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!

Overhead view of slices of grilled pork tenderloin

The Best Grilled Pork Tenderloin

This Peach Grilled Pork Tenderloin with Orange-Habanero Mojo has been a favorite meal in our family for many years. The grilled pork tenderloin is tender and moist, glazed in a sticky, sweet peach sauce and then topped with a mojo sauce of fresh orange and habanero pepper. The rich, bright flavors contrast with the grilled pork so well!

This dish works great for entertaining, as the glaze and mojo can be prepared ahead of time, and the presentation is beautiful and just plain fun!

And big bonus – if you have some mojo left over (we always do), do not throw it away. We’ve found that it makes a wonderful glaze for a simple grilled ham steak!

A plate of peach grilled pork tenderloin slices

What is Mojo?

There are different ways to pronounce “mojo”, and numerous definitions for the word. But the one I’m talking about in this recipe is this:

mo-jo (moh-hoh) n. any sauce in Cuban cooking that is made with oil, garlic, onions, and citrus juices, especially lime and sour orange juices.

The mojo in this recipe is a fantastic mixture of bright citrusy yumminess, oniony-garlicky goodness, and a touch of habanero heat. It’s a wealth of flavor.

So go ahead and get your mojo on and make this! In this statement, “mojo” is pronounced differently and has a different meaning: mo-jo (moh-joh) n. slang for self-confidence; power.

Overhead view of peach grilled pork tenderloin ingredients

Ingredients

This recipe is broken down into 3 easy parts: the glaze, mojo, and pork tenderloin. And each part requires just a few ingredients. Scroll down to the recipe card for the measurements.

THE GLAZE:

  • Peach jam – The jam helps create the sticky glaze texture and adds the sweet peach flavor.
  • Dijon mustard – Adds a bit of heat and zesty flavor that contrasts with the sweet jam.
  • Orange juice – Adds bright citrus flavor, plus helps to thin the glaze a bit.
  • Salt & pepper

THE MOJO:

  • Vegetable oil – Mild oils like canola are perfect.
  • Onion & garlic– Two classic mojo ingredients for flavor.
  • Orange juice & lime juice – Add the bright citrus tang.
  • Habanero – I recommend using gloves to chop as these little orange peppers are HOT.
  • Cilantro – Fresh cilantro adds some herby goodness.
  • Cumin, salt & pepper – for added flavor.

THE PORK:

  • Pork tenderloins – You’ll need two equal-sized tenderloins for this recipe. I recommend ones that are about 1.25 to 1.5 pounds each.
  • Vegetable oil
  • Salt & pepper

What Cut is a Pork Tenderloin?

Pork tenderloin comes from the loin of a pig, aka the area between the shoulder and back legs. This is also where loin chops and ribs come from. It’s known for being one of the most tender cuts of pork, as well as one of the healthiest. Pork tenderloin is just as lean as a boneless, skinless chicken breast!

Peach glaze in a glass

How to Make Grilled Pork Tenderloin with Peach Glaze and Orange-Habanero Mojo

Ready to make a super flavorful pork tenderloin? Just follow these steps.

  • Make the glaze. Whisk all glaze ingredients together.
  • Make the mojo. Soften the onion and garlic over medium heat. Add the citrus juices and habanero. Bring to a boil and cook until reduced by half and thickened. Whisk in the cilantro and cumin, along with salt and pepper to taste.
  • Grill the pork. Brush the pork with oil and sprinkle with salt and pepper. Grill for 5 to 6 minutes per side, without peeking.
  • Add the glaze. Reduce the heat to medium-high. Brush pork with glaze and flip every 3 minutes, for 15 minutes total, glazing each time you flip.
  • Allow the pork to rest. Once the internal temperature reaches 155° F, remove pork from the grill, brush with the remaining peach glaze, and let rest for 15 minutes.
Close-up of grilled pork tenderloin slices
  • Serve. Cut into 1/2 inch-thick slices. Drizzle with the habanero mojo and serve immediately.

Tips for Success

Here are a few tips for making the absolute juiciest grilled pork tenderloin.

  • Do not peek when searing. When you first place the tenderloins on the hot grill grates, do not lift them up to peek at the undersides. Leave them alone for 5 to 6 minutes to let them sear, then flip to the other side and do the same.
  • Once seared, glaze every time you flip. After the pork is seared, you’ll be flipping and glazing every 3 minutes, for 15 minutes total. This helps to build and lock in the delicious flavor of the peach glaze – do not skip the glazing!
  • How do you know when pork is done? Pork tenderloin is properly cooked when it reaches an internal temperature of 145° F, per the National Pork Board and USDA. Note that when you remove the pork from the grill it will still continue to cook, so it’s important to remove it right around this temperature so that it doesn’t dry out.
  • Always let the meat rest. Like steak, pork tenderloin should always rest for about 10 minutes when you remove it from the grill. This rest time allows the pork to continue to cook just a bit, plus it helps retain the delicious, moisture-rich juices. If you cut into the pork immediately, many of the juices will run out.

Serving Suggestions

There are so many things you can pair with this spicy-sweet and juicy pork tenderloin recipe. I’m partial to a potato and veggie combo, like creamy mashed potatoes and honey glazed carrots or roasted potatoes with asparagus. Loaded baked potato bites and cheesy scalloped corn are great options too.

How to Store Grilled Pork Tenderloin 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!

If you’re looking to prep some of this meal ahead of time, the peach glaze and mojo can be prepared 2 days in advance and kept in the fridge, if desired.

More Pork Recipes:

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Overhead view of slices of grilled pork tenderloin

Grilled Pork Tenderloin with Peach Glaze and Orange-Habanero Mojo

Yield: 6 to 8 Servings
Prep Time: 30 minutes
Cook Time: 27 minutes
Total Time: 57 minutes

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:

  1. 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:

  1. 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.
  2. 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:

  1. Heat grill to high. Set aside a few tablespoons of peach glaze for brushing the cooked pork at the end.
  2. 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.
  3. 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.
  4. 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

Adapted from Bobby Flay’s “Boy Gets Grill”

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 321Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 28mgSodium: 362mgCarbohydrates: 45gFiber: 2gSugar: 29gProtein: 12g

Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.

Did you make this recipe?

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Overhead view of slices of grilled pork tenderloin

This post was first published in 2010 and then updated in 2022.