Ingredients Jump to Instructions ↓

  1. 3 pork tenderloins (1 to 1 1/2 pounds each)

  2. 1/2 bottle red wine

  3. 1/2 cup balsamic vinegar

  4. 6 garlic cloves, peeled

  5. Olive oil or vegetable oil for grilling

  6. Guava Barbeque Sauce, recipe follows

  7. Papaya Salsa, recipe follows

  8. 12 ounces guava paste , cut into small cubes

  9. 1/4 cup red wine

  10. 1/2 cup freshly squeezed orange juice

  11. 1/4 cup freshly squeezed lime juice

  12. 2 tablespoons Dijon mustard

  13. 2 garlic cloves , minced

  14. 4 tablespoons honey

  15. 1 teaspoon kosher salt

  16. 2 cups papaya , cubed into 1/2-inch squares

  17. 1 Hass avocado , cut into small pieces

  18. 2 tablespoons diagonally sliced scallions

  19. 1/4 cup lemon juice

  20. Pinch sugar

  21. Pinch salt

Instructions Jump to Ingredients ↑

  1. Marinate the pork overnight in the wine, balsamic vinegar , and garlic.

  2. Preheat the grill on high. When hot, brush the pork tenderloins with olive oil and sear each side for about a minute. Lower the heat to medium and cook, covered, for 8 to 10 minutes per side, brushing generously with the guava barbeque sauce at least twice.

  3. Remove the pork tenderloins from the heat, glaze with another thick coat of the barbeque sauce, and let rest on a plate for at least 5 minutes. Then slice the tenderloins into 1-inch medallions. The pork should be served warm with a side of papaya salsa In a small saucepan , combine all the sauce ingredients. Simmer over low heat, stirring occasionally with a wooden spoon until the guava paste dissolves and the ingredients combine to form a thick, syrupy sauce, 15 to 20 minutes. Cool to room temperature. If not using immediately, refrigerate.

  4. Combine all the ingredients together in a medium bowl. Toss, cover, and refrigerate until ready to serve. Bring to room temperature before serving.


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