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Grilled Pork Tenderloin a la Rodriguez with Guava Glaze and Orange-Habanero Mojo Recipe

Grilled Pork Tenderloin a la Rodriguez with Guava Glaze and Orange-Habanero Mojo

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Average Rating:

Total Reviews: 34

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  • 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.

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  • 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.

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  • 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.

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  • on May 17, 2011

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    Fantastic and easy!!!

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  • on March 19, 2011

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    Oh my gosh..this is so yummy delicious our kids even ask us to make it! Try it..you will love it!!

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  • on February 23, 2011

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    thank you bobby for another great recipe the family
    loved it. I have made many of your recipes and they
    have always made me look like a great cook. your
    spaghetti recipe, I have to make at least once a month.
    This too will go in my Bobby Flay file for go to wow
    dishes. Also love your show down program. Never
    miss you and your good food ideas.

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  • on January 05, 2011

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    This dish was an automatic family favorite. It is easy to prepare and the flavor blend is terrific. Another Flay favorite!

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  • on June 21, 2010

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    We served this at birthday dinner. I was a little hesitant due to the use of habanero (we have some spice sensitive people in the fam, however it was not spicy at all! The flavors were great and all that attended the party raved about the pork. Will definitely make this one again.

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  • on May 27, 2010

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    If you don't love orange flavors, do not cook this. The sauce is very strong! The tenderloin glaze was delish though.

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  • on March 01, 2010

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    I made this recently and I had to make a few substitutes, due to the limited availability of some the items. First, guava jelly is really difficult to find. I opted for quince paste instead, which added a nice profile; however, I think the jellies would work better for a true glaze. Second, the store had no habaneros, so I added 4 serranos to approximate the heat for the Mojo. People loved the sweet heat of the mojo with the pork, and it went well over rice.

    Also, I brined the tenderloin for an hour in a solution of kosher salt and sugar. I think brining pork definitely lends to a moister and juicier piece of meat.

    All in all, this was a big hit with everyone at the table.

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