Incredible Beef Resepi - Dusty's Korean Pulled Pork Tacos

This pork dish is sweet and spicy and oh-so tender. Make this for dinner, and then you can use the leftovers in sandwiches the next day if there's any left, that is.
Directions for: Grilled Pork Tenderloin a la Rodriguez with Guava Glaze and Orange-Habanero Mojo

Ingredients

Pork Tenderloin

2 pork tenderloins (1 1/2 lbs each)

2 Tbsp canola oil

Salt and freshly ground pepper

Guava Glaze, recipe follows

Orange-Habanero Mojo, recipe follows

Guava Glaze

1 cup guava jelly (or apricot jam)

cup Dijon mustard

cup freshly squeezed orange juice

Salt and freshly ground pepper

Orange-Habanero Mojo

2 Tbsp canola oil

1 small red onion, finely chopped

4 cloves garlic, finely chopped

cup fresh lime juice

3 cups freshly squeezed orange juice

habanero chile, seeded and finely chopped

2 Tbsp fresh cilantro leaves, chopped

1 tsp cumin seeds

Salt and freshly ground pepper

Directions

Pork Tenderloin

1. Preheat a grill to high.

2. 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

1. Whisk jelly, mustard, and orange juice together in a small bowl. Season, to taste, with salt and pepper.

Orange-Habanero Mojo

1. 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.

See more: Pork, Barbeque, Fruit, Grill, Main