Grilled Pork Tenderloin with Peach Glaze and Orange-Habanero Mojo
4.5 Stars (20 Reviews)
Yield: 6to 8 Servings
prep time: 30 minutesmins
cook time: 27 minutesmins
total time: 57 minutesmins
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:
1cuppeach jam
¼cupDijon mustard
¼cupfreshly squeezed orange juice
½teaspoonkosher salt
¼teaspoonfreshly ground black pepper
for the mojo:
2tablespoonsmild vegetable oilsuch as canola
1small red onionfinely chopped
4large cloves garlicminced
3cupsfreshly squeezed orange juice
½cupfreshly squeezed lime juice
½habanero chiliseeded and minced (These are VERY hot little chiles! You may want to use gloves when chopping.)
2tablespoonschopped fresh cilantro leaves
1teaspoonground cumin
1teaspoonkosher salt
½teaspoonfreshly ground black pepper
for the pork:
2pork tenderloinsweighing 1¼ to 1½ pounds each
1tablespoonmild vegetable oilsuch as canola
2teaspoonskosher saltuse more if desired
½teaspoonfreshly 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.
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.