This is one of my favorite dishes - I make it about once a month. Typically serve it over brown rice, with roasted asparagus on the side. Wouldn't change a thing!
Pork Tenderloin with Guava Bourbon Sauce
Photo: Jan Smith
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Amount per serving
- Calories: 284
- Calories from fat: 30%
- Fat: 9.4g
- Saturated fat: 2.8g
- Monounsaturated fat: 4.2g
- Polyunsaturated fat: 1.2g
- Protein: 30.6g
- Carbohydrate: 14.7g
- Fiber: 1g
- Cholesterol: 94mg
- Iron: 2.2mg
- Sodium: 887mg
- Calcium: 25mg
- 1 cup fat-free, less-sodium chicken broth
- 2 ounces finely chopped guava paste
- 1 (1 1/4-pound) pork tenderloin, trimmed
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Cooking spray
- 1 teaspoon canola oil
- 1/2 cup finely chopped shallots
- 3 tablespoons bourbon
- 1 1/2 tablespoons whole grain mustard
- Combine broth and guava paste in a small saucepan; bring to a boil. Reduce heat, and simmer 2 minutes or until guava dissolves, stirring constantly. Set aside.
- Sprinkle pork with salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook for 6 minutes, browning on all sides. Remove pork from pan.
- Add oil and shallots to pan; sauté 1 minute. Add bourbon; cook 30 seconds or until liquid almost evaporates. Stir in broth mixture. Return pork to pan, cover, and simmer 13 minutes or until a thermometer registers 160° (slightly pink). Remove pork from pan; let stand 15 minutes before slicing. Remove pan from heat; gently stir in mustard.
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