Best 4 Grilled Pork Tenderloin With Guava Glaze And Orange Habanero Mojo By Bobby Flay Recipes

Embark on a culinary journey with a taste sensation that will tantalize your taste buds. Grilled Pork Tenderloin with Guava Glaze and Orange Habanero Mojo by Bobby Flay is a mouthwatering dish that combines the savory flavors of grilled pork with a sweet and tangy guava glaze and a spicy mojo sauce. This dish is sure to be a hit at any gathering, whether you're hosting a casual barbecue or an elegant dinner party. With its perfect balance of flavors and textures, this dish is sure to leave a lasting impression.

Check out the recipes below so you can choose the best recipe for yourself!

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 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

Tips:

For the best results, use a meat thermometer to ensure that the pork tenderloin is cooked to an internal temperature of 145 degrees Fahrenheit.
If you don't have a grill, you can cook the pork tenderloin in a skillet over medium heat.
The guava glaze and orange habanero mojo can be made ahead of time and stored in the refrigerator for up to 3 days.
Serve the 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 way to cook pork tenderloin, give this recipe a try!