Obedient Ingredient – Guava Paste

I received quite the challenge last week. A friend of mine brought over Guava Paste and wanted me to come up with a meal using it. Now I don't know if you have ever heard of the term "Obedient Ingredient" but basically it means taking an "exotic" flavor or ingredient and incorporating it into something that you would usually cook.

I really like Pork Tenderloins – so I decided to make a sauce for the tenderloin with the paste and since there was extra – I decided to incorporate it into one of my favorite side dishes, baked potatoes and carrots.
I also cooked some green beans (I did not use the paste), which you will see in the picture. Well since taking the picture and making this dinner – I have improved upon both of the side dishes and will provide you with the new recipes which will look slightly different than the posted picture. These recipes will be in a different posting.

Guava-Glazed Pork Tenderloin with Cilantro-Jalapeno Salsa
(Original recipe by Ruth Van Waerebeek-Gonzalez – my adaptation is noted below)

(Serves 4)
Cilantro-Jalapeno Salsa
½ Cup Cilantro, chopped
1/3 Cup Vegetable Oil
¼ Cup White Wine Vinegar
¼ Cup Minced Onion
2 Tbsp – Chives, chopped
½ - Jalapeno Pepper
½ - Italian Pepper
2 – Garlic Cloves, minced
¼ Tsp – Cumin
Salt to taste.

In a bowl, mix all of the ingredients (except the oil), once incorporated whisk in the oil slowly. Set aside or cover and refrigerate.

(There is a picture of this Salsa as served with the Pepperoni Flatbread Rollups - in that posting).
Guava-Glazed Pork Tenderloin

(Serves 4)
1 – (1 to 2 lb) Pork Tenderloin
1 Tbsp – Vegetable Oil
1 Tbsp – Onion, minced
1 – Garlic Clove, minced
7 oz. – Guava Paste, chopped (3/4 cup)
½ Cup Water
1 Tbsp – Soy Sauce
1 Tbsp – Ketchup
1 Tbsp – Cayenne Pepper
Salt and Pepper to taste
Cilantro sprigs, for garnish (optional)

Take the tenderloin from the fridge and place in a shallow baking dish and let come to room temperature (at least one hour but no more than 3 hours)

Preheat oven to 350°.

Heat the oil in a small saucepan. Add the onion and garlic and cook over moderate heat, stirring until softened, about 2 minutes. Reduce the heat to low. Add the guava paste and water, stirring, until the paste has dissolved. Stir in the soy sauce, ketchup and cayenne. Remove from heat and season with salt. Set aside.

Heat Olive Oil in a large skillet over medium-high heat. Sear the tenderloin on all sides (you can also add some flavor buy putting salt and pepper during this process). Remove the tenderloin and place back in the shallow baking dish.

Glaze the tenderloin with the sauce all over top and bottom (make sure that the fat side of the tenderloin is on top). Then pour any remaining sauce over the top (or another option is to baste the tenderloin about 30 minutes into the baking process with the remaining glaze). I would suggest if you choose to just pour it over the top and leave it – that you definitely line your pan with aluminum foil.

Bake in oven (uncovered) for 50 to 80 minutes, or until the internal temperature reaches 150°. Remove and place on a cutting board and cover with aluminum foil and let stand for 10 minutes.

Thinly slice the pork and garnish with cilantro sprigs (optional) and serve with the salsa and any side dishes of your choosing.

*Note the salsa is also good with other dishes and the above noted Flatbread posting will have a recipe that you can also use this wonderful salsa; I used it with the leftovers.