Grilled Pork Tenderloin a la Rodriguez with Guava Glaze and Orange-Habanero Mojo
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 575 calorie
- Total Fat
- 18 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 147 milligrams
- Sodium
- 710 milligrams
- Carbohydrates
- 55 grams
- Dietary Fiber
- 1 grams
- Protein
- 48 grams
- Sugar
- 44 grams
- Total: 1 hr 5 min
- Prep: 30 min
- Inactive: 10 min
- Cook: 25 min
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.