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home > recipes > meat > grilled pork tenderloin with guava glaze and orange-habanero sauce
from Yardley, PA recipe courtesy Bobby Flay on "Boy Meets Grill" via Food Network 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 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. Guava Glaze: 1 cup guava marmalade ** 2 tablespoons Dijon mustard 2 tablespoons orange juice or water Salt and freshly ground pepper Whisk together ingredients in a small bowl and season with salt and pepper, to taste. Orange-Habanero Mojo: 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 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. ** Note: Although this recipe calls for guava marmalade, I used apple jelly instead and it turned out great... to me, it was not worth driving all over the place looking for one ingredient if a feasible substitution could be made.

Grilled Pork Tenderloin with Guava Glaze and Orange-Habanero Sauce


average rating = 4 stars(4.00001 comment available)
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(posted September 8, 2003)

from Yardley, PA

recipe courtesy Bobby Flay on "Boy Meets
Grill" via Food Network

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

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.

Guava Glaze:
1 cup
guava marmalade **
2 tablespoons
Dijon mustard
2 tablespoons
orange juice or water
Salt and freshly ground pepper
Whisk together ingredients in a small bowl and season with salt and pepper, to taste.

Orange-Habanero Mojo:
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
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.

** Note: Although this recipe calls for
guava marmalade, I used apple jelly instead and it turned out great... to me, it was not worth driving all over the place looking for one ingredient if a feasible substitution could be made.



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from Regina, Saskatchewan, Canada wrote:3  2

I used this recipe without the sauce, but poured a little of the glaze on after cooking. My husband and dinner guests thought it was great!
4 starsJuly 5, 2004


 
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