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Flavorful Grilled Pork Tenderloin Recipe with Spicy Peach Habanero Chutney for Easy Summer BBQ

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A juicy, smoky grilled pork tenderloin paired with a sweet and spicy peach habanero chutney, perfect for summer BBQs and easy to prepare.

Ingredients

Scale
  • 1.5 lbs (680 g) pork tenderloin, trimmed
  • 2 tbsp olive oil (extra virgin for flavor)
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp ground black pepper
  • 1 tsp kosher salt
  • 2 ripe peaches, peeled and diced (fresh or frozen, thawed)
  • 1 small habanero pepper, seeded and finely chopped (reduce for less heat)
  • 1/4 cup (60 ml) apple cider vinegar
  • 1/4 cup (50 g) brown sugar, packed
  • 1/4 cup (40 g) finely chopped red onion
  • 1 clove garlic, minced
  • 1/2 tsp ground ginger
  • Pinch of salt

Instructions

  1. Pat the pork tenderloin dry with paper towels. In a small bowl, mix olive oil, smoked paprika, garlic powder, salt, and black pepper. Rub this mixture all over the tenderloin, making sure to coat evenly. Let it rest at room temperature for 20 minutes to absorb flavors.
  2. While the pork rests, combine diced peaches, habanero, red onion, garlic, apple cider vinegar, brown sugar, ground ginger, and a pinch of salt in a small saucepan. Bring to a gentle boil over medium heat, then reduce to a simmer for about 15 minutes, stirring occasionally, until the chutney thickens slightly. Taste and adjust sugar or vinegar as needed. Set aside to cool.
  3. Heat your grill to medium-high (around 400°F or 200°C). Oil the grates lightly to prevent sticking.
  4. Place the tenderloin on the grill. Cook for about 12-15 minutes total, turning every few minutes to get even grill marks. Use a meat thermometer to check doneness; aim for 145°F (63°C) internal temperature for juicy, slightly pink pork. If you don’t have a thermometer, cook until the outside is nicely charred but still springy to the touch.
  5. Remove the pork from the grill and transfer to a cutting board. Tent loosely with foil and rest for 5-10 minutes to let the juices redistribute.
  6. Slice the pork into 1/2-inch (1.25 cm) thick medallions. Spoon warm spicy peach habanero chutney generously over the top and serve.

Notes

Use ripe peaches for best sweetness; frozen peaches can be used if thawed and drained. Adjust habanero pepper quantity to control heat. Rest pork after grilling to keep it juicy. Use a meat thermometer for perfect doneness. The chutney tastes better after resting 24 hours in the fridge. If reheating chutney, stir in a splash of water or vinegar if too thick.

Nutrition

Keywords: grilled pork tenderloin, peach habanero chutney, summer BBQ, spicy pork recipe, easy grilling, backyard BBQ, smoky pork, sweet and spicy chutney

Find it online: https://piperplate.com/flavorful-grilled-pork-tenderloin-recipe-with-spicy-peach-habanero-chutney-for-easy-summer-bbq/