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

By kimvess

Ingredients

• Guava Glaze:
• 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
• 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

Details

Servings 1
Adapted from cookingchanneltv.com

Preparation

Step 1

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.

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

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.

SERVINGS: 6
Calories: 575
Total Fat: 18 grams
Saturated Fat: 3 grams
Protein: 48 grams
Total carbohydrates: 55 grams
Sugar: 44 grams
Fiber: 1 gram
Cholesterol: 147 milligrams
Sodium: 710 milligrams