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Guava-Glazed Pork Tenderloin With Cilantro

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Ingredients

Adjust Servings:
2 teaspoons vegetable oil
1 tablespoon minced onion
1 garlic clove, minced
3/4 cup guava paste, chopped
1/2 cup water
1 tablespoon soy sauce
1 tablespoon ketchup
1/2 - 1 teaspoon cayenne pepper
salt
2 (3/4 lb) pork tenderloin
fresh cilantro stem, for garnish
1/2 cup chopped cilantro
1/4 cup vegetable oil

Nutritional information

391.1
Calories
226 g
Calories From Fat
25.2 g
Total Fat
5.3 g
Saturated Fat
112.3 mg
Cholesterol
378.1 mg
Sodium
4.3g
Carbs
0.6 g
Dietary Fiber
1.9 g
Sugars
35.9 g
Protein
256 g
Serving Size

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Guava-Glazed Pork Tenderloin With Cilantro

Features:
    Cuisine:

    This is a phenomenal recipe. The garlic and guava combination is a beautiful thing. I quadruple the garlic (at least). Be sure to use white WINE vinegar and do not substitute with just plain vinegar to have the perfect tangy/sweet balance. Make extra salsa and get a bag of tortilla chips!!!

    • 70 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Guava-Glazed Pork Tenderloin With Cilantro-Jalapeo Salsa,Looking for recipes to use up some leftover guava paste when I found this. The original recipe first appeared in the June ’02 issue of “Food and Wine” Magazine. Though I have not tried it yet, I will be trying the indoor version. Rather than testing it first, I am posting it now for my fellow ZWT3 travellers.,This is a phenomenal recipe. The garlic and guava combination is a beautiful thing. I quadruple the garlic (at least). Be sure to use white WINE vinegar and do not substitute with just plain vinegar to have the perfect tangy/sweet balance. Make extra salsa and get a bag of tortilla chips!!!,Looking for recipes to use up some leftover guava paste when I found this. The original recipe first appeared in the June ’02 issue of “Food and Wine” Magazine. Though I have not tried it yet, I will be trying the indoor version. Rather than testing it first, I am posting it now for my fellow ZWT3 travellers.


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    Steps

    1
    Done

    To Prepare the Glaze, Heat the Oil in a Small Saucepan Over Medium Heat. Add the Onion and Garlic and Cook About 1 Minute to Soften the Onions. Reduce the Heat to Low. Add the Guava Paste and Water and Cook, Stirring, Until the Paste Has Dissolved, About 5 Minutes. Stir in the Soy Sauce, Ketchup and Cayenne. Season With Salt.

    2
    Done

    Place the Pork Tenderloins in Resealable Bag Along With Half of the Glaze. Chill For an Hour Turning as Needed to Insure That All Parts of the Loin Are Well Soaked.

    3
    Done

    Light a Fire or Heat a Grill Pan Over Moderate Heat. Grill the Pork, Turning and Brushing With the Remaining Glaze, Until Browned on All Sides and Cooked Through, About 15 Minutes. Transfer the Pork to a Cutting Board, Cover Loosely With Foil and Let Stand For 10 Minutes.

    4
    Done

    to Prepare the Cilantro Salsa, Mix in a Small Bowl the Cilantro, Oil, Lime Juice, Vinegar, Onion, Chives, Jalapeos and Garlic. Season With Salt as Needed.

    5
    Done

    Thinly Slice the Pork. Garnish With Cilantro Sprigs and Serve With the Salsa.

    Avatar Of John Jackson

    John Jackson

    Grill guru known for cooking up tender and flavorful barbecue dishes.

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