Pork Tenderloin with Spicy Guava Glaze
Elevate your dinner table with this Pork Tenderloin with Spicy Guava Glaze—a perfect balance of sweet, tangy, and spicy flavors that will captivate your taste buds. This recipe features tender, juicy pork tenderloins seasoned with a flavorful blend of smoked paprika, garlic powder, and black pepper, then seared to golden perfection. The star of the dish is the luscious guava glaze, made by melting guava paste with a bright mix of orange and lime juices, a touch of honey, and a kick of red pepper flakes. The glaze caramelizes beautifully in the oven, infusing the pork with tropical sweetness and just the right amount of heat. Ready in under 45 minutes and garnished with vibrant cilantro, this dish is a show-stopping main course perfect for weeknight dinners or special occasions. Serve alongside roasted vegetables or a fresh green salad for a complete, unforgettable meal!
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Recipe Information
Ingredients
- 2 pieces (about 1 lb each) Pork tenderloin
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 1 cup Guava paste
- 0.5 cup Orange juice
- 2 tablespoons Lime juice
- 2 tablespoons Soy sauce
- 2 tablespoons Honey
- 0.5 teaspoon Red pepper flakes
- 2 tablespoons, chopped Fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Pat the pork tenderloins dry with paper towels, then season them evenly with salt, black pepper, smoked paprika, and garlic powder on all sides.
Heat a large oven-safe skillet over medium-high heat and add the olive oil. Once the oil is hot, sear the pork tenderloins for 2-3 minutes per side until golden brown. Remove the skillet from the heat and set aside.
In a small saucepan over medium heat, combine the guava paste, orange juice, lime juice, soy sauce, honey, and red pepper flakes. Whisk until the guava paste melts and the glaze is smooth and slightly thickened, about 5 minutes.
Brush the pork tenderloins generously with half of the guava glaze, ensuring they are well coated. Reserve the remaining glaze for serving.
Transfer the skillet with the pork tenderloins to the preheated oven and roast for 12-15 minutes, or until an internal thermometer inserted into the thickest part of the meat reads 145°F (63°C).
Remove the pork tenderloins from the oven, tent them loosely with aluminum foil, and let them rest for 5 minutes before slicing.
Slice the pork tenderloins into medallions and drizzle them with the reserved guava glaze. Garnish with chopped fresh cilantro, if desired, and serve immediately.
Nutrition Facts
Calories |
2649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.7 g | 78% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 8962 mg | 390% | |
| Total Carbohydrate | 292.8 g | 106% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 275.2 g | ||
| Protein | 229.2 g | 458% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 119 mg | 9% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 4982 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
