Grilled Pork Tenderloin with Peach Glaze and Orange-Habanero Mojo

Ingredients

• 320 g (1 cup)peach jam
• 60 ml (1/4 cup)Dijon mustard
• 60 ml (1/4 cup)freshly squeezed orange juice
• 2.5 ml (1/2 teaspoon)kosher salt
• 1.25 ml (1/4 teaspoon)freshly ground black pepper
• 30 ml (2 tablespoons)mild vegetable oil, such as canola
• 1 smallred onion, finely chopped
• 4 large clovesgarlic, minced
• 710 ml (3 cups)freshly squeezed orange juice
• 120 ml (1/2 cup)freshly squeezed lime juice
• 1/2habanero chilli, seeded and minced
• 30 ml (2 tablespoons)chopped fresh coriander leaves
• 5 ml (1 teaspoon)ground cumin
• 5 ml (1 teaspoon)kosher salt
• 2.5 ml (1/2 teaspoon)freshly ground black pepper
• 2 (570–680 g each)pork tenderloins
• 15 ml (1 tablespoon)mild vegetable oil, such as canola
• 10 ml (2 teaspoons), or more if desiredkosher salt
• 2.5 ml (1/2 teaspoon)freshly ground black pepper

Instructions

1. 1

   Mix the glaze

   Whisk the peach jam, Dijon mustard, 60 ml orange juice, salt and pepper together, adjusting the seasoning to taste. The glaze can be made a day ahead and kept covered in the fridge; bring it to room temperature before using.

2. 2

   Cook the mojo

   Heat the oil in a saucepan over medium to medium-high heat. Add the onion and cook, stirring, until soft, about 5 minutes, without letting it brown. Stir in the garlic and cook for 2 minutes. Add the orange juice, lime juice and habanero, then bring to the boil over medium-high heat. Cook until reduced by half and thickened. If it has not reduced by half after 25 minutes and still seems thin, whisk 15 ml (1 tablespoon) cornflour with 15 ml (1 tablespoon) orange juice in a small cup, then whisk this into the boiling mixture. Once thickened, stir in the coriander and cumin, then season with salt and pepper to taste. The mojo can be made a day ahead and kept covered in the fridge; bring it to room temperature before serving.

3. 3

   Season the pork

   Heat the grill to high and set aside a few tablespoons of peach glaze for brushing on the cooked pork. Brush the tenderloins with oil, then season with salt and pepper.

4. 4

   Grill the tenderloins

   Sear the pork for 5–6 minutes per side without lifting the lid to peek. Lower the heat to medium-high, then brush the pork with more glaze and turn it every 3 minutes for 15 minutes. Total grilling time should be 25–27 minutes.

5. 5

   Check the temperature

   Use an instant-read meat thermometer to check the centre of the tenderloins. Take them off the grill when they reach 63°C (145°F).

6. 6

   Rest and serve

   Brush the pork with the reserved peach glaze and leave it to rest for 10 minutes so the juices settle and the meat cooks a little further. Slice into 1.25 cm (1/2-inch) pieces, arrange on a platter, drizzle with the habanero mojo and serve straight away.

What is grilled pork tenderloin with peach glaze?

Pork tenderloin is a lean, tender cut from along the pig’s back, and grilling gives it a savoury, lightly charred exterior. This American-style version pairs it with a fruit-forward glaze and a citrus mojo, a sauce format associated with Latin American and Caribbean cooking.

The peach jam makes a glossy, sweet coating, while the orange, lime and habanero mojo brings acidity and heat. Keeping the two sauces distinct lets each add its own contrast to the sliced pork.

Nutrition and macros by portion

The nutrition label shows one serving as written: 321 calories, 12g protein, 45g carbs, 11g fat.

The pork supplies most of the protein, while the peach jam and fruit juices contribute much of the carbohydrate. The oils and any fat in the pork contribute fat; serve a moderate portion with plenty of vegetables and a simple grain or salad to round out the plate.

The glaze and its timing

Peach jam: its concentrated sweetness clings to the meat as it cooks, making it useful for repeated brushing. Dijon mustard and orange juice temper the jam’s sweetness and make the glaze easier to whisk together.

Set-aside glaze: reserve a few tablespoons before brushing the raw pork. Use this clean portion for the finished meat after grilling.

Building the mojo

Soft onion: cook it gently until tender, rather than browned, so it adds savoury sweetness without a toasted flavour. The garlic goes in later because it needs less time.

Citrus and chilli: the orange and lime juices reduce to a thicker sauce, concentrating their flavour. Habanero is very hot, so seed it carefully and use gloves when handling it if you prefer.

Grilling without drying it out

Sear first: begin over high heat and let each side cook for 5–6 minutes without checking. After reducing the heat, turn and glaze the tenderloins every 3 minutes as directed.

Temperature cue: check the thickest part with an instant-read thermometer and remove the pork at 63°C (145°F). Resting for 10 minutes gives the juices time to settle before slicing.

Serving and texture

Slice the rested tenderloins into pieces about 1.25 cm (1/2 inch) thick and arrange them on a platter. The glaze should look sticky on the outside, while the centre remains juicy.

Drizzle the mojo over the pork just before serving, or offer it alongside so diners can choose how much chilli heat they want.

What to serve alongside

The sweet glaze and sharp citrus sauce work well with simple sides that can soak up their flavours, such as rice, couscous or crusty bread. A green salad or grilled vegetables bring freshness and balance to the plate.

If serving a group, put extra mojo and any remaining glaze on the table rather than coating every slice heavily.

Recipe notes & tips

• Bring the glaze and mojo to room temperature if you have made them ahead.
• Handle the habanero carefully and wash your hands and utensils thoroughly after chopping.
• Keep the reserved glaze separate from anything that has touched raw pork.
• Use a meat thermometer rather than relying on colour alone to check the pork.
• Let the tenderloins rest for the full 10 minutes before slicing.

Variations

• Adjust the heat: use less habanero for a milder mojo.
• Add a citrus note: finely grate a little orange zest into the finished mojo.
• Change the herbs: replace some of the coriander with chopped fresh parsley.
• Use another jam: try apricot jam for a similarly fruity glaze.
• Make it on a griddle pan: cook the tenderloins in a hot ridged pan, turning as directed, and check their temperature with a thermometer.

Common mistakes to avoid

• Browning the onion: cook it over moderate heat and stir until soft, keeping it pale.
• Peeking during the sear: leave the pork undisturbed for the stated 5–6 minutes per side.
• Adding garlic too early: stir it in after the onion softens so it has only 2 minutes to cook.
• Skipping the temperature check: use an instant-read thermometer and remove the pork at 63°C (145°F).
• Slicing too soon: rest the pork for 10 minutes before cutting so the juices can settle.
• Using reserved glaze on raw meat: keep a clean portion aside for brushing after grilling.

How to store

Refrigerate leftover pork and mojo separately in covered containers for up to 3 days. Reheat the pork gently until hot, or serve it cold; warm the mojo separately and stir before serving.

Frequently asked questions