Pork Tenderloin With Guava Barbeque Sauce
Serves: 6
Weldon Lockman
1 January 1970
Based on User reviews:
54
Spice
53
Sweetness
44
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Red Wine1 cup
Balsamic Vinegar2 tbsps
Dijon Mustard4 tbsps
Honey1 tsp
Kosher Salt2 tbsps
Scallions (diagonally sliced)1 cup
Lemon Juice1 pinch
Sugar1 pinch
SaltDirections:
1
Marinate the pork overnight in the wine, balsamic vinegar, and garlic
2
Preheat the grill on high
3
When hot, brush the pork tenderloins with olive oil and sear each side for about a minute
4
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
5
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
6
Then slice the tenderloins into 1-inch medallions
7
The pork should be served warm with a side of papaya salsa
8
In a small saucepan, combine all the sauce ingredients
9
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
10
Cool to room temperature
11
If not using immediately, refrigerate
12
Combine all the ingredients together in a medium bowl
13
Toss, cover, and refrigerate until ready to serve
14
Bring to room temperature before serving