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Grilled Pork Tenderloin with Guava Glaze and Orange-Habanero Mojo

Amp up your Sunday pork roast with this sweet and spicy recipe featuring tenderloin basted with a sweet guava glaze and finished off with a zesty orange-habanero sauce that’ll give every bite a spicy kick.

This pork dish is sweet and spicy and oh-so tender. Make this for dinner, and then you can use the leftovers in sandwiches the next day – if there's any left...

Prep Time

        Prep time: 30 minutes
        Cook time: 25 minutes
        Yield: Serves 6


For the Pork Tenderloin:

    •    2 tbsps canola oil
    •    guava glaze, recipe follows
    •    salt and freshly ground pepper
    •    orange-habanero Mojo, recipe follows
    •    2 x pork tenderloin (about 1 1/2 lbs each)

For Guava Glaze:

    •    1/4 cup Dijon mustard
    •    salt and freshly ground pepper
    •    1 cup guava jelly (or apricot jam)
    •    1/4 cup freshly squeezed orange juice

For Orange-Habanero Mojo:

    •    2 tbsps canola oil
    •    1 tsp cumin seeds
    •    1/2 cup fresh lime juice
    •    4 cloves garlic, finely chopped
    •    salt and freshly ground pepper
    •    1 small red onion, finely chopped
    •    3 cups freshly squeezed orange juice
    •    2 tbsps fresh cilantro leaves, chopped
    •    1/2 habanero chile, seeded and finely chopped


For the Pork Tenderloin:

  1. Preheat a grill to high.
  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.

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

For 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.

This great family recipe is thanks to Food Network at


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