Grilled Pork Tenderloin with Guava Glaze and Orange-Habanero Mojo
Lean pork tenderloin is brushed with a glaze made from guava jelly while it’s grilled for a unique, fruity flavor (if you can’t find guava, you can use apricot jelly). A spicy orange, chile and cilantro dressing finishes the dish off. Dovetailing Tip: Cook an additional 2 1/2 pounds pork tenderloin to use on day 4 in Grilled Chipotle Pork Tacos with Red Slaw and on day 5 in Grilled Pork Tenderloin Sandwiches.
Prep time:
Cook time:
Serving size: 6
Calories per serving: 252
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 252
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
Guava Glaze:
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
Directions:
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.
Source: foodnetwork.com
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.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
