Guava-Glazed Pork Tenderloin With Cilantro-Jalapeño Salsa
Pork
Ingredients
GLAZED PORK
1 Tbsp vegetable oil
1 Tbsp minced onion
1 garlic clove , minced
7 ounces guava paste (see Note) , chopped (3/4 cup)
1/2 cup water
1 Tbsp soy sauce
1 Tbsp ketchup
1 tsp cayenne pepper
Salt
Two 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 Tbsp chopped chives
2 jalapeños , minced
1 garlic clove , minced
Salt
Directions
MAKE THE GLAZED PORK 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-by-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.
MAKE THE SALSA 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.
NOTES You MUST use WHITE WINE vinegar. Do NOT substitute with regular white vinegar.
Serving suggestion: Fresh fava bean puree, grilled polenta, smashed potatoes, or tostones.