There’s nothing quite like the tantalizing aroma of grilled pork mingling with sweet peach and zesty citrus on a warm evening. Picture this: you’re gathering friends for a backyard barbecue, and as the sun sets, the sizzle of tender pork tenderloin on the grill fills the air. This Grilled Pork Tenderloin with Peach Glaze and Orange-Habanero Mojo is the standout dish that transforms an everyday meal into a flavorful feast.
I first created this recipe while exploring the vibrant flavors of summer, and it quickly became a favorite for entertaining. The combination of a sticky peach glaze and the punchy heat from the orange-habanero mojo creates a delightful balance that will have everyone reaching for seconds. Best of all, it’s incredibly simple to prepare, allowing you to spend more time with your guests and less time in the kitchen. So fire up that grill, and let’s make some memories around a table filled with juicy, mouthwatering goodness!
Why is this Grilled Pork Tenderloin with Peach Glaze unforgettable?
Irresistible Flavor: The sweet peach glaze perfectly complements the rich pork, creating an amazing balance that excites the palate.
Easy Prep: With straightforward instructions, you’ll spend less time cooking and more time enjoying the company of your guests.
Perfect for Entertaining: This dish is sure to impress at casual gatherings or festive celebrations alike!
Crowd-Pleasing Heat: The orange-habanero mojo adds a zesty kick that will leave guests raving about your culinary skills.
Make Ahead: You can prepare the glaze and mojo in advance, making it a stress-free choice for busy days.
Plus, for a side that pairs beautifully, consider adding some creamy mashed potatoes for a well-balanced meal!
Grilled Pork Tenderloin with Peach Glaze Ingredients
Enhance your grilling experience with these essential ingredients.
For the Peach Glaze
- Peach Jam – Adds sweetness and flavor to the glaze; use apricot jam for a different sweetness profile.
- Dijon Mustard – Provides tang and depth; any mustard can be substituted if Dijon isn’t available.
- Freshly Squeezed Orange Juice – Offers acidity and brightness to the glaze; bottled juice can be used in a pinch but is less fresh.
- Kosher Salt – Enhances flavor; adjust amount according to taste.
- Freshly Ground Black Pepper – Adds spice; may use pre-ground if necessary.
For the Orange-Habanero Mojo
- Mild Vegetable Oil (Canola or similar) – Used for sautéing and grilling to prevent sticking.
- Small Red Onion – Contributes sweetness and depth to the mojo sauce; yellow onion can also be used.
- Garlic – Provides aromatic flavor in the mojo; can substitute with garlic powder if fresh is not available.
- Freshly Squeezed Lime Juice – Balances flavors in the mojo; can substitute with lemon juice.
- Habanero Chili – Imparts heat to the mojo; adjust quantity based on heat preference or substitute with jalapeño for a milder option.
- Chopped Fresh Cilantro – Adds freshness to the mojo; parsley can be an alternative if cilantro is not available.
- Ground Cumin – Adds earthy flavor to the mojo; can omit if not preferred.
For the Pork
- Pork Tenderloins (2, about 1¼ to 1½ pounds each) – The main protein source, known for its tenderness; can substitute with chicken tenderloins for a different flavor.
How to Make Grilled Pork Tenderloin with Peach Glaze
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Prepare the Glaze: In a mixing bowl, whisk together peach jam, Dijon mustard, freshly squeezed orange juice, kosher salt, and freshly ground black pepper until well combined. Refrigerate the glaze to let the flavors meld.
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Make the Mojo: Heat mild vegetable oil in a saucepan over medium heat. Add the chopped red onion and sauté until soft and translucent, approximately 5 minutes.
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Add Aromatics: Stir in minced garlic and cook for an additional 2 minutes until fragrant. Then, add the freshly squeezed orange juice, lime juice, and diced habanero chili. Bring the mixture to a boil and reduce the heat until it thickens slightly, about 5–10 minutes.
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Finish the Mojo: Remove from heat and stir in chopped fresh cilantro and ground cumin, seasoning with salt and pepper to taste. Allow the mojo to cool slightly before serving.
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Grill the Pork: Preheat your grill to high heat. Brush the pork tenderloins with oil and season generously with salt and pepper. Grill for 25-27 minutes, flipping every 3 minutes and basting with the glaze, until the internal temperature reaches 145°F.
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Rest and Serve: Once grilled, remove the pork from the grill and let it rest for about 10 minutes. Slice into ½-inch thick pieces and serve drizzled with the orange-habanero mojo.
Optional: Garnish with additional fresh cilantro for an extra pop of color and flavor.
Exact quantities are listed in the recipe card below.
Grilled Pork Tenderloin Variations
There’s a world of flavor waiting for you to explore with this recipe, so don’t hesitate to make it your own!
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Swap the Jam: Use apricot or mango jam for a fruity twist that brightens the glaze.
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Protein Change: Substitute pork tenderloins with chicken breasts or thighs for a lighter option.
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Milder Heat: Replace the habanero with jalapeño or a bell pepper for a gentler kick that’s still flavorful.
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Herb Infusion: Add fresh rosemary or thyme to the glaze for an aromatic lift that complements the sweetness.
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Spicy Twist: Incorporate a splash of hot sauce in the mojo for an added fiery flavor. It’s sure to bring that heat!
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Brown Sugar Boost: Mix in brown sugar with the peach glaze to deepen the caramel notes, adding richness to each bite.
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Smoky Flavor: Sprinkle some smoked paprika into the mojo for a hint of depth that mimics a backyard barbecue.
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Citrus Upgrade: Experiment with different citrus juices, like grapefruit or lemon, to create an interesting flavor profile in your glaze and mojo.
Make Ahead Options
These delicious Grilled Pork Tenderloin with Peach Glaze and Orange-Habanero Mojo are perfect for meal prep enthusiasts! You can prepare the peach glaze and orange-habanero mojo up to 2 days in advance, allowing the flavors to develop beautifully. Simply whisk together the ingredients for the glaze and refrigerate it in an airtight container. For the mojo, sauté the onions and garlic, then let it cool before transferring it to a container for refrigeration. When you’re ready to grill, simply take the pork out of the fridge, brush it with oil and seasoning, grill for 25-27 minutes, and finish with the pre-prepared glaze and mojo. This way, you’ll have a mouthwatering dish without any last-minute fuss!
Expert Tips for Grilled Pork Tenderloin
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Use Quality Meat: Always select high-quality pork tenderloin for the best flavor and tenderness in your Grilled Pork Tenderloin with Peach Glaze.
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Check Temperature: Invest in an instant-read thermometer to avoid overcooking. The ideal internal temperature for pork is 145°F for a juicy, tender result.
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Let It Rest: After grilling, allow the pork to rest for at least 10 minutes. This step ensures the juices redistribute, yielding a succulent dish.
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Prep in Advance: Save time by making the peach glaze and orange-habanero mojo up to two days ahead. This not only saves time but enhances flavors!
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Experiment with Peppers: If you prefer less heat, substitute habanero with jalapeño or omit it entirely without compromising the mojo’s zing.
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Glaze While Grilling: Brush the glaze on the pork during the last few minutes of grilling to achieve a beautifully caramelized coating, enhancing the flavors in the Grilled Pork Tenderloin.
What to Serve with Grilled Pork Tenderloin with Peach Glaze?
Elevate your dining experience with delightful side dishes that beautifully complement the flavors of this luscious pork dish.
- Creamy Mashed Potatoes: The smooth, buttery texture pairs perfectly with the sticky peach glaze, creating a harmonious mouthfeel.
- Roasted Vegetables: Colorful, caramelized veggies offer a crunchy contrast and enhance the palate with their earthy flavors. Consider a mix like carrots, zucchini, and bell peppers for a vibrant touch.
- Fresh Garden Salad: A light, crisp salad with mixed greens and a tangy vinaigrette adds a refreshing balance, cleansing the palate between bites.
- Grilled Pineapple Slices: The smoky sweetness of grilled pineapple echoes the flavors of the pork, creating a tropical twist that’s hard to resist.
- Corn on the Cob: Charred and buttery corn provides a delightful crunch, perfectly offsetting the tenderness of the grilled pork. It’s a classic pairing that brings summer vibes to the table.
- Cilantro Lime Rice: Fluffy rice with a hint of cilantro and lime adds a zesty freshness that complements the orange-habanero mojo. This dish pulls the whole meal together effortlessly, making every bite feel vibrant.
- Chilled White Wine or Sparkling Water: A crisp, well-chilled white wine, like Sauvignon Blanc, or sparkling water garnished with lime will enhance the zesty elements of the meal.
Whichever accompaniments you choose, these pairings will certainly elevate your Grilled Pork Tenderloin with Peach Glaze into a memorable feast!
How to Store and Freeze Grilled Pork Tenderloin
Fridge: Store any leftovers in an airtight container for up to 3 days. Make sure the pork has cooled completely before sealing to maintain texture and flavor.
Freezer: If you want to store the grilled pork longer, it can be frozen for up to 3 months. Wrap the pork tightly in aluminum foil or freezer-safe bags to prevent freezer burn.
Reheating: To reheat, thaw overnight in the fridge, then microwave or warm in the oven at 350°F until heated through. Brush with extra peach glaze for added moisture and flavor.
Make-Ahead Tips: The peach glaze and orange-habanero mojo can be prepared up to 2 days in advance, enhancing the flavors for your next barbecue or family meal with this Grilled Pork Tenderloin!
Grilled Pork Tenderloin with Peach Glaze and Orange-Habanero Mojo Recipe FAQs
What kind of peaches should I use for the peach glaze?
Absolutely! When selecting peaches for the peach glaze, look for ripe, juicy ones that yield slightly to pressure. The best peaches have a sweet fragrance and vibrant color without any dark spots or blemishes. If fresh peaches aren’t available, using high-quality peach jam is a great alternative for achieving that sweet, fruity flavor.
How should I store leftovers?
Leftovers of the Grilled Pork Tenderloin with Peach Glaze should be stored in an airtight container in the refrigerator for up to 3 days. Be sure to let the pork cool completely before refrigerating to maintain its moisture and flavor. You can enjoy the leftovers cold in a salad or warm them up with a splash of extra glaze!
Can I freeze the grilled pork tenderloin?
Very! To freeze grilled pork tenderloin, wrap it tightly in aluminum foil or place it in a freezer-safe bag, ensuring all air is removed to prevent freezer burn. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, thaw the pork overnight in the refrigerator. Then, reheat gently in the oven at 350°F, brushing it with additional peach glaze if desired.
What if my pork tenderloin is overcooked?
If your pork tenderloin ends up overcooked, there are still ways to salvage it! Slice the pork and serve it with a generous amount of the orange-habanero mojo, as the sauce adds moisture and a delicious flavor. You can also use the overcooked meat in a stir-fry or chopped into a salad to help mask the dryness!
Is this dish suitable for people with dietary restrictions?
If you’re accommodating dietary restrictions, this dish is generally safe for most diets! However, if anyone has a sensitivity to spicy foods, consider using less habanero or substituting it with a milder jalapeño. Always check your guests’ allergy lists for any specific ingredients they might need to avoid, like mustard or certain preservatives in sauces.
Can I prepare the glaze and mojo in advance?
Yes, you can! Preparing the peach glaze and orange-habanero mojo up to 2 days in advance enhances the flavors beautifully. Simply store them in separate airtight containers in the refrigerator. When ready to use, give them a good stir before serving to make sure the ingredients are well combined and fresh!
Grilled Pork Tenderloin with Peach Glaze and Mojo Magic
Ingredients
Equipment
Method
- In a mixing bowl, whisk together peach jam, Dijon mustard, freshly squeezed orange juice, kosher salt, and freshly ground black pepper until well combined. Refrigerate the glaze to let the flavors meld.
- Heat mild vegetable oil in a saucepan over medium heat. Add the chopped red onion and sauté until soft and translucent, approximately 5 minutes.
- Stir in minced garlic and cook for an additional 2 minutes until fragrant. Then, add the freshly squeezed orange juice, lime juice, and diced habanero chili. Bring the mixture to a boil and reduce the heat until it thickens slightly, about 5–10 minutes.
- Remove from heat and stir in chopped fresh cilantro and ground cumin, seasoning with salt and pepper to taste. Allow the mojo to cool slightly before serving.
- Preheat your grill to high heat. Brush the pork tenderloins with oil and season generously with salt and pepper. Grill for 25-27 minutes, flipping every 3 minutes and basting with the glaze until the internal temperature reaches 145°F.
- Once grilled, remove the pork from the grill and let it rest for about 10 minutes. Slice into ½-inch thick pieces and serve drizzled with the orange-habanero mojo.