Sunday, July 11, 2010

Pork Tenderloin with Spicy Guava Glaze

This is a slightly altered version of a recipe I found on Recipezaar. The person who posted it there said it was from Cooking Light. It was delicious!

The guava paste used in this recipe can be found in the Hispanic section of the grocery store. It's a common ingredient and it's inexpensive.


2 tablespoons garlic powder
1 tablespoon chili powder

1 tablespoon paprika

2 teaspoons cumin
3/4 teaspoon cinnamon

1/2 teaspoon ground ginger
2 pounds pork tenderloins, trimmed
1/2 cup onion
, finely chopped
1/2 cup orange juice
1/3 cup water

1 tablespoon cider vinegar
6 ounces guava paste
2 garlic colves
, minced
1 jalapeno pepper, minced

Combine first 6 ingredients in a small bowl. Rub pork with the garlic powder mixture.

Combine onion and remaining ingredients in a small saucepan over medium heat; bring to a boil. Cook about 5 minutes or until guava paste dissolves, stirring constantly. Reduce heat, and simmer 8 to 10 minutes or until thickened, stirring constantly. Remove from heat. Set aside.

Place pork on grill rack coated with cooking spray; grill 20 minutes or until a thermometer registers 160 – 165 degrees, turning pork occasionally. Remove from grill.

Pour or brush guava mixture over pork. Let it
stand 5 minutes before slicing into 1/2 inch slices. Serve with additional glaze on top.

We had this with Roasted Broccoli and a salad.


1 head broccoli, cut in florets
2 - 3 tablespoons olive oil
salt and pepper
2 garlic cloves, minced

Toss broccoli florets with the olive oil, salt, pepper, and garlic. Roast in 400 degree oven for about 20 minutes or until slightly crisped and browned. Serve immediately.

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