Grilled Pork Tenderloin a la Rodriguez

By á-3229

with Guava Glaze and Orange-Habanero Mojo

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
• Preheat a grill to high.
• 1 cup guava jelly, or apricot jam
• 1/4 cup Dijon mustard
• 1/4 cup freshly squeezed orange juice
• Salt and freshly ground pepper
• Whisk jelly, mustard, and orange juice together in a small bowl. Season, to taste, with salt and 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

Preparation

Step 1

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.

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.