Guavaglazedporktenderloinwithcilantrojalapeosalsa Recipes

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PORK TENDERLOIN WITH GUAVA BARBEQUE SAUCE



Pork Tenderloin with Guava Barbeque Sauce image

Provided by Food Network

Categories     main-dish

Time 9h10m

Yield about 8 servings

Number Of Ingredients 21

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
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
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

Steps:

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

ROAST PORK LOIN WITH PICKLED CARAMELIZED GUAVAS



Roast Pork Loin with Pickled Caramelized Guavas image

Provided by Beatriz Llamas

Categories     Fruit Juice     Garlic     Herb     Pork     Marinate     Roast     Low Cal     Spice     White Wine     Guava     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 18

Pickled caramelized guavas
3 pounds fresh guavas, peeled, seeded, cut into 1/2-inch pieces
1 1/2 cups dry white wine
6 tablespoons Sherry vinegar
6 tablespoons butter
3 tablespoons golden brown sugar
3 tablespoons sugar
15 whole black peppercorns
3 whole cloves
Pork
9 garlic cloves, peeled
1 1/2 teaspoons salt
1 1/2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon ground black pepper
1/3 cup (or more) beef broth
1/4 cup sour orange juice or lime juice
1 5 1/2-pound bone-in pork loin roast

Steps:

  • For pickled caramelized guavas:
  • Bring all ingredients to boil in heavy large saucepan. Reduce heat to medium-low; simmer until almost all liquid evaporates, stirring often, about 30 minutes.(Can be made 2 days ahead. Cover; chill.) Serve warm or at room temperature.
  • For pork:
  • Place first 5 ingredients in mortar; mash into paste with pestle. Stir in 1/3 cup broth and juice. Transfer marinade to large resealable plastic bag. Add pork and seal. Refrigerate 12 to 14 hours, turning occasionally.
  • Preheat oven to 350°F. Transfer pork and marinade to large roasting pan. Roast until thermometer inserted into center registers 145°F, basting occasionally with pan juices and adding more broth by 1/4 cupfuls if dry, about 1 hour 45 minutes.
  • Transfer pork to platter; let stand 20 minutes before serving. Slice pork and serve with juices and guavas alongside.

PROSCIUTTO-WRAPPED PORK TENDERLOIN WITH CRISPY SAGE



Prosciutto-Wrapped Pork Tenderloin with Crispy Sage image

Turn your weeknight dinner into a fancy affair with this easy pork tenderloin recipe.

Provided by hello angie

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 50m

Yield 4

Number Of Ingredients 5

1 pound pork tenderloin
salt and ground black pepper to taste
1 bunch fresh sage, leaves removed and stems discarded, divided
6 ounces prosciutto
1 tablespoon olive oil, or more as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Lightly season pork with salt and black pepper. Arrange about 6 sage leaves over tenderloin. Wrap prosciutto around tenderloin and sage, overlapping prosciutto slightly; wrap in plastic wrap and refrigerate to allow prosciutto to set on pork tenderloin, 5 to 10 minutes. Remove plastic wrap.
  • Heat olive oil in a skillet over medium heat. Fry wrapped tenderloin in the hot oil until prosciutto is crispy and lightly browned on all sides, 8 to 10 minutes. Transfer wrapped tenderloin to a baking dish, reserving oil in the skillet.
  • Bake tenderloin in the preheated oven until pork is cooked through, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • Heat reserved oil in the skillet over medium heat; fry remaining sage leaves until crispy, adding more oil as needed, about 5 minutes.
  • Slice tenderloin and serve with crispy sage leaves.

Nutrition Facts : Calories 293.8 calories, Carbohydrate 1.1 g, Cholesterol 86.3 mg, Fat 19.8 g, Protein 26 g, SaturatedFat 6.6 g, Sodium 900.3 mg

PORK ENCHILADAS



Pork Enchiladas image

One of my favorite ways to use up leftover pork.

Provided by STEPHZ2003

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 6

Number Of Ingredients 10

2 cups shredded cooked pork
1 (10 ounce) can enchilada sauce
½ teaspoon onion powder
1 cup reduced fat sour cream
1 (4 ounce) can chopped green chilies
2 cups shredded Colby-Monterey Jack cheese
1 (10.75 ounce) can condensed tomato soup
¼ teaspoon garlic powder
½ teaspoon ground cumin
6 (7 inch) flour tortillas

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Combine cooked pork, enchilada sauce, onion powder, 1/2 cup sour cream, green chilies, and one cup of the shredded cheese in a large bowl. In a separate bowl, stir together tomato soup, remaining 1/2 cup sour cream, garlic powder, and cumin.
  • Pour a thin layer of the tomato soup mixture into a 9x13 baking dish. Spread pork mixture down the center of each tortilla. Roll tortillas to enclose filling; place seam side down in the baking dish. Pour the remaining soup mixture over the filled tortillas. Top with the remaining 1 cup cheese.
  • Bake in preheated oven until hot and bubbly, about 30 minutes.

Nutrition Facts : Calories 495.3 calories, Carbohydrate 32.4 g, Cholesterol 105.5 mg, Fat 26.4 g, Fiber 2 g, Protein 32.5 g, SaturatedFat 15 g, Sodium 1246.8 mg, Sugar 5.2 g

PORK TENDERLOIN WITH SPICY GUAVA GLAZE



Pork Tenderloin With Spicy Guava Glaze image

This is a nice light recipe from Cooking Light magazine. The glaze also works well with chicken. Prep and Cooking time does not include the 10 minute standing time.

Provided by breezermom

Categories     Pork

Time 35m

Yield 10 serving(s)

Number Of Ingredients 16

2 tablespoons garlic powder
1 tablespoon chili powder
1 tablespoon paprika
2 teaspoons coriander, ground
3/4 teaspoon cinnamon, ground
1/2 teaspoon ginger, ground
3 lbs pork tenderloin, trimmed
2 teaspoons salt
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 cloves, minced
1 jalapeno pepper, minced
cooking spray

Steps:

  • Prepare your grill -- charcoal or gas -- for medium to medium/high heat.
  • Combine first 6 ingredients in a small bowl. Sprinkle pork with 2 tsp salt, and rub pork with the garlic powder mixture.
  • Combine onion and remaining ingredients except cooking spray in a small saucepan over medium heat; bring to a boil. Cook 4 minutes or until guava paste dissolves, stirring constantly. Reduce heat, and simmer 4 minutes or until thickened, stirring constantly. Remove from heat.
  • Place pork on grill rack coated with cooking spray; grill 20 minutes or until a thermometer registers 160 degrees, turning pork occasionally. Brush guava mixture over pork. Let it stand 10 minutes before slicing into 1/2 inch slices.

GUAVA GLAZED PORK LOIN



Guava Glazed Pork Loin image

Provided by Food Network

Categories     main-dish

Time 3h40m

Number Of Ingredients 7

2 tablespoons garlic, minced
1 cup onion, minced
1/4 cup dry sherry
1 (18-ounce) can guava marmalade
1 (8-ounce) can tomato salsa
4 tablespoons dark corn syrup
3 tablespoons white vinegar

Steps:

  • For the Guava Glaze:
  • Combine all ingredients and simmer in a large saucepan for 2 hours at very low heat.
  • For the Pork Loin:
  • Season pork loin with Adobo and stuff with the garlic cloves. Bake in a preheated 350 degree oven for 18 minutes per pound. When meat is nearly fully cooked, baste with guava glaze and cook for another 5 to 10 minutes. Place on a serving platter.

HOMESTYLE KALUA PORK WITH CABBAGE IN A SLOW COOKER



Homestyle Kalua Pork with Cabbage in a Slow Cooker image

Inspired by the luaus in Hawaii, I set out to make an easy, tasty slow-cooker version of kalua pork. The meat is fall-off-the-bone yummy. This recipe is not overly smoky, but you may add more smoke if you like. Serve with rice, buns, or poi.

Provided by Mei

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 10h40m

Yield 10

Number Of Ingredients 8

2 tablespoons kosher salt
2 teaspoons ground black pepper
½ teaspoon ground ginger
1 (5 pound) bone-in pork shoulder roast
1 tablespoon soy sauce
2 teaspoons Worcestershire sauce
1 teaspoon liquid smoke flavoring
½ large head cabbage, shredded

Steps:

  • Mix kosher salt, black pepper, and ground ginger in a bowl; rub evenly into surface of pork roast; place seasoned roast in a slow cooker.
  • Stir soy sauce, Worcestershire sauce, and liquid smoke together in a bowl; pour over the pork roast.
  • Cook on Low 10 hours. Add cabbage to the pork and sauce in the slow cooker; cook another 30 minutes. Shred pork to serve.

Nutrition Facts : Calories 501.5 calories, Carbohydrate 4.8 g, Cholesterol 129.8 mg, Fat 40.6 g, Fiber 1.7 g, Protein 30.2 g, SaturatedFat 14.1 g, Sodium 3899.2 mg, Sugar 2.7 g

GLAZED PORK TENDERLOIN



Glazed Pork Tenderloin image

Make and share this Glazed Pork Tenderloin recipe from Food.com.

Provided by Brenda.

Categories     Pork

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 20

1 (3/4-1 1/2 lb) pork tenderloin, whole, butterflied
1/2 cup havarti cheese, grated
1/2 cup dried cranberries
2 tablespoons chives
2 tablespoons thyme
2 tablespoons basil
2 tablespoons marjoram
2 tablespoons rosemary
2 small garlic cloves, chopped
salt and pepper
24 inches kitchen twine
pan dripping
1 (16 ounce) can whole berry cranberry sauce
3 1/2 tablespoons orange liqueur (like grand marnier)
2 tablespoons orange juice concentrate, thawed
1 tablespoon fresh orange zest, chopped
1 teaspoon red wine vinegar
1/2 teaspoon salt
2 tablespoons unsalted butter
1/2 cup dried cranberries

Steps:

  • TENDERLOIN:.
  • Preheat oven to 325 degrees F.
  • Salt and pepper both sides of the butterflied pork tenderloin.
  • Mix together the cheese, 1/2 cup dried cranberries, herbs, and garlic.
  • Fill tenderloin and wrap.
  • Secure with twine.
  • Place in a roasting pan seam side down. Roast until the internal temperature reads 160 degrees F (45-60 minutes depending on tenderloin size).
  • Remove from oven; place the tenderloin on a plate to rest. In the meantime make the glaze.
  • GLAZE:.
  • Pour all of the juice out of the roasting pan and into a saucepan. Place on stovetop on medium high heat and bring to a boil.
  • Cook for about 2 minutes or until slightly reduced.
  • Add all glaze ingredients except the butter. Bring to a boil.
  • Remove from heat, add the butter, stir until dissolved and sauce is glossy.
  • Remove the twine from the tenderloin. Place the tenderloin on a serving platter. Pour glaze over pork and serve.

Nutrition Facts : Calories 372.1, Fat 10.7, SaturatedFat 5.3, Cholesterol 71.4, Sodium 368.3, Carbohydrate 52.4, Fiber 3.1, Sugar 47.5, Protein 18.4

GRILLED PORK TENDERLOIN à LA RODRIGUEZ WITH GUAVA GLAZE AND ORANGE HABANERO



Grilled Pork Tenderloin à la Rodriguez with Guava Glaze and Orange Habanero image

Provided by Bobby Flay

Categories     Fruit Juice     Garlic     Mustard     Onion     Pork     Low Carb     Hot Pepper     Summer     Tailgating     Grill/Barbecue     Jam or Jelly

Yield Makes 6 servings; can be doubled for 10 or 12 (no need to double the glaze or the mojo)

Number Of Ingredients 19

For the glaze:
1 cup guava jelly (available at Latin and Caribbean markets) or apricot jam
1/4 cup Dijon mustard
1/4 cup orange juice, preferably fresh
Salt and freshly ground black pepper
For the mojo:
2 tablespoons mild vegetable oil, such as canola
1 small red onion, finely chopped
4 cloves garlic, finely chopped
3 cups orange juice
1/2 cup fresh lime juice
1/2 habanero chile, seeded and finely chopped
2 tablespoons chopped fresh cilantro leaves
1 teaspoon cumin seeds
Salt and freshly ground black pepper
For the pork:
2 pork tenderloins, about 1 1/2 pounds each
2 tablespoons mild vegetable oil, such as canola
Salt and freshly ground black pepper

Steps:

  • Make the glaze:
  • Whisk the ingredients together and season to taste with salt and pepper. (The glaze can be made a few days in advance, covered, and kept refrigerated. Bring to room temperature before using.)
  • Make the mojo:
  • Heat the oil in a saucepan over medium-high heat. Add the onion and garlic and cook, stirring, until soft, about 5 minutes; do not brown. Add the orange juice, lime juice, and habanero and bring to a boil. Cook until reduced by half. Whisk in the cilantro and cumin and season to taste with salt and pepper. (The mojo can be made a few hours in advance and set aside at room temperature.)
  • Make the pork:
  • 1. Heat your grill to high. Set aside a few tablespoons of glaze for brushing the cooked pork.
  • 2. Brush the pork with the oil and sprinkle with salt and pepper. Grill, brushing often with the glaze, until just cooked through, 4 to 5 minutes per side.
  • 3. Remove the pork from the grill, brush with the reserved glaze, and let rest for 10 minutes. Cut into 1/2-inch-thick slices and arrange on a serving platter. Drizzle with mojo and serve immediately.

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From carlsbadcravings.com


PORK TENDERLOIN WITH PEANUT SAUCE | SEASONS & SUPPERS
2019-09-05 Open each tenderloin like a book, cover with plastic wrap, and pound to an even 1/2-inch thickness with a meat mallet or the bottom of a small skillet. Put the pork tenderloins in the large, shallow bowl with the marinade and turn to coat. Let marinate for 10 to 20 minutes on the counter (or up to 8 hours in the refrigerator).
From seasonsandsuppers.ca


PORK TENDERLOIN WITH GUAVA BARBEQUE SAUCE : RECIPES - COOKING …
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.
From cookingchanneltv.com


CHILI LIME PORK TENDERLOIN - THE ART OF FOOD AND WINE
2020-09-03 Heat the grill to medium-high heat. Remove the pork from marinade and reserve the remaining marinade. Brush the grill with remaining olive oil. Grill the pork about 12 – 14 minutes, turning every few minutes to develop a nice crust on each side, until it reaches an internal temperature of 145° F.
From theartoffoodandwine.com


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