This was a great and simple dish. Vanessa gets the credit for putting the components together while I was at work. All it took was cooking the tenderloins in the oven and throwing some arugula on a plate. The simplicity : awesomeness ratio of the guava glaze was amazing. Fruity with the zip of Dijon mustard and a bit of sweetness from the orange juice. Genius. I would have happily just sat there and eaten the glaze, personally.
FOR THE GLAZE:
1 cup guava jelly or apricot jam
¼ cup Dijon mustard
¼ cup orange juice, preferably fresh
salt and freshly ground black pepper
FOR THE MOJO:
2 tablespoons canola oil
1 small red onion
4 cloves garlic, finely chopped
3 cups orange juice
½ cup lime juice
½ habanero chile, seeded and finely chopped
2 tablespoons cilantro, chopped
1 teaspoon cumin seeds
salt and freshly ground black pepper
FOR THE PORK:
2 pork tenderloins, about 1 1/2 pounds each
2 tablespoons canola oil
salt and freshly ground black pepper
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.)
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.)
PORK
Heat your grill to high. Set aside a few tablespoons of glaze for brushing the cooked pork.
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.
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.
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