Name: Grilled Pork Tenderloin à la Rodriguez with Guava Glaze and Orange Habanero
Yield: Makes 6 servings; can be doubled for 10 or 12 (no need to double the glaze or the mojo)
Ingredients: 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; 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; 2 pork tenderloins, about 1 1/2 pounds each; 2 tablespoons mild vegetable oil, such as canola; Salt and freshly ground black pepper

Editor's Note: This recipe was originally part of a menu by Bobby Flay for a backyard barbecue.

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 make 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.

Recipe information

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

Ingredients

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

Preparation

Make the glaze:
Step 1
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:
Step 2
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:
Step 3
1. Heat your grill to high. Set aside a few tablespoons of glaze for brushing the cooked pork.
Step 4
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.
Step 5
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.

Bobby Flay's Boy Gets Grill Scribner

TagsPork Tenderloin Pork Meat Lime Citrus Fruit Main Dinner Grilling Cookbooks

Recipe information

Ingredients

For the glaze:

For the mojo:

For the pork:

Preparation

Make the glaze:

Step 1

Make the mojo:

Step 2

Make the pork:

Step 3

Step 4

Step 5

Recipe notes