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

Grilled Pork Tenderloin a la Rodriguez with Guava Glaze and Orange-Habanero Mojo
Prep Time
30 min
Cook Time
25 min
Yields
6 servings

This pork dish is sweet and spicy and oh-so tender. Make this for dinner, and then you can use the leftovers in sandwiches the next day – if there’s any left, that is. 

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ingredients

Pork Tenderloin

2
pork tenderloins (1 ½ lbs each)
2
Tbsp 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)
¼
cup Dijon mustard
¼
cup freshly squeezed orange juice
Salt and freshly ground pepper

Orange-Habanero Mojo

2
Tbsp canola oil
1
small red onion, finely chopped
4
cloves garlic, finely chopped
½
cup fresh lime juice
3
cups freshly squeezed orange juice
½
habanero chile, seeded and finely chopped
2
Tbsp fresh cilantro leaves, chopped
1
tsp cumin seeds
Salt and freshly ground pepper
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directions

Step 1

Preheat a grill to high.

Step 2

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.

Step 3

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

Step 4

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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