Photo: Grilled Pork Tenderloin a la Rodriguez with Guava Glaze and Orange-Habanero Mojo Recipe
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
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:
- 1 cup guava jelly, or apricot jam
- 1/4 cup Dijon mustard
- 1/4 cup freshly squeezed orange juice
- Salt and freshly ground pepper
Whisk jelly, mustard, and orange juice together in a small bowl. Season, to taste, with salt and 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
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
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By chiarahughes_75...
phoenix, AZ
on August 02, 2012
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The actual food is GREAT, but a few notes: 1. Prep time is closer to 60 minutes. 2. It's odd to grill port at a high temp- the tenderloins I used (three 3/4 lb tenderloins came off the grill raw in the middle. I would highly recommend cooking on a medium heat and then finishing on high to sort of caramelize the glaze. 3. Brine the pork first. 4. Only using half a habanero doesn't give it that much of a kick, even for my guests who don't do spicy food. Maybe 3/4 would be better. 5. I used the apricot jam because I couldn't find guava. It worked great, but it's definitely very sweet. 6. The dish is definitely orangey. You could probably cut back on the orange juice and just let it reduce quicker. We had plenty of sauce leftover after 4 people ate the meal. 7. We found jasmine rice to be a great complement to serve with the dish.
Overall, I highly recommend this awesome dish... and it makes quite the fancy presentation, so it will impress your guests.
By law4sure_7970577
Linwood, NJ
on July 05, 2012
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Great recipe! Made it twice for special occasions. I would use the habenaro, but use gloves while cutting, and do not touch your eyes.
By Gothamist
NY, NY
on October 23, 2011
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Great balance of sweet & hot! Make & use both the glaze and the Mojo! Preferring more heat I used the whole habanero. Will certainly make again.
Read all 34 reviews