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

• (1 1/2 lb) pork tenderloin2 lb
• canola oil↗2 tablespoons
• salt & freshly ground black pepper
• Guava Glaze↗
• guava jelly or apricot jam1 cup
• Dijon mustard↗1⁄4 cup
• freshly squeezed orange juice↗1⁄4 cup
• salt & freshly ground black pepper
• Orange-Habanero Mojo↗
• canola oil↗2 tablespoons
• small red onion↗1

  finely chopped

• garlic cloves↗4

  finely chopped

• fresh lime juice↗1⁄2 cup
• freshly squeezed orange juice↗3 cups
• habanero pepper↗1⁄2

  seeded and finely chopped

• tablespoons chopped fresh cilantro leaves2
• teaspoon cumin seed↗1
• salt & freshly ground black pepper

Step-by-step instructions

1. 1

   Preheat a grill to high.

2. 2

   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.

3. 3

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

4. 4

   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.