Guava-Glazed Pork Tenderloin With Cilantro-Jalapeño Salsa Recipe #237201
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.
50 min | 20 min prep
SERVES 4
Tenderloin
- 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 tenderloins
- fresh cilantro stem, for garnish
SALSA
- 1/2 cup chopped cilantro
- 1/4 cup vegetable oil
- 2 tablespoons lime juice
- 3 tablespoons white wine vinegar
- 1/4 cup minced onion
- 2 tablespoons chopped chives
- 2 jalapenos, minced
- 1 garlic clove, minced
- 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.
- 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.
- 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.
- To prepare the cilantro salsa, mix in a small bowl the cilantro, oil, lime juice, vinegar, onion, chives, jalapeños and garlic. Season with salt as needed.
- Thinly slice the pork. Garnish with cilantro sprigs and serve with the salsa.
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5 stars