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

• Difficulty: Easy
• Servings: 6
• Nutritional Information (Per Serving): 575 calories, 18 g total fat, 3 g saturated fat, 147 mg cholesterol, 710 mg sodium, 55 g carbohydrates, 1 g dietary fiber, 48 g protein, 44 g sugar
• Total Time: 1 hour 5 minutes
• Preparation: 30 minutes
• Rest Time: 10 minutes
• Cooking Time: 25 minutes

Fire up your grill and discover the irresistible flavors of Guava-Glazed Pork Tenderloin! This Bobby Flay masterpiece combines juicy grilled pork with a sweet-tangy guava glaze and zesty orange-habanero mojo that will transport your taste buds to the tropics. Perfect for impressing guests or a special family dinnereasy enough for weeknights yet elegant for any occasion.

Ingredients:

• 2 pork tenderloins (around 1 1/2 pounds each)
• 2 tablespoons canola oil
• Salt and freshly ground black pepper
• Guava Glaze (recipe below)
• Orange-Habanero Mojo (recipe below)

Guava Glaze:

• 1 cup guava jelly or apricot preserves
• 1/4 cup Dijon mustard
• 1/4 cup freshly squeezed orange juice
• Salt and freshly ground black pepper

Orange-Habanero Mojo:

• 2 tablespoons canola oil
• 1 small red onion, finely chopped
• 4 cloves garlic, minced
• 1/2 cup fresh lime juice
• 3 cups freshly squeezed orange juice
• 1/2 habanero chili, seeded and finely diced
• 2 tablespoons chopped fresh cilantro leaves
• 1 teaspoon cumin seeds
• Salt and freshly ground black pepper

Instructions:

1. Preheat the grill on high heat for that perfect sear.
2. Brush the pork tenderloins with canola oil, season generously with salt and pepper. Save a few tablespoons of Guava Glaze for a final glossy finish after grilling.
3. Grill the tenderloins 4 to 5 minutes per side, basting often with Guava Glaze for caramelized perfection. Remove, brush again, and rest for 10 minutes to lock in juices.
4. Slice into 1/2-inch thick pieces, drizzle with vibrant Orange-Habanero Mojo, and serve hotpure bliss awaits!

Guava Glaze Preparation:

1. Whisk guava jelly, Dijon mustard, and orange juice in a bowl until silky smooth. Season to tasteyour glaze is ready to shine!

Orange-Habanero Mojo Preparation:

1. Heat canola oil in a saucepan over medium-high. Saut red onion and garlic until fragrant and soft, about 5 minutes.
2. Stir in lime juice, orange juice, and habanero. Boil, then simmer until reduced by half for intense flavor.
3. Off heat, whisk in cilantro and cumin seeds. Season perfectly and drizzle over your grilled masterpiece.

Recipe provided courtesy of Bobby Flay.