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

Name: Grilled Pork Tenderloin a la Rodriguez with Guava Glaze and Orange-Habanero Mojo
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters guava jelly, or apricot jam; 2 Tbsps canola oil; 1 teaspoon cumin seeds; 59 milliliters Dijon mustard; 2 Tbsps chopped fresh cilantro leaves; 4 cloves garlic, finely chopped; 1 habanero chile, seeded and finely chopped; 118 milliliters fresh lime juice; 59 milliliters freshly squeezed orange juice; 710 milliliters freshly squeezed orange juice; 1 kilograms pork tenderloins (about each); 1 small red onion, finely chopped; 6 servings Salt and freshly ground pepper

Grilled Pork Tenderloin a la Rodriguez with Guava Glaze and Orange-Habanero Mojo might be just the main course you are searching for. This recipe serves 6. Watching your figure? This gluten free and dairy free recipe has 445 calories, 49g of protein, and 18g of fat per serving. This recipe covers 36% of your daily requirements of vitamins and minerals. If you have habanero chile, orange juice, canolan oil, and a few other ingredients on hand, you can make it. To use up the orange juice you could follow this main course with the Plum Sherbert with Orange Juice and Plum Wine as a dessert. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes about 1 hour and 5 minutes.

Instructions

Watch how to make this recipe.

Preheat a grill to high.

Equipment you will use

Grill

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.

Ingredients you will need

Salt And Pepper

Cooked Pork

Glaze

Guava

Pork

Cooking Oil

Equipment you will use

Grill

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.

Ingredients you will need

Habanero Chili

Orange

Glaze

Equipment you will use

Grill

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

Ingredients you will need

Salt And Pepper

Orange Juice

Mustard

Jelly

Equipment you will use

Whisk

Bowl

Heat oil in a small saucepan over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add onion and garlic and cook, stirring, until soft, about 5 minutes.

Ingredients you will need

Garlic

Onion

Add lime juice, orange juice, and habanero chile and bring to a boil. Cook until reduced by half.

Ingredients you will need

Habanero Chili

Orange Juice

Lime Juice

Whisk in the cilantro and cumin and season, to taste, with salt and pepper.

Ingredients you will need

Salt And Pepper

Cilantro

Cumin

Equipment you will use

Whisk

Drizzle over pork.

Ingredients you will need

Pork

Equipment

Ingredients

Servings:

237milliliters

guava jelly, or apricot jam 2Tbsps

canola oil 1teaspoon

cumin seeds 59milliliters

Dijon mustard 2Tbsps

chopped fresh cilantro leaves 4cloves

garlic, finely chopped 1

habanero chile, seeded and finely chopped 118milliliters

fresh lime juice 59milliliters

freshly squeezed orange juice 710milliliters

freshly squeezed orange juice 1kilograms

pork tenderloins (about each)1small

red onion, finely chopped 6servings

Salt and freshly ground pepper

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin works really well with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Vina Cobos Bramare Uco Valley Malbec with a 5 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.