Guava-Glazed Pork Tenderloin with Cilantro-Jalapeño Salsa
TOTAL TIME : 60 mins
SERVINGS : 4
INGREDIENTS Glazed Pork 1 tablespoon vegetable oil 1 tablespoon minced onion 1 garlic clove, minced 7 ounces guava paste (see Note), chopped (3/4 cup) 1/2 cup water 1 tablespoon soy sauce 1 tablespoon ketchup 1 teaspoon cayenne pepper Kosher salt 2 (3/4-pound) pork tenderloins Cilantro sprigs, for garnish Salsa 1/2 cup chopped cilantro 1/3 cup vegetable oil 1/4 cup white wine vinegar 1/4 cup minced onion 2 tablespoons chopped chives 2 jalapeños, minced 1 garlic clove, minced Kosher salt
Heat the oil in a small saucepan. Add the onion and garlic and cook over moderate. heat, stirring, until softened, about 1 minute. 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. Set the pork tenderloins in a 9- x 13-inch glass baking dish and brush them all over with half of the guava glaze. 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. In a bowl, mix the cilantro, oil, vinegar, onion, chives, jalapeños and garlic. Season with salt. Thinly slice the pork. Garnish with cilantro sprigs and serve with the salsa. RECIPE COURTESY OF FOODANDWINE.COM
INGREDIENTS Glazed Pork 1 tablespoon vegetable oil 1 tablespoon minced onion 1 garlic clove, minced 7 ounces guava paste (see Note), chopped (3/4 cup) 1/2 cup water 1 tablespoon soy sauce 1 tablespoon ketchup 1 teaspoon cayenne pepper Kosher salt 2 (3/4-pound) pork tenderloins Cilantro sprigs, for garnish Salsa 1/2 cup chopped cilantro 1/3 cup vegetable oil 1/4 cup white wine vinegar 1/4 cup minced onion 2 tablespoons chopped chives 2 jalapeños, minced 1 garlic clove, minced Kosher salt
Heat the oil in a small saucepan. Add the onion and garlic and cook over moderate. heat, stirring, until softened, about 1 minute. 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. Set the pork tenderloins in a 9- x 13-inch glass baking dish and brush them all over with half of the guava glaze. 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. In a bowl, mix the cilantro, oil, vinegar, onion, chives, jalapeños and garlic. Season with salt. Thinly slice the pork. Garnish with cilantro sprigs and serve with the salsa. RECIPE COURTESY OF FOODANDWINE.COM