Are you looking for an easy but exquisite meal that will knock your socks off, but won’t knock you off your New Year’s resolution to eat lean? You can’t go wrong with this pork specialty. The moment I tasted it, it was love at first bite – for me and for everyone else at the event that Scottsdale Chef Linda Martin was catering. A Guava Glazed Pork Tenderloin with Cuban Salsa, prepared by Chef Martin, was all people could talk about, and I couldn’t wait to get my hands on the recipe and serve this ultra-flavorful dish to friends and family. Linda Martin is a Le Cordon Bleu trained chef with more than 14 years of experience and a Valley favorite. She is well-known as a popular chef at Sweet Basil Cooking School and Gourmetware in Scottsdale, the featured chef for Dacor Luxury Appliances, and the owner of her own catering company, Linda’s Dinner Designs. I’ve had many dished created by Chef Martin, but the Guava Glazed Tenderloin has become an all-time favorite. Thank you, Chef Martin, for sharing it!
It’s like a south-of-the-border summer vacation of a platter. Plump, fresh shrimp seasoned in a spicy, citrusy marinade, char-grilled, and then tucked into a soft tortilla with a drizzle of zesty cream sauce on top. It says, “summer.” It screams, “more, please!” This was a recipe that was served at a pool party that I attended a few years ago. The tortillas were flour and street-taco sized. The tacos were served on a giant warm griddle with plenty of lime wedges, and the cream sauce was offered in plastic squirt bottles chilling in a tray of ice. I left that party purring contentedly with the recipe in my purse.
The marinade, my host had mentioned, was an adaptation from a spicy shrimp recipe in the iconic Silver Palate Cookbook. She had replaced the chopped dill with cilantro for a more southwestern flavor. The kicked-up marinade and zesty finishing sauce makes this dish perfect party fare or a satisfying supper anytime, especially during grilling season. Just remember to make it fresh, and don’t skimp on the shrimp!