Pork Tenderloin Rodriguez W/Guava Glaze & Orange Habaneros Recipe

Name: Pork Tenderloin Rodriguez W/Guava Glaze & Orange Habaneros
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup guava jelly (available at Latin and Caribbean markets & large supermarkets) or 1 cup apricot jam; ¼ cup Dijon mustard; ¼ cup orange juice (preferably fresh); salt & freshly ground black pepper; crushed red pepper flakes (optional); 2 tablespoons mild vegetable oil, such as canola; 1 small red onion, finely chopped; 4 garlic cloves, finely chopped; 3 cups orange juice (preferably fresh); ½ cup fresh lime juice (not the bottled kind); 12 habanero pepper, seeded and finely chopped; 2 tablespoons chopped fresh cilantro leaves; 1 teaspoon cumin seed; salt & freshly ground black pepper; 2 (1 1/2 lb) pork tenderloin; 2 tablespoons mild vegetable oil, such as canola; salt & freshly ground black pepper; crushed red pepper flakes (optional)

Servings: persons

1 cup guava jelly (available at Latin and Caribbean markets & large supermarkets) or 1 cup apricot jam
¼ cup Dijon mustard
¼ cup orange juice (preferably fresh)
salt & freshly ground black pepper
crushed red pepper flakes (optional)
2 tablespoons mild vegetable oil, such as canola
1 small red onion, finely chopped
4 garlic cloves, finely chopped
3 cups orange juice (preferably fresh)
½ cup fresh lime juice (not the bottled kind)
12 habanero pepper, seeded and finely chopped
2 tablespoons chopped fresh cilantro leaves
1 teaspoon cumin seed
salt & freshly ground black pepper
2 (1 1/2 lb) pork tenderloin
2 tablespoons mild vegetable oil, such as canola
salt & freshly ground black pepper
crushed red pepper flakes (optional)

1
MAKE THE GLAZE:.
2
Whisk the ingredients together and season to taste with salt and pepper.
3
(The glaze can be made a few days in advance, covered, and kept refrigerated.
4
Bring to room temperature before using.
5
).
6
MAKE THE MOJO:.
7
Heat the oil in a saucepan over medium-high heat.
8
Add the onion and garlic and cook, stirring, until soft, about 5 minutes; do not brown.
9
Add the orange juice, lime juice, and habanero and bring to a boil.
10
Cook until reduced by half.
11
Whisk in the cilantro and cumin and season to taste with salt and pepper.
12
(The mojo can be made a few hours in advance and set aside at room temperature.
13
).
14
MAKE THE PORK:.
15
Heat your grill to high.
16
Set aside a few tablespoons of glaze for brushing the cooked pork.
17
Brush the pork with the oil and sprinkle with salt and peppers.
18
Grill, brushing often with the glaze, until just cooked through, 4 to 5 minutes per side.
19
Remove the pork from the grill, brush with the reserved glaze, and let rest for 10 minutes.
20
Cut into 1/2-inch-thick slices and arrange on a serving platter.
21
Drizzle with mojo and serve immediately.

619

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup guava jelly (available at Latin and Caribbean markets & large supermarkets) or 1 cup apricot jam, ¼ cup Dijon mustard, ¼ cup orange juice (preferably fresh), salt & freshly ground black pepper, and more.

Yes, Pork Tenderloin Rodriguez W/Guava Glaze & Orange Habaneros falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Tenderloin Rodriguez W/Guava Glaze & Orange Habaneros

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