Name: Grilled Pork Tenderloin à la Rodriguez with Guava Glaze and Orange Habanero
Yield: Makes 6 servings; can be doubled for 10 or 12 (no need to double the glaze or the mojo)
Ingredients: 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

Editor's Note: This recipe was originally part of a menu by Bobby Flay for a backyard barbecue.

My good friend Eddie Rodriguez, a clothing designer (he is the Rodriguez in Wilke-Rodriguez), is my longtime guide to the wonderful world of Cuban flavor. This recipe is my tribute to him. Lime, orange, garlic, cumin, vinegar, and just the right amount of chile heat are, to me, what make Cuban food so irresistible. If you've never tasted a real Cuban mojo, the classic sauce for pork, plantains, and a lot of other staples, prepare to be blown away. I like to grill pork tenderloins, which cook fast and stay juicy. Lean pork tenderloins cook like chicken breasts. They're very simple and very tender, but you have got to get them off the grill before they overcook. As soon as they firm up, they are DONE.

Recipe notes

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