Best 8 Grilled Pork Tenderloin W Guava Glaze Recipes

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Indulge in a culinary journey with our grilled pork tenderloin, an exquisite dish that tantalizes taste buds with its juicy tenderness and tantalizing flavors. Marinated in a symphony of spices and herbs, this pork tenderloin is grilled to perfection, achieving a beautiful char while maintaining its succulent interior. Accompanying this delectable entree is a luscious guava glaze, a harmonious blend of sweet and tangy notes that elevates the pork to new heights.

Complementing the main course, we present a medley of enticing side dishes. Roasted sweet potatoes, with their caramelized exteriors and fluffy interiors, provide a delectable balance to the savory pork. Grilled pineapple slices, infused with a hint of smokiness, add a tropical twist to the meal. And to round off this culinary experience, a refreshing avocado salsa, bursting with vibrant flavors and textures, adds a zesty kick to each bite.

Let's cook with our recipes!

GRILLED PORK TENDERLOIN A LA RODRIGUEZ WITH GUAVA GLAZE AND ORANGE-HABANERO MOJO



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

Provided by Bobby Flay | Bio & Top Recipes

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 18

2 pork tenderloins (about 1 1/2 pounds each)
2 tablespoons canola oil
Salt and freshly ground pepper
Guava Glaze, recipe follows
Orange-Habanero Mojo, recipe follows
1 cup guava jelly, or apricot jam
1/4 cup Dijon mustard
1/4 cup freshly squeezed orange juice
Salt and freshly ground pepper
2 tablespoons canola oil
1 small red onion, finely chopped
4 cloves garlic, finely chopped
1/2 cup fresh lime juice
3 cups freshly squeezed orange juice
1/2 habanero chile, seeded and finely chopped
2 tablespoons chopped fresh cilantro leaves
1 teaspoon cumin seeds
Salt and freshly ground pepper

Steps:

  • Preheat a grill to high.
  • 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. 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.
  • Whisk jelly, mustard, and orange juice together in a small bowl. Season, to taste, with salt and pepper.
  • Heat oil in a small saucepan over medium-high heat. Add onion and garlic and cook, stirring, until soft, about 5 minutes. Add lime juice, orange juice, and habanero chile and bring to a boil. Cook until reduced by half. Whisk in the cilantro and cumin and season, to taste, with salt and pepper. Drizzle over pork.

Nutrition Facts : Calories 575 calorie, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 147 milligrams, Sodium 710 milligrams, Carbohydrate 55 grams, Fiber 1 grams, Protein 48 grams, Sugar 44 grams

GRILLED PORK TENDERLOIN WITH BALSAMIC HONEY GLAZE



Grilled Pork Tenderloin with Balsamic Honey Glaze image

This is such a tender and juicy pork tenderloin! We love this one and rarely have leftovers!

Provided by MCabrera75

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 55m

Yield 8

Number Of Ingredients 10

1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons chili powder
2 teaspoons paprika
1 teaspoon salt
2 tablespoons olive oil, divided
1 (3 pound) pork tenderloin
¼ cup balsamic vinegar
1 teaspoon honey
1 teaspoon Dijon mustard

Steps:

  • Mix garlic, onion, and chili powders with paprika and salt. Rub mixture all over pork tenderloin.
  • Heat 1 tablespoon olive oil over medium-high heat. Add pork and sear until golden brown on all sides, about 2 minutes per side. Wrap tenderloin in aluminum foil.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill the pork in its foil for 20 minutes.
  • Meanwhile, mix balsamic vinegar, honey, mustard together with the remaining olive oil. Unwrap pork on the grill and liberally brush the glaze on all sides. Continue grilling, brushing on more glaze, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 10 minutes more.
  • Allow to rest at room temperature for 5 minutes before cutting. Drizzle with any remaining glaze if desired.

Nutrition Facts : Calories 251.2 calories, Carbohydrate 4.2 g, Cholesterol 94.9 mg, Fat 11.8 g, Fiber 0.6 g, Protein 30.6 g, SaturatedFat 3.5 g, Sodium 380.6 mg, Sugar 2.5 g

GRILLED PORK TENDERLOIN W/ GUAVA GLAZE



Grilled Pork Tenderloin w/ Guava Glaze image

The entire name is actually "Grilled Pork Tenderloin with Guava Glaze and Orange Habanero Mojo. But don't let the long name intimidate you. Really quite easy with a beautiful presentation. One of Bobby Flay's recipes.

Provided by Michelle R

Categories     Pork

Time 1h

Number Of Ingredients 16

2- 1 1/2 lb pork tenderloins
2 Tbsp canola oil
salt and pepper
1 c guava jelly or apricot jam
1/4 c dijon mustard
1/4 c freshly squeezed orange juice
salt and pepper
2 Tbsp canola oil
1 small red onion, finely chopped
4 clove garlic, finely chopped
1/2 c fresh lime juice
3 c orange juice, fresh (i use simply orange)
1/2 habanero chile, seeded and finely chopped
2 Tbsp cilantro, finely chopped
1 cumin seeds (i omit - not a big fan)
salt and pepper

Steps:

  • 1. Prepare the Guava Glaze by whisking jelly, dijon, and 1/4 cup orange juice in a bowl. Season with salt and pepper. Set aside.
  • 2. Make the Orange-Habanero Mojo. Heat 2 Tbsp. canola in a saucepan. Add onion and garlic and cook til soft. Add lime juice, 3 cups orange juice, and habanero chile and bring to a boil. Cook until reduced by half. Whisk in cilantro and cumin (if desired) and season to taste with salt and pepper
  • 3. Preheat a grill. Brush pork with oil and season with salt and pepper. Set aside a few tablespoons of the guava glaze to baste the pork while cooking. Grill 4-5 minutes per side, brushing frequently with glaze. Remove from grill and brush again with remaining glaze. Let rest for 10 minutes. Slice and drizzle orange-habanero mojo over the pork. Serve remaining mojo on the side.

GRILLED PORK TENDERLOIN A LA RODRIGUEZ WITH GUAVA GLAZE...



Grilled Pork Tenderloin a La Rodriguez With Guava Glaze... image

I am a huge Bobby Flay fan, so I found one of his recipes for the Zaar World Tour: Grilled Pork Tenderloin a La Rodriguez With Guava Glaze and Orange - Habanero Mojo. MmmMmmmm!

Provided by Elmotoo

Categories     Pork

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 16

2 (1 1/2 lb) pork tenderloin
2 tablespoons canola oil
salt & freshly ground black pepper
1 cup guava jelly or 1 cup apricot jam
1/4 cup Dijon mustard
1/4 cup freshly squeezed orange juice
salt & freshly ground black pepper
2 tablespoons canola oil
1 small red onion, finely chopped
4 garlic cloves, finely chopped
1/2 cup fresh lime juice
3 cups freshly squeezed orange juice
1/2 habanero pepper, seeded and finely chopped
2 tablespoons chopped fresh cilantro leaves
1 teaspoon cumin seed
salt & freshly ground black pepper

Steps:

  • Preheat a grill to high.
  • 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. 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.
  • Guava Glaze: Whisk jelly, mustard, and orange juice together in a small bowl. Season, to taste, with salt and pepper.
  • Orange-Habanero Mojo: Heat oil in a small saucepan over medium-high heat. Add onion and garlic and cook, stirring, until soft, about 5 minutes. Add lime juice, orange juice, and habanero chile and bring to a boil. Cook until reduced by half. Whisk in the cilantro and cumin and season, to taste, with salt and pepper. Drizzle over pork.

Nutrition Facts : Calories 587.8, Fat 18.2, SaturatedFat 3.4, Cholesterol 147.4, Sodium 258.4, Carbohydrate 57.8, Fiber 1.7, Sugar 41.2, Protein 48.9

GUAVA-GLAZED JERK PORK TENDERLOIN



Guava-Glazed Jerk Pork Tenderloin image

Jerk is a powerfully complex blend of spices and aromatics redolent with cinnamon, allspice, cumin and chiles. Historically, it's tied to Maroons fleeing enslavement in the Jamaican foothills, and is among the most iconic flavors of the Caribbean. True jerk is grilled over an open fire, and is as much a seasoning as it is an action, because you can "jerk" pork, goat, chicken and even fruits and vegetables. It's often applied to dark, often gamey or gristly cuts of meat that stand up to complex flavors. While not traditional, this leaner, lighter pork is an excellent vessel for jerk. It's especially good when marinated overnight and grilled, but is so simple to prepare it can easily be made for a weeknight celebration. A simple jelly glaze at the end adds sweetness and tang, caramelizing under a quick broil. Pair with rice and peas, maduros or a bright, fresh garden salad.

Provided by Von Diaz

Categories     dinner, meat, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 17

1 (2-inch) piece fresh ginger, scrubbed and finely chopped
3 scallions, coarsely chopped
6 garlic cloves, finely chopped
1 tablespoon kosher salt (such as Diamond Crystal)
1 to 2 Scotch bonnet or habanero chiles (optional)
2 tablespoons fresh thyme leaves, finely chopped
2 tablespoons dark brown sugar
3 1/2 teaspoons ground allspice
1 teaspoon ground nutmeg
1/2 teaspoon ground cayenne
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 cup fresh lime juice
1 tablespoon vegetable oil
1 1/2 pounds pork tenderloin (see Tip)
1/4 cup guava jelly or preserves (or other tangy fruit jam, such as mango, peach or apricot)
1/2 teaspoon fresh lemon juice

Steps:

  • Combine the ginger, scallions, garlic, salt and chiles (if using) in a food processor or blender and pulse until finely minced. Add the thyme, sugar, allspice, nutmeg, cayenne, cumin, coriander, lime juice and oil, then blend until the mixture becomes a fine paste.
  • Using a clean towel or paper towels, pat the pork tenderloin dry. Using a sharp paring knife, cut a series of deep holes into the meat.
  • Transfer the pork to a zip-top bag or container with a tight lid, and pour over the marinade. Let sit for at least 10 minutes on the countertop, or refrigerate overnight if possible. Bring to room temperature before continuing.
  • When ready to cook, heat the oven to 400 degrees, adjusting your rack to the top third of the oven. Line a rimmed baking sheet with foil, then set a little water in a small pot and bring to a boil.
  • Place the tenderloin in the center of the pan and put the pan on the center rack of the oven. Roast until the internal temperature is 145 degrees in the thickest part, flipping every 10 minutes, for about 25 minutes to evenly brown the outside.
  • Mix the guava jelly and lemon juice with 1 tablespoon of the boiling water, and use a fork to break up then stir to form a glaze.
  • Increase the oven heat to a high broil. Carefully pull the pan out of the oven, and brush the tenderloin with the glaze. Broil in the upper third of the oven 5 to 7 minutes, until it's a toasty dark brown with some charred spots, brushing once more with any remaining glaze if desired.
  • Remove the pan from the oven and set the tenderloin on a carving board to rest for about 5 minutes. Cut into slices and pour over any juices that remain.

GRILLED PORK TENDERLOIN à LA RODRIGUEZ WITH GUAVA GLAZE AND ORANGE HABANERO



Grilled Pork Tenderloin à la Rodriguez with Guava Glaze and Orange Habanero image

Provided by Bobby Flay

Categories     Fruit Juice     Garlic     Mustard     Onion     Pork     Low Carb     Hot Pepper     Summer     Tailgating     Grill/Barbecue     Jam or Jelly

Yield Makes 6 servings; can be doubled for 10 or 12 (no need to double the glaze or the mojo)

Number Of Ingredients 19

For the glaze:
1 cup guava jelly (available at Latin and Caribbean markets) or apricot jam
1/4 cup Dijon mustard
1/4 cup orange juice, preferably fresh
Salt and freshly ground black pepper
For the mojo:
2 tablespoons mild vegetable oil, such as canola
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
2 tablespoons chopped fresh cilantro leaves
1 teaspoon cumin seeds
Salt and freshly ground black pepper
For the pork:
2 pork tenderloins, about 1 1/2 pounds each
2 tablespoons mild vegetable oil, such as canola
Salt and freshly ground black pepper

Steps:

  • Make the glaze:
  • Whisk the ingredients together and season 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.)
  • Make 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. (The mojo can be made a few hours in advance and set aside at room temperature.)
  • Make the pork:
  • 1. Heat your grill to high. Set aside a few tablespoons of glaze for brushing the cooked pork.
  • 2. 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.
  • 3. 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.

PORK TENDERLOIN WITH SPICY GUAVA GLAZE



Pork Tenderloin With Spicy Guava Glaze image

This is a nice light recipe from Cooking Light magazine. The glaze also works well with chicken. Prep and Cooking time does not include the 10 minute standing time.

Provided by breezermom

Categories     Pork

Time 35m

Yield 10 serving(s)

Number Of Ingredients 16

2 tablespoons garlic powder
1 tablespoon chili powder
1 tablespoon paprika
2 teaspoons coriander, ground
3/4 teaspoon cinnamon, ground
1/2 teaspoon ginger, ground
3 lbs pork tenderloin, trimmed
2 teaspoons salt
1/2 cup onion, finely chopped
1/2 cup orange juice
1/3 cup water
1 tablespoon cider vinegar
6 ounces guava paste
2 garlic cloves, minced
1 jalapeno pepper, minced
cooking spray

Steps:

  • Prepare your grill -- charcoal or gas -- for medium to medium/high heat.
  • Combine first 6 ingredients in a small bowl. Sprinkle pork with 2 tsp salt, and rub pork with the garlic powder mixture.
  • Combine onion and remaining ingredients except cooking spray in a small saucepan over medium heat; bring to a boil. Cook 4 minutes or until guava paste dissolves, stirring constantly. Reduce heat, and simmer 4 minutes or until thickened, stirring constantly. Remove from heat.
  • Place pork on grill rack coated with cooking spray; grill 20 minutes or until a thermometer registers 160 degrees, turning pork occasionally. Brush guava mixture over pork. Let it stand 10 minutes before slicing into 1/2 inch slices.

EASY GRILLED PORK TENDERLOIN



Easy Grilled Pork Tenderloin image

"We've been making this dish for years and everyone who tastes it requests the recipe," writes Debbie Wigle of Williamson, New York. "We often double it and serve the leftovers on a mixed green salad."

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 4

1/2 cup Italian salad dressing
1/4 cup reduced-sodium soy sauce
1 pork tenderloin (1 pound)
1/2 teaspoon Montreal steak seasoning

Steps:

  • In a large resealable plastic bag, combine salad dressing and soy sauce; add pork. Seal bag and turn to coat; refrigerate for up to 4 hours. , Drain and discard marinade. Rub pork with steak seasoning. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Prepare grill for indirect heat. Grill pork, covered, over indirect medium-hot heat for 25-40 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 171 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 500mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

Tips:

  • Choose a tender cut of pork tenderloin: Look for a tenderloin that is firm to the touch and has a consistent pink color.
  • Marinate the pork tenderloin: Marinating the pork tenderloin in a flavorful marinade will help to tenderize it and add flavor.
  • Cook the pork tenderloin over medium-high heat: This will help to create a nice sear on the outside of the pork tenderloin while keeping it juicy on the inside.
  • Use a meat thermometer to ensure that the pork tenderloin is cooked to the desired doneness: The internal temperature of the pork tenderloin should reach 145 degrees Fahrenheit for medium-rare, 155 degrees Fahrenheit for medium, and 165 degrees Fahrenheit for well-done.
  • Let the pork tenderloin rest before slicing: This will help to redistribute the juices throughout the pork tenderloin and prevent it from becoming dry.
  • Serve the pork tenderloin with your favorite sides: Some popular sides for pork tenderloin include roasted vegetables, mashed potatoes, or a salad.

Conclusion:

Grilled pork tenderloin with guava glaze is a delicious and easy-to-make dish that is perfect for any occasion. The pork tenderloin is tender and juicy, and the guava glaze adds a sweet and tangy flavor. This dish is sure to be a hit with your family and friends.

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