Guava Glazed Pork Tenderloin with Orange-Habanero Mojo

Bobby Flay, auger in hand, stands in the ready position.

As is our Sunday night custom, we have found another awesome dish for dinner this week. One worthy of sharing with our beloved friends, family, and readers by one of my favorite culinary personalities.

Cara gets the credit for sourcing this meaty treat and we both added our collective knowledge to the adaptation. Before we give you our thoughts, scoot over to The Food Network and familiarize yourself with the recipe: Guava Glazed Pork Tenderloin with Orange-Habanero Mojo.

NOTE: Use of rented Home Depot Mini-Auger not required for this recipe. Image included to illustrate how Iron Chef Bobby Flay totally pwns the competition. Look at his smoking hand, FTW!

Bobby’s recipe calls for high-heat on a grill. We live in an apartment so grilling is a no fly zone. However, the effect Bobby is going for, less the sweet grill marks and aroma is one that can be simulated well in the kitchen.

For this, we pulled out our large saute pan and on medium-high heat we placed our pork loin in the pan in two sections. We left the pork loin sear for about 4-5 minutes and flipped it to sear on the other side for about the same amount of time. You want to make sure you sear uniformly across the loin. You don’t want to dry out or burn one part and not sear enough on another side.

Once it had finished this first step, we put our pork tenderloin on a slotted broiling pan coating it with a fresh layer of that delicious guava glaze.  Be sure to line the broiling pan with foil for easy clean-up as the glaze will literally end up like burnt sugar candy that’s a real nightmare to scrub off. It was then placed in oven on 475°F for about 20 minutes. We then turned down the heat to about 350°F (to keep the glaze from becoming crispy and burnt) continuing to cook until the loin reached an internal temperature of 160°F. It should take about 30-40 minutes of total cooking time depending on the amount of tenderloin you use. We used nearly 4 pounds!

That leaves plenty of time prepare the Orange-Habanero Mojo sauce that will take quite some time to reduce in the pan.

Our first impressions was that this was absolutely delicious. The pork tenderloin was incredibly juicy and well glazed while the mojo sauce gave it a punchy kick that played extremely well against the sweet flavor of the guava glaze.

If you try it, let us know what you think! It’s a great dish for two or for an entire family!


One Response

  1. Orange-Habanero Mojo sauce. That’ll restore my mojo. Most definitely.

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