Summer is officially here, time to grill…

As summer officially gets underway, I figure I’d share this truly amazing caribbean pork tenderloin recipe that I stole and slightly modified from Bobby Flay…

For the glaze:
1 cup guava jam
1/4 cup Dijon mustard
1/4 cup freshly squeezed orange juice
Salt and freshly ground black pepper

Whisk these all together and set the glaze aside.

For the mojo:
2 tablespoons mild vegetable oil
1 small red onion, finely chopped
4 cloves garlic, finely chopped
3 cups orange juice
1/2 cup fresh lime juice
1/2 habanero chile, seeded and finely chopped (trust me, its plenty)
2 tablespoons chopped fresh cilantro leaves
1 teaspoon cumin seeds
Salt and freshly ground black pepper

Toss it all into a pan and boil it until it reduces to half.  Let it settle to room temperature…
For the pork:
2 pork tenderloins, about 1 1/2 pounds each
Salt and freshly ground black pepper

Salt/Pepper the tenderloins, and douse in the glaze. Grill on on pre-heated high heat for 5-7 minutes per side, when flipping re-glaze both sides. When the meat is firm it is done, even if you cut it open and it still looks raw. Take it off the grill. Use up the remainder of the glaze and let it sit for 5-10 more minutes, the pork will finish cooking at this time.

Slice and then drizzle the mojo over it. Be forewarned, the mojo is habenero powered.

Serve while hot… enjoy some rum punch and watch the sunset.

Now to try Caribbean salads…

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