Roasted Pork Loin with Guava Glaze and Calypso Rice

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I made the pork tenderloin this past weekend for a family dinner while the family was enjoying the pool and other summer games. Served it with light ceasar salad and dinner rolls. I didn't have all of the ingredients so I substituted pearl onions for the shallots, guava preserves instead of guava jelly, and ginger paste instead of minced ginger. The sauce was still wonderful. It was easy to make and the tenderloin turned out absolutely delicious. I think the best part was that I had total control over the amount of glaze you slathered on the tenderloin. Because of the different taste buds I was dealing with, I only put a thin layer of the glaze and allowed each person to add to their piece if they wanted more (the ones who made small sandwiches with the dinner rolls generally added more. Everyone loved it and although I doubled the recipe we hardly have any leftovers!