Grilled Pork Tenderloin with Peach Glaze and Orange-Habanero Mojo

Tender, juicy Grilled Pork Tenderloin with Peach Glaze and Orange-Habanero Mojo is a standout dish that’s perfect for any occasion. The combination of sweet peach sauce and zesty orange-habanero mojo creates an explosion of flavors that will impress your guests. Whether you’re hosting a backyard barbecue or enjoying a cozy family dinner, this recipe fits the bill. Its unique blend of ingredients ensures it stands out, making every bite memorable.

Why You’ll Love This Recipe

• Bursting with Flavor: The peach glaze adds a sweet touch while the orange-habanero mojo provides just the right amount of heat.
• Easy to Prepare: With straightforward steps, you can whip up this dish even on busy weeknights.
• Perfect for Gatherings: Impress friends and family at your next gathering with this eye-catching and delicious meal.
• Versatile Sides: Pair it with your favorite sides like grilled veggies or a fresh salad for a complete meal.
• Healthy Option: Packed with protein and fresh ingredients, it’s a guilt-free indulgence.

Tools and Preparation

Before you dive into cooking, gather your tools. Having everything ready will streamline the process and make cooking enjoyable.

Essential Tools and Equipment

• Grill
• Mixing bowls
• Measuring cups and spoons
• Knife
• Cutting board
• Basting brush

Importance of Each Tool

• Grill: Essential for achieving that perfect char and flavor in your pork tenderloin.
• Mixing bowls: Useful for combining ingredients like the peach glaze and mojo without mess.
• Measuring cups and spoons: Ensures accuracy in your measurements for consistent results every time.

Ingredients

For the Peach 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 Orange-Habanero 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 Tenderloin

• 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

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

Step 1: Prepare the Marinade

In a mixing bowl, combine the peach jam, Dijon mustard, orange juice, kosher salt, and black pepper. Whisk until smooth. Set aside some marinade for basting later.

Step 2: Marinate the Pork

Rub the pork tenderloins with mild vegetable oil, kosher salt, and black pepper. Place them in a large zip-top bag or dish. Pour half of the prepared marinade over the pork and seal or cover. Let marinate in the refrigerator for at least 30 minutes.

Step 3: Make the Mojo

In a skillet over medium heat, add mild vegetable oil. Sauté chopped red onion until translucent. Add minced garlic and cook until fragrant. Stir in orange juice, lime juice, minced habanero chili, cilantro, cumin, kosher salt, and black pepper. Simmer for about 5-7 minutes until slightly thickened.

Step 4: Preheat the Grill

Prepare your grill for medium-high heat. Ensure grates are clean to prevent sticking.

Step 5: Grill the Pork

Remove pork from marinade; discard marinade used for marinating. Place tenderloins on the grill. Cook for about 15 minutes per side or until internal temperature reaches 145°F (63°C), brushing occasionally with reserved marinade.

Step 6: Serve

Once cooked through, remove from grill and let rest for 5 minutes before slicing. Serve drizzled with orange-habanero mojo on top for an extra kick! Enjoy your flavorful Grilled Pork Tenderloin with Peach Glaze and Orange-Habanero Mojo!

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

Grilled Pork Tenderloin with Peach Glaze and Orange-Habanero Mojo is a delightful dish that can be served in various ways. Whether it’s a family dinner or a festive gathering, the presentation and accompaniments can elevate your meal.

On a Bed of Greens

• Serve the pork slices on a bed of mixed greens for a fresh contrast.
• Add cherry tomatoes and avocado for extra flavor.

With Grilled Vegetables

• Pair with seasonal grilled vegetables like zucchini, bell peppers, and asparagus.
• Drizzle with olive oil and balsamic vinegar for added zest.

Accompanied by Rice

• Serve with fluffy jasmine or basmati rice to absorb the delicious glaze.
• Consider adding herbs like cilantro or parsley for freshness.

With Crusty Bread

• Offer slices of crusty bread on the side to soak up the peach glaze.
• A warm baguette or sourdough works best for this purpose.

As Tacos

• Shred leftover pork and serve in soft corn tortillas.
• Top with slaw, avocado, and extra mojo for a tasty twist.

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

To achieve the best results when preparing Grilled Pork Tenderloin with Peach Glaze and Orange-Habanero Mojo, follow these helpful tips.

• Marinate the meat: Allow the pork to marinate in the peach glaze for at least 1 hour. This enhances flavor and tenderness.
• Use a meat thermometer: Check for doneness by using a meat thermometer. Pork should reach an internal temperature of 145°F (63°C).
• Let it rest: After grilling, let the pork rest for about 10 minutes before slicing. This helps retain juices.
• Adjust spice levels: Modify the amount of habanero according to your heat preference. Start small if you’re unsure!
• Experiment with fruit glazes: Try different fruit jams if peach isn’t available—apricot or mango can be delicious alternatives.
• Garnish creatively: Top your dish with fresh cilantro or sliced oranges for added visuals and flavor.

Best Side Dishes for Grilled Pork Tenderloin with Peach Glaze and Orange-Habanero Mojo

Complementing your Grilled Pork Tenderloin with Peach Glaze and Orange-Habanero Mojo is essential. Here are some great side dishes that enhance this flavorful meal.

1. Garlic Mashed Potatoes: Creamy mashed potatoes infused with garlic create a comforting side that pairs perfectly.
2. Coleslaw: A crunchy coleslaw adds refreshing texture and balances the sweetness of the glaze.
3. Roasted Sweet Potatoes: Sweet potatoes roasted until caramelized provide a sweet contrast to the savory pork.
4. Quinoa Salad: A light quinoa salad mixed with cucumbers, tomatoes, and mint offers freshness alongside the grilled tenderloin.
5. Corn on the Cob: Grilled corn brushed with butter is a classic summer side that complements any barbecue.
6. Baked Beans: Smoky baked beans add depth to your plate while providing protein-rich goodness.
7. Cucumber Salad: A cool cucumber salad dressed in vinegar brightens up your meal beautifully.
8. Fruit Salad: A simple fruit salad featuring seasonal fruits can bring a refreshing finish to your dining experience.

Common Mistakes to Avoid

Making grilled pork tenderloin can be simple, but there are some common pitfalls to watch out for.

• Skipping the Marinade: Not allowing the pork to marinate can lead to less flavor. Marinate for at least 30 minutes or overnight for the best taste.
• Using the Wrong Heat: Cooking on too high heat can char the outside before the inside is cooked. Use medium heat to achieve a nice sear and cook evenly.
• Not Resting the Meat: Cutting into the pork right after grilling lets juices escape, resulting in dry meat. Let it rest for at least 5-10 minutes before slicing.
• Ignoring Internal Temperature: Not checking doneness can lead to overcooked or undercooked pork. Use a meat thermometer; aim for an internal temperature of 145°F (63°C).
• Forgetting About Sauces: Skipping sauce or glaze can make your dish bland. Always prepare your peach glaze and orange-habanero mojo to enhance flavors.

Refrigerator Storage

• Store grilled pork tenderloin in an airtight container.
• It will last up to 3-4 days in the refrigerator.
• Make sure it’s cooled down before placing it in the fridge.

Freezing Grilled Pork Tenderloin with Peach Glaze and Orange-Habanero Mojo

• Wrap individual portions tightly in plastic wrap or aluminum foil.
• Place wrapped portions in freezer-safe bags or containers.
• It can be frozen for up to 3 months.

Reheating Grilled Pork Tenderloin with Peach Glaze and Orange-Habanero Mojo

• Oven: Preheat your oven to 350°F (175°C). Place in a baking dish, cover with foil, and heat for about 15-20 minutes until warmed through.
• Microwave: Place slices on a microwave-safe plate, cover with a damp paper towel, and heat in short bursts of 30 seconds until hot.
• Stovetop: Heat in a skillet over medium heat, adding a splash of water or broth, turning frequently until heated through.

Frequently Asked Questions

What is the best way to serve Grilled Pork Tenderloin with Peach Glaze and Orange-Habanero Mojo?

Serving this dish alongside grilled vegetables or a fresh salad enhances its flavors. The sweetness of the glaze pairs well with savory sides.

Can I use other fruits for the glaze?

Yes! While peach is delightful, you can experiment with apricot or mango for a different twist on your grilled pork tenderloin.

How do I know when my pork tenderloin is done?

Use a meat thermometer; it should read 145°F (63°C) at its thickest part for perfectly cooked tenderloin.

Is Grilled Pork Tenderloin with Peach Glaze healthy?

This dish is relatively healthy, providing lean protein while being lower in fat if you skip excess oil. Enjoy it as part of a balanced diet!

Final Thoughts

Grilled Pork Tenderloin with Peach Glaze and Orange-Habanero Mojo is not only flavorful but also versatile enough for any occasion. You can customize it by adding different spices or using various fruit glazes. Give this recipe a try—it’s perfect for impressing guests or enjoying a delicious meal at home!