Grilled Pork Tenderloin a la Rodriguez with Guava Glaze and Orange-Habanero Mojo

Ingredients

• 1 cup apricot preserves 
• 2 tablespoons canola oil 
• 1 teaspoon cumin seeds 
• 0.3 cup dijon mustard 
• 2 tablespoons cilantro leaves fresh chopped
• 4 cloves garlic finely chopped
• 0.5  habanero chile seeded finely chopped
• 0.5 cup juice of lime fresh
• 0.3 cup orange juice freshly squeezed
• 3 cups orange juice freshly squeezed
• 3 pounds pork tenderloins 
• 1 small onion red finely chopped
• 6 servings salt and pepper freshly ground

Equipment

• bowl
• sauce pan
• whisk
• grill

Directions

1. Watch how to make this recipe.
2. Preheat a grill to high.
3. 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.
4. 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.
5. Whisk jelly, mustard, and orange juice together in a small bowl. Season, to taste, with salt and pepper.
6. Heat oil in a small saucepan over medium-high heat.
7. Add onion and garlic and cook, stirring, until soft, about 5 minutes.
8. Add lime juice, orange juice, and habanero chile and bring to a boil. Cook until reduced by half.
9. Whisk in the cilantro and cumin and season, to taste, with salt and pepper.
10. Drizzle over pork.