Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

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

Joanna Pruess
Recipe by Cooking Light April 2006

Gallery

Jan Smith

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

284 calories; calories from fat 30%; fat 9.4g; saturated fat 2.8g; mono fat 4.2g; poly fat 1.2g; protein 30.6g; carbohydrates 14.7g; fiber 1g; cholesterol 94mg; iron 2.2mg; sodium 887mg; calcium 25mg.
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