Recipe courtesy of Isabel Gonzalez
Pork Tenderloin with Guava Barbeque Sauce
- Level: Intermediate
- Yield: about 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 489
- Total Fat
- 17
- Saturated Fat
- 4
- Carbohydrates
- 29
- Dietary Fiber
- 5
- Sugar
- 20
- Protein
- 44
- Cholesterol
- 131
- Sodium
- 415
- Total: 9 hr 10 min
- Prep: 30 min
- Inactive: 8 hr
- Cook: 40 min
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.