Pork Tenderloin with Guava Barbeque Sauce

Total Time:
9 hr 10 min
Prep:
30 min
Inactive:
8 hr
Cook:
40 min

Yield:
about 8 servings
Level:
Intermediate

Ingredients
  • 3 pork tenderloins (1 to 1 1/2 pounds each)
  • 1/2 bottle red wine
  • 1/2 cup balsamic vinegar
  • 6 garlic cloves, peeled
  • Olive oil or vegetable oil for grilling
  • Guava Barbeque Sauce, recipe follows
  • Papaya Salsa, recipe follows
  • Guava Barbeque Sauce:
  • 12 ounces guava paste, cut into small cubes
  • 1/4 cup red wine
  • 1/2 cup freshly squeezed orange juice
  • 1/4 cup freshly squeezed lime juice
  • 2 tablespoons Dijon mustard
  • 2 garlic cloves, minced
  • 4 tablespoons honey
  • 1 teaspoon kosher salt
  • Papaya Salsa:
  • 2 cups papaya, cubed into 1/2-inch squares
  • 1 Hass avocado, cut into small pieces
  • 2 tablespoons diagonally sliced scallions
  • 1/4 cup lemon juice
  • Pinch sugar
  • Pinch salt
Directions
  • Marinate the pork overnight in the wine, balsamic vinegar, and garlic.

  • Preheat the grill on high. When hot, brush the pork tenderloins with olive oil and sear each side for about a minute. Lower the heat to medium and cook, covered, for 8 to 10 minutes per side, brushing generously with the guava barbeque sauce at least twice.

  • Remove the pork tenderloins from the heat, glaze with another thick coat of the barbeque sauce, and let rest on a plate for at least 5 minutes. Then slice the tenderloins into 1-inch medallions. The pork should be served warm with a side of papaya salsa.

Guava Barbeque Sauce:
  • In a small saucepan, combine all the sauce ingredients. Simmer over low heat, stirring occasionally with a wooden spoon until the guava paste dissolves and the ingredients combine to form a thick, syrupy sauce, 15 to 20 minutes. Cool to room temperature. If not using immediately, refrigerate.

Papaya Salsa:
  • Combine all the ingredients together in a medium bowl. Toss, cover, and refrigerate until ready to serve. Bring to room temperature before serving.


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