Guava-Glazed Pork Tenderloin With Cilantro-Jalapeño 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."
- Ready In:
- 50mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
-
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 tenderloin
- 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
directions
- 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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Reviews
-
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!!!
RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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