Jan D'Atri

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cayenne pepper

Guava Glazed Pork Tenderloin with Cuban Salsa

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Pork Tenderloin is always a favorite. There are many ways to prepare this affordable and easy to find cut of meat. You can really dress it up for a gourmet meal, or simply add a few spices and grill it up for a fast supper. I think the secret to getting your pork tenderloin off to the best start is by giving it a good sear. A really, really good sear. That alone makes the magic. But when you braise it in a something as simple yet exotic tasting like guava nectar, then you really have something! The moment I tasted this sweet and savory recipe for Guava Glazed Pork Tenderloin, it was love at first bite and I couldn’t wait to get my hands on the recipe and serve this ultra-flavorful dish to friends and family. No need to fire up the grill for this delicious dish. Just grab a grill pan or cast iron skillet and go hog wild!

Grilled Shrimp Tacos with a Zesty Cream Sauce

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The Story

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!