Grilled pork with mojo sauce
Votes: 2
Time: 1 hour.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 575, total fat 18 G., saturated fats G., proteins 48 G., carbohydrates 55 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 575, total fat 18 G., saturated fats G., proteins 48 G., carbohydrates 55 G., fiber G., cholesterol mg, sodium mg, sugar G.
Grilled pork will be more tender and juicy if glazed. Even though the recipe calls for a full cup of jam, the meat's flavor is harmonious, sweet and tart, and perfectly complemented by a piquant mojo sauce. Although there are several variations of this sauce, depending on the region where it's prepared, Cuban mojo, made with citrus juice, butter, and hot pepper, is a perfect match for glazed pork.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Pork tenderloin
- 2 pork tenderloins (approximately 700 g each)
- 2 tablespoons of vegetable oil
- Guava glaze, recipe provided
- Orange and Habanero Pepper Mojo, recipe provided
Guava glaze
- 1 cup guava or apricot jam
- 1/4 cup Dijon mustard
- 1/4 cup orange juice
Moyo sauce
- 2 tablespoons of vegetable oil
- 1 small red onion, finely chopped
- 4 cloves garlic, crushed
- 0.5 cup lime juice
- 3 cups of orange juice
- Half a habanero pod, seeded and finely chopped
- 2 tbsp chopped cilantro
- 1 teaspoon cumin seeds
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Recipes with similar ingredients: pork, mayo sauce, guava (nectar), Dijon mustard, Orange juice, cumin, chili pepper, cilantro
Cooking the dish according to the recipe:
- Heat grill to high heat.
Brush the pork with oil, season with salt and pepper. Grill the pork for 4-5 minutes on each side, basting it frequently with the guava glaze.
Guava glazeIn a small bowl, whisk together the jam, mustard, and orange juice. Season with salt and pepper to taste. - Remove the finished meat from the grill, brush with glaze again, and let it rest for 10 minutes. Then cut the tenderloins into 1.5 cm thick slices, pour mojo sauce and serve immediately.
Moyo sauceHeat the vegetable oil in a small saucepan over medium-high heat. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Add the lime juice, orange juice, and habanero pepper. Bring to a boil. Cook until some of the liquid has evaporated and the sauce has reduced by about half. Stir in the cilantro and cumin, and season with salt and pepper to taste. Pour the sauce over the pork.
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