow it.

Equipment Needed

1. Cutting board (for trimming and slicing the pork, and prepping peaches)
2. Sharp chef’s knife (trim tenderloins and chop peaches)
3. Measuring cups and spoons (for preserves, sugar, juices, spices)
4. Medium saucepan (to cook the peach glaze)
5. Immersion blender or countertop blender (to smooth the glaze and make the mojo)
6. Grill with lid plus long tongs (for searing and finishing the pork)
7. Instant-read or probe thermometer (to check that pork reaches 145 F)
8. Silicone basting brush and a few sheets of foil (for glazing and tenting the pork)
9. Paper towels and a small bowl of oil (to oil the grates safely before grilling)

FAQ

Peach Grilled Pork Tenderloin Recipe Substitutions and Variations

• Pears or nectarines for peaches — use ripe nectarines if you want the same texture, pears if you want something less sweet. If using pears, cut firm ones and toss with a little lemon so they dont go brown.
• Apricot jam or mango chutney for peach preserves — apricot jam is closest in flavor, mango chutney adds a bit of tang and texture. Reduce extra sugar a little if the chutney is sweet.
• Jalapeños or red pepper flakes for habanero peppers — jalapeños give milder, fresh heat; red pepper flakes give controlled heat without changing the texture. Remember to remove seeds for less spice.
• Flat leaf parsley or chopped basil for cilantro — parsley keeps the green freshness without the cilantro taste, basil gives a sweeter, aromatic note. Add parsley at the end so it stays bright.

Pro Tips

– Let the pork come fully to room temp before grilling, it cooks more evenly that way. Pat it super dry first so you get a good sear, and don’t be shy about oiling the grates right before you put it down so it wont stick.

– Build the glaze in layers, not all at once. Brush once after the first sear, then keep glazing every 4 or 5 minutes to get that sticky, caramelized coating. Save a few tablespoons of the glaze off the heat for finishing so it tastes bright and not overcooked.

– Taste and tame the habanero mojo as you go. Start with one pepper and leave seeds out if you want less heat. If it ends up too spicy, add a splash more orange juice or a teaspoon of honey to mellow it out. Wear gloves or wash hands well after handling the peppers, they burn.

– Use an instant-read thermometer and pull the pork at 140 to 142 F, then tent and rest 5 to 10 minutes until it hits 145 F. Resting lets the juices settle so the medallions wont be dry when you slice them.

Peach Grilled Pork Tenderloin Recipe

Recipe by James Level

0.0 from 0 votes

I brought out pork glazed with Peach Sauce For Pork Tenderloin and ended up with sticky, juicy slices that vanished before I could blink.

Pin

Servings

4

servings

Calories

550

kcal

Equipment: 1. Cutting board (for trimming and slicing the pork, and prepping peaches)
2. Sharp chef’s knife (trim tenderloins and chop peaches)
3. Measuring cups and spoons (for preserves, sugar, juices, spices)
4. Medium saucepan (to cook the peach glaze)
5. Immersion blender or countertop blender (to smooth the glaze and make the mojo)
6. Grill with lid plus long tongs (for searing and finishing the pork)
7. Instant-read or probe thermometer (to check that pork reaches 145 F)
8. Silicone basting brush and a few sheets of foil (for glazing and tenting the pork)
9. Paper towels and a small bowl of oil (to oil the grates safely before grilling)

Ingredients

• 2 pork tenderloins (about 1 1/2 to 2 lb total), trimmed

• 2 ripe peaches, pitted and roughly chopped

• 1/2 cup peach preserves or jam

• 1/4 cup packed light brown sugar

• 2 tbsp apple cider vinegar

• 2 tbsp low sodium soy sauce

• 2 tbsp olive oil, plus more for grilling

• 3 cloves garlic, minced

• 1 tsp kosher salt, plus more to taste

• 1/2 tsp freshly ground black pepper, plus more to taste

• 1/2 cup fresh orange juice (about 1 large orange)

• 1 tbsp orange zest (optional but good)

• 1 to 2 habanero peppers, stemmed and seeded if you want less heat

• 2 tbsp fresh lime juice

• 1 tbsp honey or agave

• 1/4 cup packed fresh cilantro leaves

• 1/2 tsp ground cumin

• 1/2 tsp dried oregano or 1 tsp fresh, chopped

• Optional for serving: extra peach slices and additional cilantro

Directions

• Pat pork tenderloins dry, season all over with 1 tsp kosher salt and 1/2 tsp black pepper, rub with 2 tbsp olive oil, then let rest at room temp for 20 minutes while you make the sauces.
• Make the peach glaze: in a medium saucepan combine 2 ripe chopped peaches, 1/2 cup peach preserves, 1/4 cup packed light brown sugar, 2 tbsp apple cider vinegar, 2 tbsp low sodium soy sauce, 3 minced garlic cloves and a pinch of salt and pepper; simmer over medium heat until peaches break down and mixture thickens, about 10 to 12 minutes. Blend smooth with an immersion blender or in a blender, return to low heat and keep warm.
• Make the orange-habanero mojo: in a blender combine 1/2 cup fresh orange juice, 1 tbsp orange zest if using, 1 to 2 habanero peppers (start with one if you want less heat), 2 tbsp fresh lime juice, 1 tbsp honey or agave, 1/4 cup packed cilantro leaves, 1/2 tsp ground cumin, 1/2 tsp dried oregano, 2 tbsp olive oil, and a pinch of salt; blitz until bright and slightly chunky. Taste and adjust lime, honey, or remove seeds if it’s too hot. Be careful handling habanero and wash hands afterward.
• Prep the grill for medium-high heat, about 400 F at the grate. Oil the grates with a paper towel dipped in oil and tongs to prevent sticking.
• Sear the tenderloins directly over the heat for 2 to 3 minutes per side to develop color, then move to indirect heat or a cooler part of the grill to finish cooking. Brush the pork generously with the peach glaze after the first sear, saving a few tablespoons of glaze for serving.
• Continue grilling with lid closed, brushing with more peach glaze every 4 to 5 minutes to build a sticky coating, until internal temp reaches 145 F (check with a probe thermometer in the thickest part). This usually takes 12 to 18 minutes depending on grill and thickness.
• When tenderloins are about 5 degrees below target, remove from direct heat and give one last glaze brush, then transfer to a cutting board and tent loosely with foil. Rest for 5 to 10 minutes so juices redistribute.
• While pork rests, taste the mojo and adjust seasoning. If you want it thinner for drizzling, stir in a tablespoon or two of water or extra orange juice.
• Slice pork into medallions about 1/2 to 3/4 inch thick, arrange on a platter, brush or spoon extra reserved peach glaze over the slices, then spoon the orange-habanero mojo on top or serve it on the side for people to add as they like.
• Garnish with extra peach slices and more cilantro if desired, and serve immediately with grilled veggies, rice, or a simple salad. If anyone is spice shy, warn them the mojo has real heat from habanero so offer extra lime or honey to mellow it.

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: 340g
• Total number of serves: 4
• Calories: 550kcal
• Fat: 17.4g
• Saturated Fat: 4.2g
• Trans Fat: 0.1g
• Polyunsaturated: 2g
• Monounsaturated: 8.8g
• Cholesterol: 139mg
• Sodium: 875mg
• Potassium: 775mg
• Carbohydrates: 49g
• Fiber: 1.6g
• Sugar: 45g
• Protein: 42.8g
• Vitamin A: 500IU
• Vitamin C: 18mg
• Calcium: 50mg
• Iron: 2.3mg