Cooking with League Members: Guava-Glazed Pork Tenderloin

Former JLT President Jen Carlstedt and her friend and helper Ginger Caruso invite you to join them in the kitchen as they prepare a Guava-Glazed Pork Tenderloin from our cookbook Capture the Coast. The distinctive sweetness of guava gives a Tampa touch to this simple yet elegant dinner party entrée.

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Guava-Glazed Pork Tenderloin

  • 1/3 cup guava jelly
  • 2 teaspoons Dijon mustard
  • 2 tablespoons orange juice
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1 (12- to 16-ounce) pork tenderloin
  • 1 tablespoon butter
  • 2 teaspoons cider vinegar

Melt the jelly, Dijon mustard and orange juice in a small saucepan. Remove from the heat. Cover with foil to keep warm. Mix the cumin, salt and pepper together. Rub over the pork. Cook the pork in the butter in a skillet over medium-high heat for 8 minutes or until brown. Reduce the heat to medium-low. Cook, covered, for 10-20 minutes or to 160 degrees on a meat thermometer inserted in the thickest portion, turning every 4 to 5 minutes.

Remove the pork to a platter to rest, reserving the drippings in the skillet. Add the vinegar to the reserved drippings. Cook over medium heat, stirring to scrape up any brown bits from the bottom of the skillet. Reduce the heat to low. Add the jelly mixture and mix well. Return the pork and any accumulated juices to the skillet, turning to coat. Place the pork on a cutting board. Adjust the seasonings of the glaze, if desired. Cut the pork crosswise into slices ½-inch thick. Drizzle the pork slices with the glaze and serve.

Yield: 3 to 4 servings


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