01 -
In a medium bowl, mix diced peaches, peach preserves, soy sauce, olive oil, minced garlic, ginger, apple cider vinegar, salt, and pepper until well combined.
02 -
Place pork tenderloin in a resealable plastic bag or shallow dish and pour marinade over it, ensuring full coverage. Seal or cover and refrigerate for at least 1 hour or overnight for deeper flavor.
03 -
Remove pork from the refrigerator and let sit at room temperature for 10–15 minutes. Preheat grill to medium-high heat.
04 -
Remove pork from marinade and place on the grill. Cook for 20–25 minutes, turning every 5 minutes, until internal temperature reaches 145°F (63°C).
05 -
Transfer pork to a cutting board and let rest for 5–10 minutes. Slice into medallions.
06 -
Drizzle any reserved marinade over the pork and garnish with chopped cilantro, orange slices, and red onion before serving.