Grilled orange-glazed Ibérico Tenderloin "Solomillo" with habanero mojo
A proper summer grill recipe: juicy Ibérico pork, a sticky orange glaze, and a bright, spicy habanero mojo. The orange brings sweetness and acidity, while the habanero adds just enough heat to wake everything up. Fire up the grill, grab a cold drink, and let the pork do the talking. Simple ingredients, big flavor, and exactly what you want on a summer table.
Recipe for Grilled orange-glazed Ibérico Tenderloin "Solomillo" with habanero mojo
Ingredients
For the Ibérico Tenderloin
- 1 pack of Campo Grande Ibérico tenderloin "Solomillo"
- 1 tsp kosher salt
- ½ tsp black pepper
For the Orange Glaze
- 2 tablespoons orange marmalade
- ½ cup fresh orange juice
- 1 tablespoon Dijon mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
For the Habanero Mojo
- ½ small yellow onion, roughly chopped
- 3 garlic cloves
- 1 tablespoon olive oil
- 3 tablespoons fresh orange juice
- 2 tablaspoons fresh lime juice
- 1 habanero pepper
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh cilantro
Preparation
1. Make the orange glaze: In a small bowl, combine the orange marmalade, orange juice, Dijon mustard, salt, and black pepper. Mix until smooth and set aside.
2. Make the habanero mojo: Wear gloves when handling the habanero. Heat the olive oil in a skillet over medium heat. Add the onion and garlic and cook for 4–5 minutes, until softened and lightly caramelized. Add the orange juice, lime juice, and habanero. Cook for another 3–4 minutes, allowing the liquid to reduce slightly. Remove from the heat and add the cumin, salt, pepper, and cilantro. Transfer everything to a blender and blend until smooth. Set aside.
3. Preheat your grill to medium-high heat, around 400–450°F. Pat the tenderloins dry and season all over with salt and black pepper. Place the tenderloins on the grill and cook for approximately 4–5 minutes per side. Starting after the first minute, turn the tenderloins every minute, brushing them generously with the orange glaze each time you turn them. Keep grilling and glazing until the thickest part reaches 145°F.
4. Transfer the tenderloins to a cutting board and let them rest for 5 minutes. This gives the juices time to redistribute while keeping the pork beautifully juicy. Slice the Ibérico into thick medallions and serve with plenty of the habanero mojo spooned over the top.
