Grilled Pork Tenderloin a la Rodriguez with Guava Glaze and Orange-Habanero Mojo (Bobby Flay) |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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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 |
1 cup guava jelly, or apricot jam |
1/4 cup dijon mustard |
1/4 cup freshly squeezed orange juice |
salt and freshly ground pepper |
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:
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:
4. Whisk jelly, mustard, and orange juice together in a small bowl. Season, to taste, with salt and pepper.
5. Orange-Habanero Mojo:
6. 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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