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!
| Servings |
- 1 tablespoon vegetable oil
- 1 tablespoon onion (minced)
- 1 clove garlic (minced)
- 1 can guava nectar (found in the juice section of most grocery stores)
- 1 tablespoon soy sauce
- 1 tablespoon ketchup
- 1 teaspoon cayenne pepper
- kosher salt
- 2 pork tenderloins (3 or 4 lbs each)
- cilantro sprigs (for garnish
- ⅓ cup cilantro (chopped)
- ⅓ cup vegetable oil
- ¼ cup white wine vinegar
- ¼ cup onion (chopped)
- 2 tablespoon chives (chopped)
- 2 jalapeños (minced)
- 1 clove garlic (minced)
- kosher salt
Ingredients For the Pork
For the Salsa
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- Place a saucepan over medium high heat. Add enough oil to lightly coat the bottom of the pan. When the oil “shimmers,” add the onion and cook for 5 minutes. Add the garlic and cook for 1 minute. Add the guava nectar and bring to boil. Cook over high heat until reduced to 1 cup. Add the soy sauce, ketchup, cayenne pepper, and salt. Cook for 1 minute. Remove from heat and let cool. Set the pork in a 9" x 13" baking dish. Brush all sides of the pork with half of the glaze. Light grill to medium high heat. Grill the pork, turning and brushing with the remaining glaze until browned on all sides (about 15 minutes), or until cooked thoroughly (with an instant read thermometer 150ºF). Transfer the cooked pork to a cutting board and let rest 10 minutes. While the pork is resting make the salsa. In a bowl, mix the cilantro, oil, vinegar, onion, chives, jalapeños and garlic. Season with salt. Transfer to a serving bowl. To serve, slice the pork into ¼ -½" slices. Arrange on a serving platter. Pour any accumulated juices over the pork. Garnish with cilantro sprigs and serve the salsa on the side.
