– **Title**: Grilled Pork Tenderloin with Peach Glaze and Orange-Habanero Mojo
– **Ingredients**:
– 2 pork tenderloins (about 1 pound each)
– 2 ripe peaches, pitted and chopped
– 1/4 cup brown sugar
– 1/4 cup apple cider vinegar
– 1 teaspoon ground cinnamon
– Salt and pepper to taste
– 1 orange, juiced and zested
– 1-2 habanero peppers, finely chopped (adjust for heat preference)
– 1/2 cup fresh cilantro, chopped
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon cumin
– **Instructions**:
1. **Prepare the Peach Glaze**: In a saucepan over medium heat, combine the chopped peaches, brown sugar, apple cider vinegar, and ground cinnamon. Bring to a boil, then reduce heat and simmer for about 10 minutes until the peaches are soft and the mixture thickens. Remove from heat and set aside to cool.
2. **Marinate the Pork**: Season the pork tenderloins with salt and pepper. In a bowl, mix the orange juice, orange zest, chopped habaneros, cilantro, olive oil, minced garlic, and cumin. Reserve a small amount to serve as a finishing sauce. Pour the marinade over the pork and let it marinate in the refrigerator for at least 1 hour, ideally overnight.
3. **Grill the Pork**: Preheat the grill to medium-high heat. Remove the pork from the marinade and discard the marinade. Grill the tenderloins for about 20-25 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C). Baste with the peach glaze during the last 5 minutes of grilling.
4. **Rest and Slice**: Remove the pork from the grill and let it rest for about 5-10 minutes. This allows the juices to redistribute, ensuring a tender result.
5. **Serve**: Slice the grilled pork tenderloin and drizzle with the reserved orange-habanero mojo. Serve with extra peach glaze on the side for dipping.
Enjoy your delicious Grilled Pork Tenderloin with Peach Glaze and Orange-Habanero Mojo!
Ingredients & Substitutions
Pork Tenderloin: This lean cut of meat is great for grilling. If you can’t find it, substitute with chicken breast or turkey tenderloin, adjusting cooking times accordingly as chicken takes a bit longer to cook.
Olive Oil: A good choice for grilling thanks to its high smoke point. You can swap it for avocado oil if you prefer a slightly different flavor, or for a lighter option use canola or grapeseed oil.
Peach Preserves: This brings sweetness to the glaze. If peaches are out of season, apricot preserves work nicely too, or you can use homemade fruit chutney for a unique twist.
Habanero Peppers: They add heat! If you’re sensitive to spice, fresh jalapeños or even a pinch of red pepper flakes can give a milder kick. Just be careful with the quantity!
How Do I Grill Pork Tenderloin to Perfection?
Grilling pork tenderloin can be simple if you follow a few key steps. The goal is to have tender, juicy pork without drying it out. First, ensure your grill is preheated to medium-high heat. This helps create a nice sear on the meat.
- Rub the pork with oil and season it generously. Let it marinate if you have time, as this will enhance the flavor.
- Grill the pork for about 15-20 minutes, turning every few minutes. This not only cooks it evenly but also prevents burning.
- Always use a meat thermometer. Aim for an internal temperature of 145°F (63°C) for juicy and safe-to-eat pork.
- Don’t forget to let the pork rest after grilling! This step is key to keeping it juicy.
Grilled Pork Tenderloin with Peach Glaze and Orange-Habanero Mojo
Ingredients You’ll Need:
For the Pork Tenderloin:
- 2 pork tenderloins (about 1 pound each)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the Peach Glaze:
- 1 cup peach preserves
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon ground black pepper
For the Orange-Habanero Mojo:
- 1/2 cup fresh orange juice
- 1 orange, zested
- 1-2 habanero peppers, seeded and minced (adjust based on desired heat level)
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1/2 teaspoon salt
How Much Time Will You Need?
This delicious dish will take about 15 minutes to prep, 30 minutes to marinate, and roughly 20 minutes to grill. In total, plan for about 1 hour for everything, including resting and serving. It’s a perfect meal for a summer barbecue!
Step-by-Step Instructions:
1. Prepare the Pork:
Start by preheating your grill to medium-high heat. While it’s heating, rub the pork tenderloins with olive oil, making sure they are well coated. Season them generously with salt, pepper, garlic powder, and onion powder. If you have time, let them marinate for about 30 minutes to soak up all those flavors!
2. Make the Peach Glaze:
In a small saucepan over medium heat, combine the peach preserves, Dijon mustard, apple cider vinegar, and black pepper. Stir the mixture well until everything is combined and heated through. Once it’s nice and warm, take it off the heat and set it aside. This glaze will add a sweet touch to your pork!
3. Grill the Pork:
Now it’s time to grill! Place the marinated pork tenderloins on the preheated grill. Grill them for about 15-20 minutes, turning occasionally until they reach an internal temperature of 145°F (63°C). In the last few minutes of grilling, brush the peach glaze over the pork for a tasty finish.
4. Prepare the Orange-Habanero Mojo:
While your pork is grilling, let’s make the mojo! In a bowl, mix together the fresh orange juice, orange zest, minced habanero peppers, chopped red onion, cilantro, lime juice, and salt. Stir it well and set it aside to let the flavors blend together.
5. Rest and Slice the Pork:
Once the pork is done grilling, remove it from the heat and let it rest for about 5-10 minutes. This resting time is important as it helps keep the juices in the pork, making it more tender. After it rests, slice the tenderloin into medallions—this is where the magic happens!
6. Serve:
Arrange the sliced pork on a lovely platter. Drizzle some extra peach glaze over the top if you want to make it extra delicious! Serve it alongside the orange-habanero mojo, and feel free to garnish with extra cilantro and orange slices for that fresh touch.
Enjoy your scrumptious grilled pork tenderloin with a sweet and spicy twist!
Can I Use a Different Type of Meat?
Absolutely! If you prefer, you can substitute the pork tenderloin with chicken breasts or thighs. Just keep in mind that chicken has different cooking times, so be sure to grill the chicken until it reaches 165°F (74°C) for safe consumption.
How Can I Adjust the Heat of the Mojo?
If you want to tone down the heat in the orange-habanero mojo, simply reduce the number of habanero peppers you use. Alternatively, you could replace them with milder peppers like jalapeños, or omit them entirely and add a pinch of cayenne pepper for a subtle kick without overwhelming heat.
What’s the Best Way to Store Leftovers?
Store any leftover pork and mojo in separate airtight containers in the refrigerator for up to 3 days. When reheating, you can warm the pork gently in the microwave or on the stovetop over low heat. For the mojo, it’s best to serve it fresh, but if you need to store it, keep it in the fridge for up to 2 days.
Can I Make the Peach Glaze Ahead of Time?
Yes, you can make the peach glaze up to a week in advance! Just store it in an airtight container in the fridge. When you’re ready to use it, warm it gently in a saucepan over low heat before brushing it onto the pork.
