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Grilled Pork Tenderloin a la Rodriguez with Guava Glaze and Orange-Habanero Mojo
Recipe courtesy Bobby Flay
- Total Time:
- 1 hr 5 min
- Prep:
- 30 min |
- Inactive Prep:
- 10 min |
- Cook:
- 25 min
- Level:
- Easy
- Yield:
- 6 servings
Ingredients
- 2 pork tenderloins (about 1 1/2 pounds each)
- 2 tablespoons canola oil
- Salt and freshly ground pepper
- Guava Glaze, recipe follows
- Orange-Habanero Mojo, recipe follows
- GUAVA GLAZE:
- 1 cup guava jelly, or apricot jam
- 1/4 cup Dijon mustard
- 1/4 cup freshly squeezed orange juice
- Salt and freshly ground pepper
- ORANGE-HABANERO MOJO:
- 2 tablespoons canola oil
- 1 small red onion, finely chopped
- 4 cloves garlic, finely chopped
- 1/2 cup fresh lime juice
- 3 cups freshly squeezed orange juice
- 1/2 habanero chile, seeded and finely chopped
- 2 tablespoons chopped fresh cilantro leaves
- 1 teaspoon cumin seeds
- Salt and freshly ground pepper
Directions
Preheat a grill to high.
Brush pork with oil, and then season it with salt and pepper. Set aside a few tablespoons of the Guava Glaze for brushing the cooked pork. Grill for 4 to 5 minutes per side, brushing frequently with the Guava Glaze. Remove from the grill, brush again with glaze and let rest for 10 minutes. Slice into 1/2-inch thick slices, drizzle with the Orange-Habanero Mojo, and serve immediately.
Whisk jelly, mustard, and orange juice together in a small bowl. Season, to taste, with salt and pepper.
Heat oil in a small saucepan over medium-high heat. Add onion and garlic and cook, stirring, until soft, about 5 minutes. Add lime juice, orange juice, and habanero chile and bring to a boil. Cook until reduced by half. Whisk in the cilantro and cumin and season, to taste, with salt and pepper. Drizzle over pork.
SERVINGS: 6
Calories: 575
Total Fat: 18 grams
Saturated Fat: 3 grams
Protein: 48 grams
Total carbohydrates: 55 grams
Sugar: 44 grams
Fiber: 1 gram
Cholesterol: 147 milligrams
Sodium: 710 milligrams