Pork Tenderloin with Guava Barbeque Sauce

Name: Pork Tenderloin with Guava Barbeque Sauce
Prep time: 9 h 10 min
Cook time: 9 h 10 min
Total time: 9 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters balsamic vinegar; 2 Tbsps Dijon mustard; 2 garlic cloves, minced; 6 garlic cloves, peeled; 340 grams guava paste, cut into small cubes; 1 Hass avocado, cut into small pieces; 4 Tbsps honey; 1 teaspoon kosher salt; 59 milliliters lemon juice; 59 milliliters freshly squeezed lime juice; 118 milliliters freshly squeezed orange juice; 473 milliliters papaya, cubed into 1/2-inch squares; 1 kilograms pork tenderloins each); 59 milliliters red wine; 1 bottles red wine; 1 pinch Pinch salt; 2 Tbsps diagonally sliced scallions; 1 pinch Pinch sugar; 8 servings Olive oil or vegetable oil for grilling

Pork Tenderloin with Guava Barbeque Sauce

Pork Tenderloin with Guava Barbeque Sauce is a gluten free and dairy free main course. This recipe covers 33% of your daily requirements of vitamins and minerals. One serving contains 520 calories, 38g of protein, and 24g of fat. This recipe serves 8. From preparation to the plate, this recipe takes approximately 9 hours and 10 minutes. Head to the store and pick up honey, dijon mustard, papaya, and a few other things to make it today. To use up the red wine you could follow this main course with the Red Wine Chocolate Cake #SundaySupper as a dessert.

Instructions

Marinate the pork overnight in the wine, balsamic vinegar, and garlic.

Ingredients you will need

Balsamic Vinegar

Garlic

Pork

Wine

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.

Ingredients you will need

Pork Tenderloin

Barbecue Sauce

Olive Oil

Guava

Equipment you will use

Grill

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.

Ingredients you will need

Pork

Barbecue Sauce

Papaya

Glaze

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.

Ingredients you will need

Guava

Sauce

Equipment you will use

Wooden Spoon

Sauce Pan

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

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

118milliliters

balsamic vinegar 2Tbsps

Dijon mustard 2

garlic cloves, minced 6

garlic cloves, peeled 340grams

guava paste, cut into small cubes 1

Hass avocado, cut into small pieces 4Tbsps

honey 1teaspoon

kosher salt 59milliliters

lemon juice 59milliliters

freshly squeezed lime juice 118milliliters

freshly squeezed orange juice 473milliliters

papaya, cubed into 1/2-inch squares 1kilograms

pork tenderloins each)59milliliters

red wine 1bottles

red wine 1pinch

Pinch salt 2Tbsps

diagonally sliced scallions 1pinch

Pinch sugar 8servings

Olive oil or vegetable oil for grilling

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin on the menu? Try pairing with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. One wine you could try is Zuccardi Aluvional Altamira Malbec. It has 4.6 out of 5 stars and a bottle costs about 90 dollars.