Grilled pork in a glaze with sauce moss - Detailed recipes with photos.

Grilled pork will be more tender and juicy if you spread it with icing. Despite the fact that the whole glass is used in the recipe jam, the taste of meat will be harmonious, sweet-tart and its excellent shade of spicy sauce moss. Although variations of this sauce several, depending on the region where it is prepared, for pork in glaze Cuban moss based on citrus juice is ideal oil and hot pepper. Nutritional value of one serving: (total 6) Calories 575, total fat one 8 g., Saturated fat g., Proteins 48 g., carbohydrates 55 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: Time: 1 hour. Difficulty: easy Servings: 6 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

Pork tenderloin

2 pork tenderloins (approximately 700 gr. Each)
2 tbsp. l vegetable oil
Guava icing recipe presented
Mojo from oranges and habanero pepper, recipe presented

Guava Glaze

1 tbsp. guava or apricot jam
1/4 Art. Dijon mustard
1/4 Art. orange juice

Moyo sauce

2 tbsp. l vegetable oil
1 small red onion, finely chopped
4 garlic cloves, minced
0.5 tbsp. lime juice
3 tbsp. orange juice
Half a habanero seedless pod, finely chopped
2 tbsp. l chopped green cilantro
1 tsp zira seed

Recipes with similar ingredients: pork, mayo sauce, guava (nectar), Dijon mustard, Orange juice, cumin, chili pepper, cilantro

Recipe preparation:

Light the grill until hot. Lubricate the pork with butter, salt and pepper. Fry pork for 4 to 5 minutes each hand, often lubricating it with guava glaze. guavas: in a small bowl with a whisk, mix jam, mustard and Orange juice. Salt and pepper to taste.
Remove the finished meat from the grill, smear it again with icing and leave for 10 minutes. Then cut the clippings into slices thick to 1.5 cm., Pour the moss sauce and serve immediately. Moyo sauce: in in a small stew-pan over medium-high heat, heat the vegetable butter. Pour onion and garlic and cook, stirring, about 5 minutes to softness. Add lime juice, orange juice and pepper habanero. Bring to a boil. Boil until part of the liquid evaporate and the sauce will not decrease in volume by about half. Intervene cilantro and zira, salt and pepper to taste. Pour the finished sauce pork.