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Photo: Jan Smith Photo by: Photo: Jan Smith

Pork Tenderloin with Guava Bourbon Sauce

This dish is easy enough to make for a weeknight supper and special enough to serve to company.

Cooking Light APRIL 2006

  • Yield: 4 servings (serving size: 3 ounces pork and 3 tablespoons sauce)


  • 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.

Nutritional Information

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

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Pork Tenderloin with Guava Bourbon Sauce Recipe