Grilled Pork Tenderloin with Peach Glaze and Orange-Habanero Mojo
Yield: 6 to 8 Servings
Tender, juicy Peach Grilled Pork Tenderloin is glazed with a sticky, sweet peach sauce, then topped with an orange-habanero mojo for a dinner that's out-of-this-world flavorful. It's perfect for entertaining!
Ingredients
for the glaze:
- 1 cup peach jam
- ¼ cup Dijon mustard
- ¼ cup freshly squeezed orange juice
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
for the mojo:
- 2 tablespoons mild vegetable oil such as canola
- 1 small red onion finely chopped
- 4 large cloves garlic minced
- 3 cups freshly squeezed orange juice
- ½ cup freshly squeezed lime juice
- ½ habanero chili seeded and minced (These are VERY hot little chiles! You may want to use gloves when chopping.)
- 2 tablespoons chopped fresh cilantro leaves
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
for the pork:
- 2 pork tenderloins weighing 1¼ to 1½ pounds each
- 1 tablespoon mild vegetable oil such as canola
- 2 teaspoons kosher salt use more if desired
- ½ teaspoon freshly ground black pepper
Instructions
For the glaze:
- Whisk all ingredients together, seasoning to taste with salt and pepper. (Glaze can be made a day in advance, covered, and kept refrigerated. Bring to room temperature before using.)
For the mojo:
- Heat oil in a saucepan over medium to medium-high heat. Add onion and cook, stirring, until soft, about 5 minutes - take care to not let it brown. Then stir in garlic and cook 2 minutes more.
- Add the orange juice, lime juice, and habanero and bring to a boil over medium-high heat. Cook until reduced by half. It will be nice and thickened. If it's just not thickening as much as you'd like (if not reduced by half within 25 minutes), whisk together 1 tablespoon cornstarch and 1 tablespoon orange juice in a small cup - then whisk this slurry into the boiling mixture. Once the mojo has thickened, whisk in cilantro and cumin, then season to taste with salt and pepper. (The mojo can be made a day in advance, covered, and kept refrigerated. Bring to room temperature before using.)
For the pork:
- Heat grill to high. Set aside a few tablespoons of peach glaze for brushing the cooked pork at the end.
- Brush pork with oil, then sprinkle with salt and pepper. Grill 5 to 6 minutes per side to sear - no peeking! Then lower heat to medium-high. Every 3 minutes, brush with more glaze and flip, for 15 minutes. From start to finish, total grilling time should be 25 to 27 minutes.
- Use an instant-read meat thermometer to check the temperature. Pull the tenderloins off the grill when they reach an internal temperature of 145° F.
- Remove the pork from the grill, brush with the reserved peach glaze, and let rest for 10 minutes to let the juices settle in and the meat cook just a bit more. Cut into 1/2″-thick slices and arrange on a serving platter. Drizzle with habanero mojo and serve immediately.
Notes
How to store, reheat, and reuse leftovers:
- Store any leftovers in an airtight container in the fridge for up to 3 days. Note that as you reheat the pork it can dry out. The easiest way to do so is on the stovetop or microwave. But you could also warm it in the oven at 300° F in a dish that's covered with foil.
- We always have some leftover mojo - and like to use it to top other dishes, like ham steak and chicken breasts and/or thighs. Either roast or grill the meats, then serve with the mojo. It's a super easy way to enjoy another delicious meal during the upcoming week!
Nutrition Information:
Serving: 1 Calories: 321kcal Carbohydrates: 45g Protein: 12g Fat: 11g Saturated Fat: 2g Polyunsaturated Fat: 7g Cholesterol: 28mg Sodium: 362mg Fiber: 2g Sugar: 29g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.