Grilled Pork Tenderloin with Apricot Glaze and Orange Habanero Mojo

INGREDIENTS:

For the Glaze

• 1 Cup Apricot Jam
• 1/4 Cup Dijon Mustard
• 1/4 Cup Orange Juice
• Salt & Pepper

For the Mojo

• 2 Tablespoons Vegetable Oil
• 1 Small Red Onion
• Finely Chopped
• 4 Tablespoons Garlic
• Minced
  
• 3 Cups Orange Juice
• 1/2 Cup Fresh Lime Juice
• 1/2 Habanero Chile
• Seeded
• Finely Chopped
• 2 Tablespoons Fresh Cilantro Leaves
• Chopped
• 1 Teaspoon Cumin Seeds
• Salt & Pepper

For the Pork

• 2 Pork Tenderloins, About 1 1/2 Pounds Each
• 2 Tablespoons Vegetable Oil
• Salt & Pepper

DIRECTIONS:

For the Glaze

• Whisk the ingredients together and season to taste with salt and pepper
• Can be made in advance

For the 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.
  
• Whisk in the cilantro and cumin and season to taste with salt and pepper.

For the Pork

• Heat your grill.
• Set aside a few tablespoons of glaze for brushing the cooked pork.
• Brush the pork with the oil and sprinkle with salt and pepper.
  
• Grill, brushing often with the glaze, until just cooked through, 4 to 5 minutes per side.
• Remove the pork from the grill, brush with the reserved glaze, and let rest for 10 minutes.
• Cut into 1/2-inch-thick slices and arrange on a serving platter.
  
• Drizzle with mojo and serve immediately.

This recipe is awesome! It came from Mr. Bobby Flay. We served it with a Cumin Edamame Salad, Cuban Seasoned Black Beans and Mojito Sorbet.

Enjoy!