Best 6 Grilled Pork Tenderloin With Guava Glaze And Orange Habanero Mojo Recipes

Indulge in the tantalizing flavors of grilled pork tenderloin, expertly glazed with a vibrant guava glaze and complemented by a zesty orange habanero mojo. This culinary masterpiece combines the sweet and tangy notes of guava with the subtle heat of habanero peppers, creating a harmonious balance of flavors that will tantalize your taste buds. With its tender texture and juicy interior, the pork tenderloin takes center stage, while the glaze and mojo elevate it to a dish of extraordinary delight. Prepare to embark on a flavor journey that will leave you craving more with every bite.

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GRILLED PORK TENDERLOIN WITH GUAVA GLAZE AND ORANGE-HABANERO MOJO- BY BOBBY FLAY RECIPE - (4.8/5)

Grilled Pork Tenderloin with Guava Glaze and Orange-Habanero Mojo- by Bobby Flay Recipe - (4.8/5) image

Provided by rollingstone577

Number Of Ingredients 16

Ingredients

Guava glaze:
1 Pork Tenderloin
Canola oil (I used EVO)
S&P to taste.
1 cup guava
2 T Dijon mustard
2 T Orange juice
S&P to taste.
Orange Habanero Mojo:
1/4 cup Lime juice fresh
3 cups Orange juice fresh
1/2 small Red Onion finely chopped
4 Garlic cloves finely chopped
1 Habanero pepper finely chopped
1 t Cumin Seed
S&P to taste

Steps:

Guava Glaze: Wisk together ingredients in small bowl. Season w/S&P. Orange Habanero Mojo: In a sauce pan, combine ingredients and cook over medium heat until reduced by half. Season w/S&P. Strain. Pork Tenderloin: Heat grill to high. Brush pork with oil. Season w/S&P and cumin. Grill for 3-4 mins. Turn over and brush with Guava Glaze and cook for 4-5 mins brushing glaze on it every few minutes. Remove from grill and brush more Glaze on it and allow to rest for 10 mins. Cut into 1/2 thick slices and drizzle Mojo over slices. Garnish with mint leaves ( optional)

GRILLED PORK TENDERLOIN WITH BALSAMIC HONEY GLAZE

Grilled Pork Tenderloin with Balsamic Honey Glaze image

This is such a tender and juicy pork tenderloin! We love this one and rarely have leftovers!

Provided by MCabrera75

Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes

Time 55m

Yield 8

Number Of Ingredients 10

Ingredients

1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons chili powder
2 teaspoons paprika
1 teaspoon salt
2 tablespoons olive oil, divided
1 (3 pound) pork tenderloin
¼ cup balsamic vinegar
1 teaspoon honey
1 teaspoon Dijon mustard

Steps:

Mix garlic, onion, and chili powders with paprika and salt. Rub mixture all over pork tenderloin.
Heat 1 tablespoon olive oil over medium-high heat. Add pork and sear until golden brown on all sides, about 2 minutes per side. Wrap tenderloin in aluminum foil.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill the pork in its foil for 20 minutes.
Meanwhile, mix balsamic vinegar, honey, mustard together with the remaining olive oil. Unwrap pork on the grill and liberally brush the glaze on all sides. Continue grilling, brushing on more glaze, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 10 minutes more.
Allow to rest at room temperature for 5 minutes before cutting. Drizzle with any remaining glaze if desired.

Nutrition Facts : Calories 251.2 calories, Carbohydrate 4.2 g, Cholesterol 94.9 mg, Fat 11.8 g, Fiber 0.6 g, Protein 30.6 g, SaturatedFat 3.5 g, Sodium 380.6 mg, Sugar 2.5 g

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

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

Provided by Bobby Flay

Categories Fruit Juice Garlic Mustard Onion Pork Low Carb Hot Pepper Summer Tailgating Grill/Barbecue Jam or Jelly

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

Number Of Ingredients 19

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

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.

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

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

Provided by Bobby Flay | Bio & Top Recipes

Categories main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 18

Ingredients

2 pork tenderloins (about 1 1/2 pounds each)
2 tablespoons canola oil
Salt and freshly ground pepper
Guava Glaze, recipe follows
Orange-Habanero Mojo, recipe follows
1 cup guava jelly, or apricot jam
1/4 cup Dijon mustard
1/4 cup freshly squeezed orange juice
Salt and freshly ground pepper
2 tablespoons canola oil
1 small red onion, finely chopped
4 cloves garlic, finely chopped
1/2 cup fresh lime juice
3 cups freshly squeezed orange juice
1/2 habanero chile, seeded and finely chopped
2 tablespoons chopped fresh cilantro leaves
1 teaspoon cumin seeds
Salt and freshly ground 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.
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.

Nutrition Facts : Calories 575 calorie, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 147 milligrams, Sodium 710 milligrams, Carbohydrate 55 grams, Fiber 1 grams, Protein 48 grams, Sugar 44 grams

GRILLED PORK TENDERLOIN WITH GUAVA GLAZE AND ORANGE-HABANERO MOJO

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

Number Of Ingredients 0

Ingredients

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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 252

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

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

I am a huge Bobby Flay fan, so I found one of his recipes for the Zaar World Tour: Grilled Pork Tenderloin a La Rodriguez With Guava Glaze and Orange - Habanero Mojo. MmmMmmmm!

Provided by Elmotoo

Categories Pork

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

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

Tips:

To ensure the pork tenderloin cooks evenly, use a meat thermometer to check the internal temperature. It should reach 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
If you don't have a grill, you can cook the pork tenderloin in a skillet over medium-high heat. Just be sure to sear it on all sides for a few minutes before reducing the heat to medium-low and cooking it through.
For a more intense guava flavor, use guava paste instead of guava jelly in the glaze.
If you don't have orange habanero mojo, you can substitute a mixture of orange juice, lime juice, garlic, and cilantro.
Serve the grilled pork tenderloin with your favorite sides, such as rice, beans, or vegetables.

Conclusion:

This grilled pork tenderloin with guava glaze and orange habanero mojo is a delicious and easy-to-make dish that is perfect for any occasion. The pork is tender and juicy, and the glaze and mojo add a sweet and spicy flavor that is sure to please everyone. So next time you're looking for a new and exciting way to cook pork tenderloin, give this recipe a try.