Ingredients: |
Ingredients: for the glaze:
1 c. peach jam (may substitute Apricot)
1/4 c. Dijon mustard
1/4 c. freshly squeezed orange juice
salt and freshly ground black pepper
for the mojo:
2 T. mild vegetable oil, such as canola
1 small red onion, finely chopped
4 cloves garlic, finely chopped
3 c. freshly squeezed orange juice
1/2 c. freshly squeezed lime juice
1/2 habanero chile, seeded and very finely chopped (These are VERY hot little chiles! You may want to use gloves when chopping.)
2 T. chopped fresh cilantro leaves
1 tsp. ground cumin
salt and freshly ground black pepper
for the pork:
2 pork tenderloins, about 1-1/2 lbs. each
2 T. mild vegetable oil, such as canola
salt and freshly ground black pepper
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Directions: |
Directions:Glaze: Whisk all ingredients together, seasoning 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. It will be nice and thickened. 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 peach glaze for brushing the cooked pork at the end.
Brush the pork with oil and sprinkle with salt and pepper. Grill 5 to 6 minutes per side to sear. Don’t peek! Back off the heat to medium-high. Every 3 minutes, brush with the glaze and flip, for 15 minutes. Total cooking time should be 25 to 27 minutes. Use an instant-read meat thermometer to check your temperature. Blake pulls the tenderloins off when they reach an internal temperature of 155° or so, which is under the recommended guidelines for pork. But the meat will continue to cook as it rests in the next step. This will ensure a very juicy tenderloin.
Remove the pork from the grill, brush with the reserved peach glaze, and let rest for 10 minutes to let the juices settle in and the meat further cook. Cut into 1/2″-thick slices and arrange on a serving platter. Drizzle with habanero mojo and serve immediately. |
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