I glaze grilled pork tenderloin with a sticky peach glaze and finish it with an orange-habanero mojo in my Peach Sauce For Pork Tenderloin recipe, a bold sweet-and-spicy centerpiece that’s perfect for entertaining.

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I fell into this recipe the first summer I tried grilling pork tenderloins with ripe peaches, and I still get giddy every time. The pork stays so juicy and those peaches caramelize into this sticky sweet kiss that makes people ask for the recipe, then later say they never could reproduce it.

I like to call it my humble Peach Sauce For Pork Tenderloin, a dish that’s bold but not trying too hard. Sometimes I burn a slice or two, sometimes the glaze is too thin, but somehow it’s always the showstopper, its messy and a little wild.

Ingredients

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Pork tenderloin: lean, high protein, low fat, cooks fast, stays juicy when not overdone
Peaches: juicy, sweet, adds fiber and vitamin C, bright fruity sweetness to glaze
Peach preserves: intensifies peach flavor, adds sugar and sticky glaze, great caramelization
Habanero: tiny but fierce heat, adds smoky spicy kick, use sparingly unless brave
Orange juice and zest: bright acid, vitamin C, balances sweet, lifts overall flavor
Cilantro: fresh herb, adds grassy citrus notes, makes dish feel lighter and fresher
Garlic: savory backbone, boosts umami, pairs perfectly with pork and fruity glazes
Apple cider vinegar: tangy acid, cuts richness, brightens flavors and helps balance sweetness

Ingredient Quantities

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

1 tsp kosher salt

1/2 tsp freshly ground black pepper

2 tbsp olive oil

3 medium ripe peaches, peeled pitted and diced (about 2 cups)

1/3 cup peach preserves (or jam if youve got it)

2 tbsp packed brown sugar

2 tbsp honey

2 tbsp apple cider vinegar

1 garlic clove, minced

1 tbsp unsalted butter (optional, for a glossy finish)

1/3 cup fresh orange juice (about 1 large orange)

zest of 1 orange

1 small habanero, seeded and finely minced (use 1/2 if you want less heat)

2 tbsp extra virgin olive oil

1 tbsp white wine vinegar or fresh lime juice

2 garlic cloves, minced

1/4 cup fresh cilantro, chopped

1/2 tsp kosher salt (for the mojo)

1/4 tsp freshly ground black pepper (for the mojo)

How to Make this

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1. Pat the pork dry and trim any silver skin, rub with 1 tsp kosher salt, 1/2 tsp black pepper and 2 tbsp olive oil; let sit at room temp 20-30 minutes while you make the sauces, or chill up to 2 hours if you like.

2. Make the peach glaze: in a medium saucepan combine 3 peeled, pitted and diced peaches (about 2 cups), 1/3 cup peach preserves, 2 tbsp brown sugar, 2 tbsp honey, 2 tbsp apple cider vinegar and 1 minced garlic clove. Bring to a simmer, mash with a spoon or use an immersion blender for a smoother glaze, then simmer gently until thick and sticky, about 10-12 minutes; stir in 1 tbsp butter at the end if you want a glossy finish. Taste and adjust salt if needed.

3. Make the orange-habanero mojo: in a bowl whisk 1/3 cup fresh orange juice and the zest of 1 orange with 1 small seeded, finely minced habanero (use 1/2 if you want less heat), 2 tbsp extra virgin olive oil, 1 tbsp white wine vinegar or fresh lime juice, 2 minced garlic cloves, 1/4 cup chopped fresh cilantro, 1/2 tsp kosher salt and 1/4 tsp black pepper. Cover and chill until serving; pro tip wear gloves when handling habanero and dont touch your face.

4. Preheat grill to medium-high (about 400F) and oil the grates. If using a grill pan or oven, preheat pan or set oven to 400F.

5. Sear the tenderloins over direct heat 2-3 minutes per side to get good color, then move to indirect heat or lower the temp to medium and continue cooking with the lid closed. Start brushing the pork with the peach glaze in the last 5-8 minutes of cooking, basting every 2 minutes to build a sticky coating and avoid burning the sugars.

6. Cook until an instant-read thermometer inserted in the thickest part reads 145F; times vary but expect about 15-25 minutes total after searing depending on thickness.

7. Remove pork to a cutting board and tent loosely with foil; rest 5-10 minutes so the juices redistribute.

8. Slice into medallions, spoon extra peach glaze over the slices, then finish with a drizzle of the orange-habanero mojo and a sprinkle of chopped cilantro. Serve any leftover mojo on the side.

Equipment Needed

1. Cutting board (for trimming and slicing the tenderloins)
2. Sharp chef’s knife (to remove silver skin and cut medallions)
3. Paper towels or a clean kitchen towel (to pat pork dry)
4. Measuring cups and spoons (for preserves, juices, spices)
5. Medium saucepan (to cook the peach glaze)
6. Immersion blender or potato masher (for smoothing or mashing the peaches)
7. Large bowl (to mix the orange-habanero mojo)
8. Whisk and a small spoon (to emulsify and taste the mojo)
9. Grill or grill pan or ovenproof skillet, plus tongs and a basting brush (to sear, finish and baste the pork)
10. Instant-read thermometer and some foil (to check doneness and tent the rested pork)

FAQ

Q: How do I know when the pork is done? A: Use an instant read thermometer, aim for 145°F (63°C) in the thickest part. Grill over medium high heat about 12 to 15 minutes total, turning every few minutes so it browns evenly. Let rest 5 to 10 minutes after cooking so juices redistribute, then slice against the grain.

Q: Can I make the peach glaze ahead of time? A: Yes, make it a day or two ahead, cool, store in the fridge in an airtight jar. Rewarm gently on the stove before glazing, stir in the butter at the end for a glossy finish. If it thickens too much, thin with a little orange juice or water.

Q: That habanero sounds scary, how do I control the heat? A: Seed and remove the white ribs to cut most of the heat, or use half the pepper or swap for a jalapeño. Always wear gloves when handling hot peppers and wash hands well. If sauce gets too spicy, add more peach preserves or a spoon of brown sugar to balance it out.

Q: I don’t have a grill, what else works? A: No problem. Sear the tenderloins in a hot cast iron pan 2 to 3 minutes per side, then roast at 400°F (200°C) for 12 to 20 minutes till 145°F. You can baste with glaze during the last 5 minutes. Broiler works too but watch for burning the sugar in the glaze.

Q: Do I need to marinate for a long time? A: Not really. The mojo and peach glaze are more about flavor than toughening. Marinate 2 to 4 hours for a good flavor boost, or up to overnight if you dry brine with the salt first. Avoid long acidic marinades over 6 hours or the meat can get mushy.

Q: How should I store and reheat leftovers? A: Refrigerate in an airtight container for 3 to 4 days. Reheat gently in a low oven at 300°F with a splash of stock or orange juice to keep it moist, or warm slices quickly in a skillet with a little glaze. Microwaving will work but can dry the pork out.

Peach Grilled Pork Tenderloin Recipe Substitutions and Variations

pork tenderloins: swap for a boneless pork loin roast (slice into medallions, cook a bit longer) or bone-in pork chops (watch temp), or even boneless chicken thighs if you want juicier meat.
fresh peaches: use nectarines, thawed frozen peaches, or canned peaches packed in juice (drain well) — all give the same sweet-tangy vibe.
habanero: replace with a jalapeño for milder heat, a serrano for similar kick, or 1/4 tsp cayenne flakes/powder if you don’t have fresh chiles.
peach preserves: apricot jam or orange marmalade work great, or just extra honey plus a splash of orange juice for a fresher glaze.

Pro Tips

1) Tie or even out the tenderloins so they cook the same. If one end is thinner it will overcook while the middle is still rare, so run some kitchen twine every inch or gently press the thicker parts so everything finishes together.

2) Be ruthless with the glaze timing and watch the sugars. Sugars burn fast, so only start basting in the last few minutes, keep the heat moderate and brush often to build sticky layers. If you want it super smooth, blitz and strain the glaze and stir in a small pat of butter at the end.

3) Handle the habanero like it’s serious business, because it is. Wear gloves, remove the seeds and membranes to tame the heat, and balance it with extra acid or a little honey if it’s too loud. Taste a tiny bit on a spoon before you drizzle a bunch on the whole dish.

4) Rest then slice thin across the grain, not with it. Let the pork sit 5 to 10 minutes tented, then cut into medallions so each bite is tender and juicy. Use an instant read thermometer if you’re unsure, it takes the guesswork out.

Peach Grilled Pork Tenderloin Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

650

kcal

Equipment: 1. Cutting board (for trimming and slicing the tenderloins)
2. Sharp chef’s knife (to remove silver skin and cut medallions)
3. Paper towels or a clean kitchen towel (to pat pork dry)
4. Measuring cups and spoons (for preserves, juices, spices)
5. Medium saucepan (to cook the peach glaze)
6. Immersion blender or potato masher (for smoothing or mashing the peaches)
7. Large bowl (to mix the orange-habanero mojo)
8. Whisk and a small spoon (to emulsify and taste the mojo)
9. Grill or grill pan or ovenproof skillet, plus tongs and a basting brush (to sear, finish and baste the pork)
10. Instant-read thermometer and some foil (to check doneness and tent the rested pork)

Ingredients

2 pork tenderloins (about 1 1/2 to 2 lb total), trimmed
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tbsp olive oil
3 medium ripe peaches, peeled pitted and diced (about 2 cups)
1/3 cup peach preserves (or jam if youve got it)
2 tbsp packed brown sugar
2 tbsp honey
2 tbsp apple cider vinegar
1 garlic clove, minced
1 tbsp unsalted butter (optional, for a glossy finish)
1/3 cup fresh orange juice (about 1 large orange)
zest of 1 orange
1 small habanero, seeded and finely minced (use 1/2 if you want less heat)
2 tbsp extra virgin olive oil
1 tbsp white wine vinegar or fresh lime juice
2 garlic cloves, minced
1/4 cup fresh cilantro, chopped
1/2 tsp kosher salt (for the mojo)
1/4 tsp freshly ground black pepper (for the mojo)

Directions

Pat the pork dry and trim any silver skin, rub with 1 tsp kosher salt, 1/2 tsp black pepper and 2 tbsp olive oil; let sit at room temp 20-30 minutes while you make the sauces, or chill up to 2 hours if you like.
Make the peach glaze: in a medium saucepan combine 3 peeled, pitted and diced peaches (about 2 cups), 1/3 cup peach preserves, 2 tbsp brown sugar, 2 tbsp honey, 2 tbsp apple cider vinegar and 1 minced garlic clove. Bring to a simmer, mash with a spoon or use an immersion blender for a smoother glaze, then simmer gently until thick and sticky, about 10-12 minutes; stir in 1 tbsp butter at the end if you want a glossy finish. Taste and adjust salt if needed.
Make the orange-habanero mojo: in a bowl whisk 1/3 cup fresh orange juice and the zest of 1 orange with 1 small seeded, finely minced habanero (use 1/2 if you want less heat), 2 tbsp extra virgin olive oil, 1 tbsp white wine vinegar or fresh lime juice, 2 minced garlic cloves, 1/4 cup chopped fresh cilantro, 1/2 tsp kosher salt and 1/4 tsp black pepper. Cover and chill until serving; pro tip wear gloves when handling habanero and dont touch your face.
Preheat grill to medium-high (about 400F) and oil the grates. If using a grill pan or oven, preheat pan or set oven to 400F.
Sear the tenderloins over direct heat 2-3 minutes per side to get good color, then move to indirect heat or lower the temp to medium and continue cooking with the lid closed. Start brushing the pork with the peach glaze in the last 5-8 minutes of cooking, basting every 2 minutes to build a sticky coating and avoid burning the sugars.
Cook until an instant-read thermometer inserted in the thickest part reads 145F; times vary but expect about 15-25 minutes total after searing depending on thickness.
Remove pork to a cutting board and tent loosely with foil; rest 5-10 minutes so the juices redistribute.
Slice into medallions, spoon extra peach glaze over the slices, then finish with a drizzle of the orange-habanero mojo and a sprinkle of chopped cilantro. Serve any leftover mojo on the side.

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.