Recipe courtesy of Bobby Flay
Grilled Pork Tenderloin a la Rodriguez with Guava Glaze and Orange-Habanero Mojo
Total:
1 hr 5 min
Prep:
30 min
Inactive:
10 min
Cook:
25 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Total:
1 hr 5 min
Prep:
30 min
Inactive:
10 min
Cook:
25 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Total:
1 hr 5 min
Prep:
30 min
Inactive:
10 min
Cook:
25 min
Yield:
6 servings
Level:
Easy

Nutrition Info

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.

Guava Glaze:

Whisk jelly, mustard, and orange juice together in a small bowl. Season, to taste, with salt and pepper.

Orange-Habanero Mojo:

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.

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