1. Prepare the Pork Tenderloin:
o Preheat your grill to medium-high heat.
o Season the pork tenderloin with salt and pepper, then rub with olive oil.
2. Make the Peach Sauce:
o In a small saucepan, combine the diced peaches, brown sugar, apple cider vinegar, soy sauce, Dijon mustard, and ground ginger.
o Bring the mixture to a simmer over medium heat.
o Cook, stirring occasionally, until the peaches are soft and the sauce has thickened, about 10-15 minutes.
o Remove from heat and set aside.
3. Grill the Pork Tenderloin:
o Place the pork tenderloin on the preheated grill.
o Grill for about 15-20 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C).
o During the last few minutes of grilling, brush the pork tenderloin with the peach sauce, allowing it to caramelize slightly.
4. Make the Orange-Habanero Mojo:
o While the pork is grilling, combine the orange juice, lime juice, honey, chopped habanero, cilantro, and salt in a small bowl.
o Stir well to combine.
5. Serve:
o Remove the pork tenderloin from the grill and let it rest for 5 minutes before slicing.
o Drizzle the sliced pork with the remaining peach sauce and top with the orange-habanero mojo.
o Serve immediately and enjoy!
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