Best Grilled Pork Tenderloin à La Rodriguez With Guava Glaze And Orange Habanero Recipes

Grilled Pork Tenderloin with Guava Glaze and Orange-Habanero Mojo image

Provided by Bobby Flay

Time 55m

Yield 4 servings

Number Of Ingredients 19

2 pork tenderloins, about 1 1/2 pounds each
Canola oil
Salt and freshly ground pepper
Ground cumin
Guava Glaze, recipe follows
Orange-Habanero Mojo, recipe follows
Mint sprigs, for garnish
1 cup guava marmalade
2 tablespoons Dijon mustard
2 tablespoons orange juice or water
Salt and freshly ground pepper
1/4 cup fresh lime juice
3 cups freshly squeezed orange juice
1/4 cup sour orange juice (optional)
1/2 small red onion, finely chopped
4 cloves garlic, finely chopped
1/2 habanero chile, finely chopped
1 teaspoon whole cumin seed
Salt and freshly ground pepper

Steps:

Heat grill to high. Brush pork with oil and season with salt, pepper, and cumin, to taste. Grill for 3 to 4 minutes. Turn the tenderloins over and brush with guava glaze and cook another 4 to 5 minutes, brushing with the glaze every few minutes. Remove from the grill, brush with more of the glaze and let rest for 10 minutes. Slice into 1/2-inch thick slices and drizzle with the Orange-Habanero Mojo. Garnish with mint sprigs.
Whisk together ingredients in a small bowl and season with salt and pepper, to taste.;
In a saucepan, combine citrus juices, onion, garlic, habanero, and cumin. Cook over medium heat until reduced by 1/2 and season with salt and pepper, to taste. Strain.

Grilled Pork Tenderloin a La Rodriguez With Guava Glaze... image

Provided by Elmotoo

Categories Pork

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 16

2 (1 1/2 lb) pork tenderloin
2 tablespoons canola oil
salt & freshly ground black pepper
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
2 tablespoons canola oil
1 small red onion, finely chopped
4 garlic cloves, finely chopped
1/2 cup fresh lime juice
3 cups freshly squeezed orange juice
1/2 habanero pepper, seeded and finely chopped
2 tablespoons chopped fresh cilantro leaves
1 teaspoon cumin seed
salt & freshly ground black pepper

Steps:

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.
Guava Glaze: Whisk jelly, mustard, and orange juice together in a small bowl. Season, to taste, with salt and pepper.
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.

Nutrition Facts : Calories 587.8, Fat 18.2, SaturatedFat 3.4, Cholesterol 147.4, Sodium 258.4, Carbohydrate 57.8, Fiber 1.7, Sugar 41.2, Protein 48.9

Pork Tenderloin With Spicy Guava Glaze image

Provided by breezermom

Categories Pork

Time 35m

Yield 10 serving(s)

Number Of Ingredients 16

Steps:

Prepare your grill -- charcoal or gas -- for medium to medium/high heat.
Combine first 6 ingredients in a small bowl. Sprinkle pork with 2 tsp salt, and rub pork with the garlic powder mixture.
Combine onion and remaining ingredients except cooking spray in a small saucepan over medium heat; bring to a boil. Cook 4 minutes or until guava paste dissolves, stirring constantly. Reduce heat, and simmer 4 minutes or until thickened, stirring constantly. Remove from heat.
Place pork on grill rack coated with cooking spray; grill 20 minutes or until a thermometer registers 160 degrees, turning pork occasionally. Brush guava mixture over pork. Let it stand 10 minutes before slicing into 1/2 inch slices.

Grilled Pork Tenderloin à la Rodriguez with Guava Glaze and Orange Habanero image

Provided by Bobby Flay

Yield Makes 6 servings; can be doubled for 10 or 12 (no need to double the glaze or the mojo)

Number Of Ingredients 19

For the glaze:
1 cup guava jelly (available at Latin and Caribbean markets) or apricot jam
1/4 cup Dijon mustard
1/4 cup orange juice, preferably fresh
Salt and freshly ground black pepper
For the mojo:
2 tablespoons mild vegetable oil, such as canola
1 small red onion, finely chopped
4 cloves garlic, finely chopped
3 cups orange juice
1/2 cup fresh lime juice
1/2 habanero chile, seeded and finely chopped
2 tablespoons chopped fresh cilantro leaves
1 teaspoon cumin seeds
Salt and freshly ground black pepper
For the pork:
2 pork tenderloins, about 1 1/2 pounds each
2 tablespoons mild vegetable oil, such as canola
Salt and freshly ground black pepper

Steps:

Make the glaze:
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.)
Make the mojo:
Heat the oil in a saucepan over medium-high heat. Add the onion and garlic and cook, stirring, until soft, about 5 minutes; do not brown. Add the orange juice, lime juice, and habanero and bring to a boil. Cook until reduced by half. 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.)
Make the pork:
1. Heat your grill to high. Set aside a few tablespoons of glaze for brushing the cooked pork.
2. Brush the pork with the oil and sprinkle with salt and pepper. Grill, brushing often with the glaze, until just cooked through, 4 to 5 minutes per side.
3. Remove the pork from the grill, brush with the reserved glaze, and let rest for 10 minutes. Cut into 1/2-inch-thick slices and arrange on a serving platter. Drizzle with mojo and serve immediately.