Grilled Pork Tenderloin with Peach Glaze and Orange-Habanero Mojo
User Reviews
4.5
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Prep Time
30 mins
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Cook Time
27 mins
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Total Time
57 mins
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Servings
6 to 8 Servings
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Calories
321 kcal
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Cuisine
American
Grilled Pork Tenderloin with Peach Glaze and Orange-Habanero Mojo
Description
Grilled Pork Tenderloin with Peach Glaze and Orange-Habanero Mojo combines fruit-forward flavors and heat with juicy pork tenderloin. The glaze blends peach jam and mustard, highlighted by orange juice and seasoned simply with salt and black pepper. Meanwhile, the mojo sauce starts with softened red onion and garlic sautéed in vegetable oil, then simmered with orange and lime juices and minced habanero chili until reduced by half. Cilantro, cumin, and seasoning finish the sauce, which brings vibrant citrus heat to the dish.
The pork tenderloins are trimmed, seasoned with salt and pepper, oiled, then grilled to develop a browned exterior and tender interior. Brushing with the peach glaze during cooking adds a sweet, tangy layer that caramelizes on the pork’s surface. Served together, the glaze and spicy mojo accentuate the pork’s natural flavor, balancing sweetness and heat.
This dish presents a sophisticated combination suitable for grilling season. The recipes for the glaze and mojo can be prepared a day ahead and brought to room temperature before use for convenience.
When simmering the mojo, if it doesn’t thicken sufficiently, a cornstarch slurry can be added to help achieve desired consistency. Gloves are recommended when handling habanero due to its heat. Both glaze and mojo can be stored covered in the refrigerator, maintaining flavor for next-day use.
Ingredients
for the glaze:
- 1 cup peach jam
- ¼ cup Dijon mustard
- ¼ cup orange juice freshly squeezed
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground
for the mojo:
- 2 tablespoons vegetable oil such as canola, mild
- 1 red onion finely chopped, small
- 4 garlic minced, large cloves
- 3 cups orange juice freshly squeezed
- ½ cup lime juice freshly squeezed
- ½ habanero chili seeded and minced (These are VERY hot little chiles! You may want to use gloves when chopping.)
- 2 tablespoons cilantro fresh, chopped leaves
- 1 teaspoon cumin ground
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
for the pork:
- 2 pork tenderloin weighing 1¼ to 1½ pounds each
- 1 tablespoon vegetable oil such as canola, mild
- 2 teaspoons kosher salt use more if desired
- ½ teaspoon black pepper freshly ground
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
- Make the peach glaze a day ahead and refrigerate; bring to room temperature before using for easier brushing.
- Use gloves when handling the habanero chili to avoid irritation from its intense heat.
- If the mojo sauce does not thicken sufficiently during simmering, add a cornstarch and orange juice slurry to help.
- Bring mojo to room temperature before serving if prepared in advance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6to 8 Servings
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 321kcal | 16% |
| Carbohydrates | 45g | 15% |
| Protein | 12g | 24% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 28mg | 9% |
| Sodium | 362mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 29g | 58% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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