- 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
- 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
- 2 pork tenderloins, about 1 1/2 pounds each
- 2 tablespoons mild vegetable oil, such as canola
- Salt and freshly ground black pepper
- 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.)
- 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.)
- Heat your grill to high. 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.