This is a delicious pork tenderloin recipe. I grilled the pork tenderloin on my inside grill and it was perfect! Once you taste this, you’ll be making it regularly. This tender, juicy grilled pork tenderloin with its sticky peach glaze and vibrant orange-habanero mojo is sure to be a hit at any meal!

INGREDIENTS:

(for the pork tenderloin)

  • 1 pork tenderloin (about 1.5 pounds)
  • salt and pepper to taste
  • 1-2 tablespoons olive oil

(For the Peach sauce)

  • 2 ripe peaches, peeled and diced
  • 1/4 cup dark brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon ground ginger

(for the Orange-Habanero Mojo)

  • 1/2 cup fresh orange juice
  • 1 tablespoon lime juice
  • 1 tablespoon honey
  • 1 small habanero peper, finely chopped (seeds removed)
  • 1 tablespoon chopped fresh cilantro
  • salt to taste

DIRECTIONS:

Season the pork tenderloin by rubbing Olive Oil all over it, then season with salt and pepper. Preheat your grill to medium-high heat.

While the grill is heating, combine the diced peaches, brown sugar, apple cider vinegar, soy sauce, Dijon mustard, and ground ginger in a small saucepan. Bring the mixture to a simmer over medium heat and cook, stirring occasionally. Cook until the peaches are soft and the sauce thickens, about 10 to 15 minutes. Remove from heat and set aside.

Grill the Pork Tenderloin on the preheated grill for about 15-20 minutes, turning occasionally until the internal temperature reaches 145 degrees. During the last few minutes of grilling, brush the pork tenderloin with the peach sauce, allowing it to caramelize slightly.

Make the Orange-Habanero Mojo by combining the orange juice, lime juice, honey, chopped habanero,, cilantro, and salt in a small bowl, whisk to combine well.

Remove the pork tenderloin from the grill and let it rest for 5 minutes before slicing.

Drizzle the sliced pork with the remaining peach sauce and top with the orange-habanero mojo. Serve immediately and enjoy!