Grilled Pork Tenderloin a La Rodriguez With Guava Glaze... |
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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I am a huge Bobby Flay fan, so I found one of his recipes for the Zaar World Tour: Grilled Pork Tenderloin a La Rodriguez With Guava Glaze and Orange - Habanero Mojo. MmmMmmmm! Ingredients:
2 (1 1/2 lb) pork tenderloin |
2 tablespoons canola oil |
salt & freshly ground black pepper |
1 cup guava jelly or 1 cup apricot jam |
1/4 cup dijon mustard |
1/4 cup freshly squeezed orange juice |
salt & freshly ground black pepper |
2 tablespoons canola oil |
1 small red onion, finely chopped |
4 garlic cloves, finely chopped |
1/2 cup fresh lime juice |
3 cups freshly squeezed orange juice |
1/2 habanero pepper, seeded and finely chopped |
2 tablespoons chopped fresh cilantro leaves |
1 teaspoon cumin seed |
salt & freshly ground black pepper |
Directions:
1. Preheat a grill to high.
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.
3. Guava Glaze: Whisk jelly, mustard, and orange juice together in a small bowl. Season, to taste, with salt and pepper.
4. 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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