Peach Grilled Pork Tenderloin Recipe

I made a Peach Sauce For Pork Tenderloin that turns ordinary pork into a sticky, juicy showstopper topped with an orange-habanero mojo that actually bites back.

I am obsessed with this Peach Grilled Pork Tenderloin because the contrast of sweet peach sauce for pork and charred meat makes me rethink dinner. I love the sticky glaze clinging to pork tenderloin while a bright orange-habanero mojo cuts through sweetness.

But I don’t mean subtle. I want bold, sunshiny fruit and heat in every bite.

It’s the kinda Grilled Tenderloin Recipes that make guests shut up and eat. And the salsa-like mojo?

That citrus and cilantro snap keeps it from getting sticky-sweet. Messy hands, napkin pile, and zero regrets.

Bring it to any summer party. I mean it.

Ingredients

• Pork tenderloin, main protein; it’s tender and cooks fast.
• Kosher salt, brings seasoning and helps flavors pop.
• Freshly ground black pepper, adds a sharp little kick.
• Olive oil for searing, gives a nice browned crust.
• Ripe peaches, juicy sweetness and soft texture.
• Peach preserves, sticky sweet glaze that clings to meat.
• Light brown sugar, deep caramel notes and slight molasses taste.
• Apple cider vinegar, balances sweetness with bright tang.
• Soy sauce, salty umami that deepens the glaze.
• Unsalted butter, richness and glossy finish.
• Garlic, aromatic punch that perks everything up.
• Shallot, mellow onion flavor and subtle sweetness.
• Fresh orange juice, citrus brightness and juiciness.
• Orange zest, concentrated citrus aroma and lift.
• Habanero pepper, fiery heat—use sparingly if you’re timid.
• Lime juice, sharp acid that freshens the whole dish.
• Extra virgin olive oil for mojo, smooth mouthfeel and sheen.
• Fresh cilantro, herbaceous brightness and a green note.
• Red or green onion, crunchy bite and color contrast.
• Ground cumin, warm earthy background if you want depth.
• Salt and pepper to taste, the final balancing touch.

Ingredient Quantities

• 2 pounds pork tenderloin (about 2 small or 1 large), trimmed of silver skin
• 1 teaspoon kosher salt plus more for finishing
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon olive oil for searing
• 3 ripe peaches, peeled, pitted and roughly chopped (about 2 cups)
• 1/2 cup peach preserves or jam
• 2 tablespoons light brown sugar, packed
• 1 tablespoon apple cider vinegar
• 1 tablespoon soy sauce
• 1 tablespoon unsalted butter
• 2 cloves garlic, minced
• 1 small shallot, minced (about 2 tablespoons)
• 1/2 cup fresh orange juice (about 1 large orange)
• 1 teaspoon orange zest
• 1 small habanero pepper, seeded and finely chopped (use more or less to taste)
• 1 tablespoon lime juice
• 2 tablespoons extra virgin olive oil for the mojo
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons finely chopped red onion or green onion
• 1/4 teaspoon ground cumin (optional, but nice for depth)
• Salt and pepper to taste for the mojo and glaze

How to Make this

1. Pat the pork tenderloin dry, sprinkle 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper all over, let sit 15 minutes at room temp while you prep the fruit and sauce.

2. Heat 1 tablespoon olive oil in a heavy skillet over medium-high heat until shimmering; sear the tenderloin 1 to 2 minutes per side until browned all over, then remove and set aside.

3. Make the peach glaze: add 3 chopped peaches, 1/2 cup peach preserves, 2 tablespoons light brown sugar, 1 tablespoon apple cider vinegar, 1 tablespoon soy sauce, 1 tablespoon unsalted butter, 2 cloves minced garlic and 1 small minced shallot to the hot skillet; cook over medium heat, stirring, until peaches break down and mixture is thick and glossy, about 8 to 10 minutes. Stir in 1/2 cup fresh orange juice and 1 teaspoon orange zest, simmer 2 more minutes, then taste and season with salt and pepper.

4. Puree the peach glaze with an immersion blender or in a regular blender until mostly smooth but still a little rustic, return to pan and keep warm; reserve about 1/3 cup for finishing if you want a sauce on the side.

5. Preheat grill to medium-high (about 400 F). Brush grill grates with oil. Place the seared tenderloin on the grill, cook 10 to 14 minutes, turning and brushing generously with the peach glaze every 2 to 3 minutes until an instant-read thermometer reads 140 F for medium doneness.

6. While pork grills make the orange-habanero mojo: combine in a bowl 1 tablespoon lime juice, 2 tablespoons extra virgin olive oil, 1/4 cup chopped cilantro, 2 tablespoons finely chopped red or green onion, 1 small seeded and finely chopped habanero (use more or less to taste), 1/4 teaspoon ground cumin if using, and salt and pepper to taste; stir well and adjust acidity with more lime juice if it needs brightness.

7. When the pork reaches 140 F remove from grill, brush a final layer of glaze on top, loosely tent with foil and rest 8 to 10 minutes (it will carryover to about 145 F). Resting is crucial so juices redistribute.

8. Slice the tenderloin into medallions, spoon reserved peach glaze over the slices, then spoon the orange-habanero mojo on top or serve on the side so guests can control heat.

9. Finish with a light sprinkle of kosher salt if desired and extra chopped cilantro for color. Serve with grilled peaches, rice, or a simple salad and enjoy.

Equipment Needed

1. Heavy skillet or cast iron pan for searing and making the glaze
2. Grill or grill pan preheated to medium high (about 400 F)
3. Immersion blender or regular blender to puree the peach glaze
4. Instant read thermometer to check pork doneness
5. Cutting board and sharp chef’s knife for trimming and slicing
6. Tongs and a silicone or metal spatula for turning and brushing
7. Basting brush for glazing while grilling
8. Measuring cups and spoons plus a small bowl and spoon for the mojo

FAQ

Peach Grilled Pork Tenderloin Recipe Substitutions and Variations

• Peaches: use canned peaches in light syrup, drained and patted dry, or fresh apricots or mango for a slightly different sweetness and texture.
• Peach preserves or jam: swap with apricot jam, orange marmalade, or 1/2 cup honey mixed with 1 tablespoon orange juice to loosen it up.
• Habanero pepper: substitute a serrano or jalapeño for milder heat, or use 1/4 to 1/2 teaspoon crushed red pepper flakes if you want control without fresh chiles.
• Fresh cilantro: replace with fresh parsley for brightness, or use a mix of basil and mint for a sweeter, less citrusy finish.

Pro Tips

1. Sear then finish on the grill for the best crust and smoky flavor. Get the skillet screaming hot so you get a good brown in just 1 to 2 minutes per side, then move to the grill to finish. That short sear locks juices and gives more complex flavor than just grilling from raw, and if your grill runs hot you can move it to a cooler zone to avoid burning the glaze.

2. Watch your glaze thickness and timing. Cook the peaches down until the mixture is glossy but still spoonable, then thin with orange juice a little at a time. If you over-reduce you’ll get a jam that burns on the grill; if it’s too loose the glaze slides off. Reserve about 1/3 cup before you thin it for finishing so you can spoon a concentrated sauce on the slices.

3. Handle the habanero carefully and dose the mojo by spoonfuls. Wear gloves when chopping it and avoid touching your face, eyes, or phone. Start with half the pepper in the mojo if you or your guests are unsure, then add more to taste. Serving the mojo on the side lets everyone control the heat and keeps the pork accessible to kids and spice-averse eaters.

4. Let it rest and slice properly. Rest the tenderloin loosely tented for at least 8 to 10 minutes so juices redistribute, otherwise the plate will be a puddle. Use a sharp knife and cut across the grain into medallions about 1/2 inch thick. If you slice too thin the meat dries faster, too thick and you lose the balance of glaze to meat.

Peach Grilled Pork Tenderloin Recipe

Recipe by James Level

0.0 from 0 votes

I made a Peach Sauce For Pork Tenderloin that turns ordinary pork into a sticky, juicy showstopper topped with an orange-habanero mojo that actually bites back.

Pin

Servings

4

servings

Calories

607

kcal

Equipment: 1. Heavy skillet or cast iron pan for searing and making the glaze
2. Grill or grill pan preheated to medium high (about 400 F)
3. Immersion blender or regular blender to puree the peach glaze
4. Instant read thermometer to check pork doneness
5. Cutting board and sharp chef’s knife for trimming and slicing
6. Tongs and a silicone or metal spatula for turning and brushing
7. Basting brush for glazing while grilling
8. Measuring cups and spoons plus a small bowl and spoon for the mojo

Ingredients

• 2 pounds pork tenderloin (about 2 small or 1 large), trimmed of silver skin

• 1 teaspoon kosher salt plus more for finishing

• 1/2 teaspoon freshly ground black pepper

• 1 tablespoon olive oil for searing

• 3 ripe peaches, peeled, pitted and roughly chopped (about 2 cups)

• 1/2 cup peach preserves or jam

• 2 tablespoons light brown sugar, packed

• 1 tablespoon apple cider vinegar

• 1 tablespoon soy sauce

• 1 tablespoon unsalted butter

• 2 cloves garlic, minced

• 1 small shallot, minced (about 2 tablespoons)

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

• 1 teaspoon orange zest

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

• 1 tablespoon lime juice

• 2 tablespoons extra virgin olive oil for the mojo

• 1/4 cup fresh cilantro, chopped

• 2 tablespoons finely chopped red onion or green onion

• 1/4 teaspoon ground cumin (optional, but nice for depth)

• Salt and pepper to taste for the mojo and glaze

Directions

• Pat the pork tenderloin dry, sprinkle 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper all over, let sit 15 minutes at room temp while you prep the fruit and sauce.
• Heat 1 tablespoon olive oil in a heavy skillet over medium-high heat until shimmering; sear the tenderloin 1 to 2 minutes per side until browned all over, then remove and set aside.
• Make the peach glaze: add 3 chopped peaches, 1/2 cup peach preserves, 2 tablespoons light brown sugar, 1 tablespoon apple cider vinegar, 1 tablespoon soy sauce, 1 tablespoon unsalted butter, 2 cloves minced garlic and 1 small minced shallot to the hot skillet; cook over medium heat, stirring, until peaches break down and mixture is thick and glossy, about 8 to 10 minutes. Stir in 1/2 cup fresh orange juice and 1 teaspoon orange zest, simmer 2 more minutes, then taste and season with salt and pepper.
• Puree the peach glaze with an immersion blender or in a regular blender until mostly smooth but still a little rustic, return to pan and keep warm; reserve about 1/3 cup for finishing if you want a sauce on the side.
• Preheat grill to medium-high (about 400 F). Brush grill grates with oil. Place the seared tenderloin on the grill, cook 10 to 14 minutes, turning and brushing generously with the peach glaze every 2 to 3 minutes until an instant-read thermometer reads 140 F for medium doneness.
• While pork grills make the orange-habanero mojo: combine in a bowl 1 tablespoon lime juice, 2 tablespoons extra virgin olive oil, 1/4 cup chopped cilantro, 2 tablespoons finely chopped red or green onion, 1 small seeded and finely chopped habanero (use more or less to taste), 1/4 teaspoon ground cumin if using, and salt and pepper to taste; stir well and adjust acidity with more lime juice if it needs brightness.
• When the pork reaches 140 F remove from grill, brush a final layer of glaze on top, loosely tent with foil and rest 8 to 10 minutes (it will carryover to about 145 F). Resting is crucial so juices redistribute.
• Slice the tenderloin into medallions, spoon reserved peach glaze over the slices, then spoon the orange-habanero mojo on top or serve on the side so guests can control heat.
• Finish with a light sprinkle of kosher salt if desired and extra chopped cilantro for color. Serve with grilled peaches, rice, or a simple salad and enjoy.

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: 367g
• Total number of serves: 4
• Calories: 607kcal
• Fat: 20.9g
• Saturated Fat: 5.4g
• Trans Fat: 0.1g
• Polyunsaturated: 1.6g
• Monounsaturated: 11.2g
• Cholesterol: 159mg
• Sodium: 684mg
• Potassium: 986mg
• Carbohydrates: 42.8g
• Fiber: 1.8g
• Sugar: 39.5g
• Protein: 50.4g
• Vitamin A: 300IU
• Vitamin C: 16mg
• Calcium: 60mg
• Iron: 1.3mg