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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Cuban

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. MAKE THE GLAZE: | 2. 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.). | 3. MAKE THE MOJO: | 4. Heat the oil in a saucepan over medium-high heat. | 5. Add the onion and garlic and cook, stirring, until soft, about 5 minutes; do not brown. | 6. Add the orange juice, lime juice, and habanero and bring to a boil. | 7. Cook until reduced by half. | 8. 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.). | 9. MAKE THE PORK: | 10. Heat your grill to high. | 11. Set aside a few tablespoons of glaze for brushing the cooked pork. | 12. Brush the pork with the oil and sprinkle with salt and peppers. | 13. Grill, brushing often with the glaze, until just cooked through, 4 to 5 minutes per side. | 14. Remove the pork from the grill, brush with the reserved glaze, and let rest for 10 minutes. | 15. Cut into 1/2-inch-thick slices and arrange on a serving platter. | 16. Drizzle with mojo and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
guava jelly	1	cup		-	-	-	-
dijon mustard	1/4	cup		-	-	-	-
orange juice	1/4	cup		27.9	6.4479999999999995	0.434	0.124
salt black pepper			ground	-	-	-	-
red pepper flake			crushed	-	-	-	-
vegetable oil	2	tablespoons	mild	234.46400000000003	0.0	0.0	27.2
red onion	1		chopped	28.0	6.537999999999999	0.77	0.07
garlic clove	4		chopped	-	-	-	-
orange juice	3	cups		27.9	6.4479999999999995	0.434	0.124
lime juice	1/2	cup	bottled	30.25	10.1882	0.5082	0.0847
habanero pepper	1/2		seeded chopped	-	-	-	-
cilantro leaf	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
salt black pepper			ground	-	-	-	-
pork tenderloin	2			1088.0025	0.0	187.2271	32.0054
vegetable oil	2	tablespoons	mild	234.46400000000003	0.0	0.0	27.2
salt black pepper			ground	-	-	-	-
red pepper flake			crushed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.