Grilled Pork Tenderloin With Mojo Sauce Recipes
GRILLED PORK TENDERLOIN A LA RODRIGUEZ WITH GUAVA GLAZE AND ORANGE-HABANERO MOJO
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 18
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
Steps:
- 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.
- Whisk together ingredients in a small bowl and season with salt and pepper, to taste.;
- 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.
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GRILLED CUBAN MOJO-MARINATED PORK TENDERLOIN
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5/5 (2)Total Time 50 minsCategory Main CourseCalories 671 per serving
- In a large resealable plastic bag, combine the olive oil, cilantro, orange zest, orange juice, lime juice, mint, garlic, oregano, cumin, salt and pepper. Seal and toss to combine. Add the pork tenderloins, seal the bag and toss to coat. Place the bag in a shallow baking dish and refrigerate overnight.
- Clean and lightly oil the grates on your grill. Preheat the gas grill on high for 10 minutes (to about 500 degrees). Remove the pork from the marinade and place on the hot grill. Discard the marinade. Turn the grill down to medium-high heat, cover and sear the tenderloin, turning every 5 minutes until all four sides are browned. Move the pork to a higher rack, or turn the heat down to medium, cover and continue to cook for another 5 minutes or until it reaches an internal temperature of 130-135 degrees (using an instant read thermometer.) Turn off the heat, close the lid and leave the pork on the grill for another 10 minutes. The internal temperature should be about 145-150 degrees. Remove the pork to a baking pan and cover lightly with foil. Allow the pork to rest for 15-30 minutes to allow the juices to settle down. Slice against the grain and serve.
PEACH GRILLED PORK TENDERLOIN WITH MOJO L A FARMGIRL'S DABBLES
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- Whisk all ingredients together, seasoning 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.)
- 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. It will be nice and thickened. 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.)
- Heat your grill to high. Set aside a few tablespoons of peach glaze for brushing the cooked pork at the end.
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