Jalapeno Peach Glazed Pork Tenderloin
We’re ready for all of the summer grilling recipes! This one brings the heat, the smokey notes, and the sweet. It is an absolutely DELICIOUS recipe that you will make again and again all summer long!
Ingredients
- 2 pork tenderloins (about 1.25 – 1.5 lbs each)
- 1/2 packet of Urban Accents Santa Fe BBQ Dryglaze
- 1 cup peach preserves
- 1/4 cup Stock Market Creamy Garlic Mustard
- 2 oranges, juiced
- Jacobsen’s Himalayan Sea Salt, to taste
- Jacobsen’s freshly ground black pepper, to taste
- 3 Tbsp + 2 Tbsp + 1 Tbsp Stock Market Jalapeno Extra Virgin Olive Oil, separated
- 1 small red onion, finely chopped
- 4 large cloves garlic, minced
- 3 cups orange juice
- 2 limes, juiced
- 1 jalapeno, seeded and minced
- 2 Tbsp fresh cilantro, chopped (plus a little more for garnish)
- 1 tsp ground cumin
- Stock Market Peach Balsamic Vinegar, for finishing
Directions
Place the pork tenderloins in a Ziplock bag with 3 Tbsp of Stock Market Jalapeno Extra Virgin Olive Oil and 1 packet of the Urban Accents Santa Fe BBQ Dryglaze; seal the bag and rub the seasoning around on the pork. Refrigerate for at least 30 minutes.
To make the peach glaze, whisk together peach preserves, Stock Market Creamy Garlic Mustard, freshly squeezed orange juice, 1/2 tsp Jacobsen’s Himalayan Sea Salt, and 1/4 tsp Jacobsen’s freshly ground black pepper; set aside.
To make the mojo sauce, start by heating 2 Tbsp Stock Market Jalapeno Extra Virgin Olive Oil in a saucepan over medium-high heat (if you have enough room on your grill – you can do this right on the grill in a cast iron skillet). Add chopped red onion and cook until soft and translucent (about 5 minutes or so); then stir in minced garlic and cook an additional 2 minutes more. Once the garlic is fragrant, add the orange juice, juice of 2 limes, and minced jalapeno; bring to a boil over medium-high heat. Cook until reduced by half (it should be a thicker consistency – this will take 25 minutes or so). Once the mojo has thickened, whisk in cilantro and cumin, then season to taste with Jacobsen’s Himalayan Sea Salt and Jacobsen’s freshly ground black pepper.
Now were ready to start grilling! Heat grill to high and set aside a few tablespoons of the peach glaze for brushing the cooked pork at the end. Place the marinated pork loins on the heated grill. Brush with some of the prepared peach glaze. Grill 5-6 minutes per side to sear; then lower the heat to medium-high. Every couple minutes, brush with more glaze and flip – continue doing so for 15 minutes or so. The tenderloins are cooked through when an internal thermometer reads 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 inch thick slices and arrange on a serving platter. Drizzle with jalapeno mojo, freshly chopped cilantro, and a drizzle of Stock Market Peach Balsamic Vinegar.
Enjoy!
