Pork Tenderloin Rodriguez W Guava Glaze Orange Habaneros
Elevate your dinner table with the bold and vibrant flavors of Pork Tenderloin Rodriguez with Guava Glaze and Orange Habaneros. This recipe transforms tender, juicy pork into a show-stopping main course, thanks to a smoky spice rub featuring cumin and paprika, followed by a quick sear and oven roast to perfection. The standout guava glaze, infused with zesty orange juice, tangy cider vinegar, sweet honey, and the fiery kick of minced habaneros, adds a luscious balance of sweetness and heat. Garnished with fresh cilantro and served with lime wedges for a citrusy finish, this dish is ideal for impressing guests at dinner parties or enjoying a flavorful family meal. With just 20 minutes of prep time, this fusion of Caribbean-inspired ingredients and bold flavors will quickly become a favorite in your recipe collection.
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Recipe Information
Ingredients
- 2 pieces (about 1 lb each) Pork tenderloin
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 2 tablespoons Olive oil
- 1 cup Guava paste
- 1 cup Fresh orange juice
- 1 teaspoon Orange zest
- 2 small (seeded and minced) Habanero peppers
- 1 tablespoon Honey
- 2 teaspoons Apple cider vinegar
- 2 tablespoons (chopped, for garnish) Fresh cilantro
- 4 pieces (for serving) Lime wedges
Instructions
Preheat your oven to 400°F (200°C).
Pat the pork tenderloins dry with paper towels. Season them with salt, black pepper, ground cumin, and smoked paprika, ensuring an even coating.
In an oven-safe skillet, heat the olive oil over medium-high heat. Once hot, sear the pork tenderloins on all sides until browned, about 2-3 minutes per side.
Transfer the skillet to the preheated oven and roast the pork tenderloins until they reach an internal temperature of 145°F (63°C), about 15-20 minutes. Remove from the oven and let rest for 5-10 minutes before slicing.
While the pork is roasting, prepare the guava glaze. In a small saucepan over medium heat, combine the guava paste, fresh orange juice, orange zest, minced habaneros, honey, and apple cider vinegar.
Cook the glaze, stirring frequently, until the guava paste melts and the mixture thickens slightly, about 5-7 minutes. Reduce the heat to low and keep warm.
Slice the rested pork tenderloins into medallions. Brush each slice generously with the warm guava glaze.
Transfer the glazed pork medallions to a serving platter and garnish with chopped fresh cilantro. Serve with lime wedges on the side for an extra pop of citrus flavor.
Nutrition Facts
Calories |
654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 1743 mg | 76% | |
| Total Carbohydrate | 71.2 g | 26% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 67.2 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 35 mg | 3% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1288 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
