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Pork Tenderloin With Spicy Guava Glaze

The scent of guava always transports me back to my grandmother’s kitchen in Miami. She would make the most incredible guava pastries, the sweet, tropical aroma filling the air with sunshine and love. One day, experimenting with a new glaze, I remembered that comforting smell and thought, why not pair guava with pork? The sweet and spicy combination was an absolute revelation, and now this Pork Tenderloin with Spicy Guava Glaze is a dish I make to bring a little of that Miami sunshine to my own kitchen, and to share the warmth and love with those around my table.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 20 minutes
Standing Time: 10 minutes
Total Time: 45 minutes
Servings: 10
Dietary Type: Gluten-Free (naturally)

Ingredients

2 tablespoons garlic powder
1 tablespoon chili powder
1 tablespoon paprika
2 teaspoons ground coriander
¾ teaspoon ground cinnamon
½ teaspoon ground ginger
3 lbs pork tenderloin, trimmed
2 teaspoons salt
½ cup onion, finely chopped
½ cup orange juice
⅓ cup water
1 tablespoon cider vinegar
6 ounces guava paste
2 garlic cloves, minced
1 jalapeño pepper, minced
Cooking spray

Equipment Needed

Grill (charcoal or gas)
Small bowl
Small saucepan
Thermometer

Instructions

Prepare your grill – charcoal or gas – for medium to medium-high heat. You want the grill hot enough to sear the pork but not so hot that it burns before it cooks through.
In a small bowl, combine the garlic powder, chili powder, paprika, ground coriander, ground cinnamon, and ground ginger. Mix well to ensure an even blend of spices. This is your dry rub.
Sprinkle the pork tenderloin with 2 teaspoons of salt. Then, generously rub the pork with the prepared garlic powder mixture, coating it evenly on all sides. This will create a flavorful crust during grilling.
In a small saucepan, combine the finely chopped onion, orange juice, water, cider vinegar, guava paste, minced garlic cloves, and minced jalapeño pepper.
Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly. This will help the guava paste dissolve properly.
Once boiling, cook for 4 minutes, or until the guava paste is fully dissolved, continuing to stir constantly.
Reduce the heat to low and simmer for another 4 minutes, or until the glaze has thickened slightly, stirring constantly to prevent scorching. Remove from heat and set aside.
Coat the grill rack with cooking spray. This will prevent the pork from sticking and help with easy removal.
Place the pork tenderloin on the prepared grill rack. Grill for 20 minutes, or until a meat thermometer inserted into the thickest part of the pork registers 160°F (71°C), turning the pork occasionally to ensure even cooking.
During the last few minutes of grilling, generously brush the guava mixture over the pork tenderloin, coating it evenly. The glaze will caramelize beautifully and add a wonderful sticky sweetness.
Remove the pork from the grill and let it stand for 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
Slice the pork tenderloin into ½-inch slices and serve immediately.

Expert Tips & Tricks

Guava Paste Consistency: Guava paste can sometimes be difficult to work with. If you find it hard to dissolve, try microwaving it for 30 seconds before adding it to the saucepan.
Spice Level: Adjust the amount of jalapeño to your preference. For a milder glaze, remove the seeds and membranes from the jalapeño. For extra heat, leave them in or add a pinch of cayenne pepper.
Grill Temperature: Maintaining a consistent medium-high heat is crucial for even cooking. If your grill tends to run hot, lower the heat slightly and increase the cooking time accordingly.
Doneness: Using a meat thermometer is the best way to ensure your pork is cooked to the correct temperature. Remember that the internal temperature will continue to rise slightly as the pork rests.
Make-Ahead Tip: The dry rub can be made several days in advance and stored in an airtight container. The guava glaze can also be made a day ahead and reheated gently before using.

Serving & Storage Suggestions

This Pork Tenderloin with Spicy Guava Glaze is delicious served with rice and a side of grilled vegetables like bell peppers and zucchini. It also pairs well with a simple salad of mixed greens and a light vinaigrette.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, slice the pork and gently warm it in a skillet over medium heat or in the microwave. You can also enjoy it cold in sandwiches or salads.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	185.2 kcal	N/A
Calories from Fat	45 g	25%
Total Fat	5.1 g	7%
Saturated Fat	1.7 g	8%
Cholesterol	88.5 mg	29%
Sodium	551.6 mg	22%
Total Carbohydrate	4.7 g	1%
Dietary Fiber	1 g	4%
Sugars	1.6 g	6%
Protein	28.9 g	57%

Variations & Substitutions

Chicken Glaze: This guava glaze works equally well with chicken breasts or thighs. Simply adjust the cooking time accordingly.
Pineapple Glaze: If you can’t find guava paste, substitute it with pineapple preserves or a homemade pineapple glaze.
Smoked Paprika: For a smoky flavor, use smoked paprika in the dry rub instead of regular paprika.
Maple Syrup: For a richer and sweeter glaze, add a tablespoon of maple syrup to the guava mixture.
Spice it Up: To increase the heat, add a pinch of cayenne pepper to the dry rub or the guava glaze.

FAQs (Frequently Asked Questions)

Q: Can I make this recipe in the oven if I don’t have a grill?
A: Yes, you can roast the pork tenderloin in the oven at 400°F (200°C) for about 25-30 minutes, or until the internal temperature reaches 160°F (71°C). Brush with the glaze during the last 10 minutes of cooking.

Q: Is guava paste easy to find?
A: Guava paste can be found in the international aisle of most grocery stores, especially those that carry Latin American products. You can also find it online.

Q: How do I prevent the pork from drying out?
A: Avoid overcooking the pork by using a meat thermometer and letting it rest for 10 minutes before slicing. This allows the juices to redistribute and keeps the pork tender and moist.

Q: Can I use a different type of chili powder?
A: Yes, you can use any type of chili powder you prefer. Ancho chili powder will provide a milder flavor, while chipotle chili powder will add a smoky kick.

Q: What should I do if my guava glaze is too thick?
A: If the guava glaze becomes too thick, simply add a tablespoon or two of water or orange juice to thin it out. Stir well and continue simmering until it reaches your desired consistency.

Final Thoughts

I hope you enjoy this Pork Tenderloin with Spicy Guava Glaze as much as I do. It’s a vibrant and flavorful dish that’s perfect for a weeknight dinner or a special occasion. Don’t be afraid to experiment with the spice levels and adjust the recipe to your own taste. I encourage you to try this recipe and share your feedback. Consider pairing it with a refreshing mojito or a crisp Sauvignon Blanc to complement the flavors of the pork and guava. Bon appétit!

Pork Tenderloin With Spicy Guava Glaze Recipe