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    You are in: Home / Recipes / Grilled Pork Tenderloin a La Rodriguez With Guava Glaze... Recipe
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    Grilled Pork Tenderloin a La Rodriguez With Guava Glaze...

    Grilled Pork Tenderloin a La Rodriguez With Guava Glaze.... Photo by The Flying Chef

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    40 mins

    25 mins

    Elmotoo's Note:

    I am a huge Bobby Flay fan, so I found one of his recipes for the Zaar World Tour: Grilled Pork Tenderloin a La Rodriguez With Guava Glaze and Orange - Habanero Mojo. MmmMmmmm!

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    Ingredients:

    Servings:

    Units: US | Metric

    • 2 (1 1/2 lb) pork tenderloin
    • 2 tablespoons canola oil
    • salt & freshly ground black pepper

    Guava Glaze

    • 1 cup guava jelly or 1 cup apricot jam
    • 1/4 cup Dijon mustard
    • 1/4 cup freshly squeezed orange juice
    • salt & freshly ground black pepper

    Orange-Habanero Mojo

    Directions:

    1. 1
      Preheat a grill to high.
    2. 2
      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.
    3. 3
      Guava Glaze: Whisk jelly, mustard, and orange juice together in a small bowl. Season, to taste, with salt and pepper.
    4. 4
      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.

    Ratings & Reviews:

    • on July 07, 2011

      55

      This is a truly wonderful Pork recipe. I could not get guava jelly so used the apricot jam instead and it was totally awesome. We absolutely loved the orange-habanero mojo it really sent the dish over the top for us, although I did find it took forever for the sauce to reduce. The dish sounds like it will be time consuming but I found it very easy and apart from the reduction of the sauce, which is no biggy as you just leave it, it is very quick to make. This one has been saved to enjoyed many more more times. Quick and easy enough to make for a mid week meal but the taste is definitely one that is company worthy and tastes very gourmet. Thanks for sharing we all loved it, a stunner of a recipe!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 27, 2010

      55

      I made this recipe a few weeks ago from my Bobby Flay "Boy Gets Grill" cookbook and we loved it. We made no modifications to the ingredients/instructions (we even found guava jelly!) and we felt no modifications were necessary--the dish was perfect as is. It's very flavorful and not difficult to prepare. Thanks for posting, Bethie!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 22, 2008

      55

      This was absolutley the most amazing dish! What a wonderful blend of flavours. The only thing I did differently was I omitted the cilantro, as we didn't have any on hand, but it still turned out beautifully. We will be making this again and again. It will be added to my list of dishes worthy for company. Thanks for posting!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Grilled Pork Tenderloin a La Rodriguez With Guava Glaze...

    Serving Size: 1 (480 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 587.7
     
    Calories from Fat 163
    27%
    Total Fat 18.1 g
    27%
    Saturated Fat 3.4 g
    17%
    Cholesterol 147.4 mg
    49%
    Sodium 258.4 mg
    10%
    Total Carbohydrate 57.8 g
    19%
    Dietary Fiber 1.7 g
    6%
    Sugars 41.1 g
    164%
    Protein 48.9 g
    97%

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