Pork Tenderloin Rodriguez W/Guava Glaze & Orange Habaneros

Submitted by Manami

"This recipe was originally part of a menu by Bobby Flay for a backyard barbecue. Bobby Flay's Boy Gets Grill, 2004. "My good friend Eddie Rodriguez, a clothing designer (he is the Rodriguez in Wilke-Rodriguez), is my longtime guide to the wonderful world of Cuban flavor. This recipe is my tribute to him. Lime, orange, garlic, cumin, vinegar, and just the right amount of chile heat are, to me, what makes Cuban food so irresistible. If you've never tasted a real Cuban mojo, the classic sauce for pork, plantains, and a lot of other staples, prepare to be blown away. I like to grill pork tenderloins, which cook fast and stay juicy. Lean pork tenderloins cook like chicken breasts. They're very simple and very tender, but you have got to get them off the grill before they overcook. As soon as they firm up, they are DONE." One footnote: if you can get sour oranges that's even better to make the mojo or if not, make it a combination of orange juice and grapefruit juice."

 

• Ready In: 55mins
• Ingredients: 18
• Yields: 2 tenderloins
• Serves: 6

ingredients

• GLAZE

• 236.59 ml guava jelly (available at Latin and Caribbean markets & large supermarkets) or 236.59 ml apricot jam
• 59.14 ml Dijon mustard
• 59.14 ml orange juice (preferably fresh)
• salt & freshly ground black pepper
• crushed red pepper flakes (optional)

• MOJO

• 29.58 ml mild vegetable oil, such as canola
• 1 small red onion, finely chopped
• 4 garlic cloves, finely chopped
• 709.77 ml orange juice (preferably fresh)
• 118.29 ml fresh lime juice (not the bottled kind)
• 1 habanero pepper, seeded and finely chopped
• 29.58 ml chopped fresh cilantro leaves
• 4.92 ml cumin seed
• salt & freshly ground black pepper

• PORK

• 2 (1360.77 g) pork tenderloin
• 29.58 ml mild vegetable oil, such as canola
• salt & freshly ground black pepper
• crushed red pepper flakes (optional)

directions

1. MAKE THE GLAZE:

2. Whisk the ingredients together and season to taste with salt and pepper. (The glaze can be made a few days in advance, covered, and kept refrigerated. Bring to room temperature before using.).

3. MAKE THE MOJO:

4. Heat the oil in a saucepan over medium-high heat.
5. Add the onion and garlic and cook, stirring, until soft, about 5 minutes; do not brown.
6. Add the orange juice, lime juice, and habanero and bring to a boil.
7. Cook until reduced by half.
8. Whisk in the cilantro and cumin and season to taste with salt and pepper. (The mojo can be made a few hours in advance and set aside at room temperature.).

9. MAKE THE PORK:

10. Heat your grill to high.
11. Set aside a few tablespoons of glaze for brushing the cooked pork.
12. Brush the pork with the oil and sprinkle with salt and peppers.
13. Grill, brushing often with the glaze, until just cooked through, 4 to 5 minutes per side.
14. Remove the pork from the grill, brush with the reserved glaze, and let rest for 10 minutes.
15. Cut into 1/2-inch-thick slices and arrange on a serving platter.
16. Drizzle with mojo and serve immediately.

Reviews

[M R.]

Wonderful recipe and beautiful presentation. Family and friends loved it! Only thing I changed was using jalapenos instead of habaneros and not adding cumin - just a personal preference. Grilled vegetables alongside and you have the perfect meal. I know it looks like a lot of steps and ingredients, but it really is easy to make. I made the glaze and mojo earlier in the day which made it easier also!!