The spice rub and glaze would also work well with chicken.
2 tablespoons garlic powder
1 tablespoon chili powder
1 tablespoon paprika
2 teaspoons ground coriander
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
3 (1-pound) pork tenderloins, trimmed
2 teaspoons salt
1/2 cup finely chopped onion
1/2 cup orange juice
1/3 cup water
1 tablespoon cider vinegar
6 ounces commercial guava paste
2 garlic cloves, minced
1 jalapeño pepper, minced
How to Make It
Combine first 6 ingredients in a small bowl. Sprinkle pork with 2 teaspoons 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 occasionally. Remove from heat.
Place pork on grill rack coated with cooking spray; grill 20 minutes or until a thermometer registers 160° (slightly pink), turning pork occasionally. Brush guava mixture over pork. Let stand 10 minutes before slicing into 1/2-inch-thick slices.
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The spice rub on this was really great, and I thought the flavor and texture of the tenderloin was much better on the BBQ than it has been when roasting it in the oven for other recipes. I had some pomegranate sauce instead of guava paste, so I used that and omitted the extra water. I liked another reviewer's suggestion of serving with black beans and rice so that's what I served it with as well (with garlic, jalapeno, and cilantro mixed in). It turned out wonderfully and I am definitely making this again!
My husband and I are both Cuban-American so when we saw this we knew that we had to try it. It was absolutely amazing! The tenderloin was moist and full of flavor but the guava glaze made it out of this world! We made it with black beans and rice - yum! We followed the recipe exactly - wouldn't change a thing.
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