In a mixing bowl, combine peach preserves, soy sauce, and apple cider vinegar to create the peach glaze.

In another bowl, mix habanero pepper, orange juice, olive oil, garlic, cumin, and salt to make the mojo sauce.

Place the pork tenderloin in a resealable bag and pour the peach glaze over it. Seal and marinate in the refrigerator for at least 30 minutes.

Preheat the grill to medium-high heat. Remove the pork from the marinade and grill for about 20 minutes, turning occasionally, until the internal temperature reaches 145°F.

Let the pork rest for 5 minutes before slicing. Serve with the orange habanero mojo drizzled on top.