GUAVA-GLAZED JERK PORK TENDERLOIN
Jerk is a powerfully complex blend of spices and aromatics redolent with cinnamon, allspice, cumin and chiles. Historically, it's tied to Maroons fleeing enslavement in the Jamaican foothills, and is among the most iconic flavors of the Caribbean. True jerk is grilled over an open fire, and is as much a seasoning as it is an action, because you can "jerk" pork, goat, chicken and even fruits and vegetables. It's often applied to dark, often gamey or gristly cuts of meat that stand up to complex flavors. While not traditional, this leaner, lighter pork is an excellent vessel for jerk. It's especially good when marinated overnight and grilled, but is so simple to prepare it can easily be made for a weeknight celebration. A simple jelly glaze at the end adds sweetness and tang, caramelizing under a quick broil. Pair with rice and peas, maduros or a bright, fresh garden salad.
Provided by Von Diaz
Categories dinner, meat, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Combine the ginger, scallions, garlic, salt and chiles (if using) in a food processor or blender and pulse until finely minced. Add the thyme, sugar, allspice, nutmeg, cayenne, cumin, coriander, lime juice and oil, then blend until the mixture becomes a fine paste.
- Using a clean towel or paper towels, pat the pork tenderloin dry. Using a sharp paring knife, cut a series of deep holes into the meat.
- Transfer the pork to a zip-top bag or container with a tight lid, and pour over the marinade. Let sit for at least 10 minutes on the countertop, or refrigerate overnight if possible. Bring to room temperature before continuing.
- When ready to cook, heat the oven to 400 degrees, adjusting your rack to the top third of the oven. Line a rimmed baking sheet with foil, then set a little water in a small pot and bring to a boil.
- Place the tenderloin in the center of the pan and put the pan on the center rack of the oven. Roast until the internal temperature is 145 degrees in the thickest part, flipping every 10 minutes, for about 25 minutes to evenly brown the outside.
- Mix the guava jelly and lemon juice with 1 tablespoon of the boiling water, and use a fork to break up then stir to form a glaze.
- Increase the oven heat to a high broil. Carefully pull the pan out of the oven, and brush the tenderloin with the glaze. Broil in the upper third of the oven 5 to 7 minutes, until it's a toasty dark brown with some charred spots, brushing once more with any remaining glaze if desired.
- Remove the pan from the oven and set the tenderloin on a carving board to rest for about 5 minutes. Cut into slices and pour over any juices that remain.
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.
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
GUAVA GLAZED PORK LOIN
Steps:
- For the Guava Glaze:
- Combine all ingredients and simmer in a large saucepan for 2 hours at very low heat.
- For the Pork Loin:
- Season pork loin with Adobo and stuff with the garlic cloves. Bake in a preheated 350 degree oven for 18 minutes per pound. When meat is nearly fully cooked, baste with guava glaze and cook for another 5 to 10 minutes. Place on a serving platter.
CILANTRO PORK TENDERLOIN
I found this recipe in a magazine, then added extra cumin and mustard to satisfy my family's taste for spicy foods. I like to serve pork frequently.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the first seven ingredients; add pork. Seal bag and turn to coat; refrigerate overnight. , Drain and discard marinade. Prepare grill for indirect heat. Grill, covered, over indirect medium-hot heat, for 20-27 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing.
Nutrition Facts :
PORK TENDERLOIN WITH SPICY GUAVA GLAZE
This is a nice light recipe from Cooking Light magazine. The glaze also works well with chicken. Prep and Cooking time does not include the 10 minute standing time.
Provided by breezermom
Categories Pork
Time 35m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Prepare your grill -- charcoal or gas -- for medium to medium/high heat.
- Combine first 6 ingredients in a small bowl. Sprinkle pork with 2 tsp salt, and rub pork with the garlic powder mixture.
- Combine onion and remaining ingredients except cooking spray in a small saucepan over medium heat; bring to a boil. Cook 4 minutes or until guava paste dissolves, stirring constantly. Reduce heat, and simmer 4 minutes or until thickened, stirring constantly. Remove from heat.
- Place pork on grill rack coated with cooking spray; grill 20 minutes or until a thermometer registers 160 degrees, turning pork occasionally. Brush guava mixture over pork. Let it stand 10 minutes before slicing into 1/2 inch slices.
GLAZED PORK LOIN WITH CILANTRO AND GARLIC
Provided by Adam Perry Lang
Categories Garlic Herb Pork Vegetable Marinate Fourth of July Super Bowl Father's Day Backyard BBQ Dinner Lunch Meat Tailgating Family Reunion Grill Grill/Barbecue Party Cilantro Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 10 to 12
Number Of Ingredients 28
Steps:
- 1. Place the pepper flakes in a small bowl and pour the boiling water over them. Let sit for 1 to 2 minutes to rehydrate the flakes. Combine all the brine ingredients in a blender, or in a large bowl using an immersion/stick blender. Stir in the pepper flakes and the soaking water.
- Place the loin in an extra-large resealable plastic bag, pour the brine over the top, squeeze out any excess air from the bag, and close. Roll the bag to evenly coat the meat. Refrigerate for at least 6 hours, or up to 12.
- 2. Preheat an indirect barbecue with a drip pan and fruitwood (preferably apple), a ceramic cooker with deflector plate and fruitwood (preferably apple), or a charcoal or gas grill with a box or packet of fruitwood (preferably apple) to 250°F.
- 3. Combine all of the seasoning blend ingredients.
- Place all of the glaze ingredients in a jar with a tight-fitting lid and shake to combine. Set aside.
- 4. Remove the loin from the brine and lightly pat dry with paper towels.
- Sprinkle the rub evenly on all sides.
- Using your hands or a brush, evenly, but lightly, coat the loin with canola oil.
- Insert a remove thermometer into the center of the meat.
- 5. Place the loin in the cooker and cook until the internal temperature reaches 135°F, about 1 hour and 15 minutes.
- 6. Give the glaze a quick shake to reincorporate any ingredients that may have settled. Brush the loin with the glaze and return to the cooker until the internal temperature reaches 145°F, about 15 minutes. At this point the meat will be slightly pink in the center; cook for an additional 5 to 10 minutes for more well-done.
- 7. Pour about half of the remaining glaze on a cutting board and top with the loin. Let rest for 10 minutes.
- 8. Slice the meat into 1/4-inch slices. Dredge the slices in the glaze, adding additional as needed to coat the exposed sides. Sprinkle with fleur de sel and pepper.
GRILLED PORK TENDERLOIN W/ GUAVA GLAZE
The entire name is actually "Grilled Pork Tenderloin with Guava Glaze and Orange Habanero Mojo. But don't let the long name intimidate you. Really quite easy with a beautiful presentation. One of Bobby Flay's recipes.
Provided by Michelle R
Categories Pork
Time 1h
Number Of Ingredients 16
Steps:
- 1. Prepare the Guava Glaze by whisking jelly, dijon, and 1/4 cup orange juice in a bowl. Season with salt and pepper. Set aside.
- 2. Make the Orange-Habanero Mojo. Heat 2 Tbsp. canola in a saucepan. Add onion and garlic and cook til soft. Add lime juice, 3 cups orange juice, and habanero chile and bring to a boil. Cook until reduced by half. Whisk in cilantro and cumin (if desired) and season to taste with salt and pepper
- 3. Preheat a grill. Brush pork with oil and season with salt and pepper. Set aside a few tablespoons of the guava glaze to baste the pork while cooking. Grill 4-5 minutes per side, brushing frequently with glaze. Remove from grill and brush again with remaining glaze. Let rest for 10 minutes. Slice and drizzle orange-habanero mojo over the pork. Serve remaining mojo on the side.
GRILLED PORK TENDERLOIN à LA RODRIGUEZ WITH GUAVA GLAZE AND ORANGE HABANERO
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
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.
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