Best Pork Tenderloin With Spicy Guava Glaze Recipes

GRILLED PORK TENDERLOIN WITH GUAVA GLAZE AND ORANGE-HABANERO MOJO

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.

PORK TENDERLOIN WITH GUAVA BARBEQUE SAUCE

Steps:

• Marinate the pork overnight in the wine, balsamic vinegar, and garlic.
• Preheat the grill on high. When hot, brush the pork tenderloins with olive oil and sear each side for about a minute. Lower the heat to medium and cook, covered, for 8 to 10 minutes per side, brushing generously with the guava barbeque sauce at least twice.
• Remove the pork tenderloins from the heat, glaze with another thick coat of the barbeque sauce, and let rest on a plate for at least 5 minutes. Then slice the tenderloins into 1-inch medallions. The pork should be served warm with a side of papaya salsa.
• In a small saucepan, combine all the sauce ingredients. Simmer over low heat, stirring occasionally with a wooden spoon until the guava paste dissolves and the ingredients combine to form a thick, syrupy sauce, 15 to 20 minutes. Cool to room temperature. If not using immediately, refrigerate.
• Combine all the ingredients together in a medium bowl. Toss, cover, and refrigerate until ready to serve. Bring to room temperature before serving.

GRILLED PORK TENDERLOIN A LA RODRIGUEZ WITH GUAVA GLAZE AND ORANGE-HABANERO MOJO

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.
• 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.

GRILLED PORK TENDERLOIN A LA RODRIGUEZ WITH GUAVA GLAZE...

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.

GRILLED PORK TENDERLOIN W/ GUAVA GLAZE

Steps:

• 1. Prepare the Guava Glaze by whisking jelly, dijon, and 1/4 cup orange juice in a bowl. Season with salt and pepper. Set aside.
• 2. Make the Orange-Habanero Mojo. Heat 2 Tbsp. canola in a saucepan. Add onion and garlic and cook til soft. Add lime juice, 3 cups orange juice, and habanero chile and bring to a boil. Cook until reduced by half. Whisk in cilantro and cumin (if desired) and season to taste with salt and pepper
• 3. Preheat a grill. Brush pork with oil and season with salt and pepper. Set aside a few tablespoons of the guava glaze to baste the pork while cooking. Grill 4-5 minutes per side, brushing frequently with glaze. Remove from grill and brush again with remaining glaze. Let rest for 10 minutes. Slice and drizzle orange-habanero mojo over the pork. Serve remaining mojo on the side.

GRILLED PORK TENDERLOIN à LA RODRIGUEZ WITH GUAVA GLAZE AND ORANGE HABANERO

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.

PORK TENDERLOIN WITH SPICY GUAVA GLAZE

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.