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Grilled Beef Tenderloin with Peach Glaze and Orange-Habanero Mojo

Grilled Pork Tenderloin with Peach Glaze and Orange-Habanero Mojo
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Indulge in the exquisite flavors of Grilled Beef Tenderloin with Peach Glaze and Orange-Habanero Mojo, a dish that will elevate any meal to gourmet status. This recipe features tender beef coated in a sweet and sticky peach glaze, perfectly complemented by a zesty orange-habanero mojo. With its balance of sweetness and spice, this dish is ideal for impressing guests at dinner parties or enjoying a special family night. The vibrant colors and delicious aromas ensure it will be the star of your table.

Ingredients

Scale
  • 2 beef tenderloins (weighing 1¼ to 1½ pounds each)
  • 1 cup peach jam
  • ¼ cup Dijon mustard
  • ¼ cup freshly squeezed orange juice
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 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)
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 teaspoon ground cumin
  • 2 teaspoons kosher salt (use more if desired)
  • ½ teaspoon freshly ground black pepper

Instructions

  1. In a mixing bowl, whisk together peach jam, Dijon mustard, orange juice, kosher salt, and black pepper until smooth. Reserve half for glazing.
  2. Rub the remaining marinade over the beef tenderloins and let marinate for at least 30 minutes.
  3. Prepare the orange-habanero mojo by sautéing chopped red onion and garlic in vegetable oil until softened. Stir in orange juice, lime juice, minced habanero, cilantro, cumin, salt, and pepper. Cook until slightly thickened.
  4. Preheat your grill to medium-high heat. Brush the tenderloins with vegetable oil and grill for 7–10 minutes per side or until desired doneness.
  5. Brush reserved peach glaze on during the last few minutes of grilling.
  6. Allow beef to rest for 5 minutes before slicing and serving with orange-habanero mojo.

Nutrition

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