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Pork Tenderloin with Spicy Guava Glaze-

Summertime barbecuing is healthy as can be when you use lean cuts of meat, top with light and flavorful sauces, and serve with good-for-you salads and veggies. - By Anne Cain, M.S., RD

Pork Tenderloin with Spicy Guava Glaze
Rubbing lean pork tenderloin with a fragrant spice mixture before grilling infuses flavor into the meat. Then, instead of a traditional barbecue sauce, brush the pork with a sweet glaze of guava paste, vinegar, and jalapeño pepper to add a tropical note to your barbecue. To carry out your island theme, serve the pork with rice and a mango salsa.

Yield: 12 servings (serving size: 3 ounces pork)

Ingredients:

  • 2 tablespoons garlic powder

  • 1 tablespoon chili powder

  • 1 tablespoon paprika

  • 2 teaspoons ground coriander

  • 3/4 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 3 (1-pound) pork tenderloins, trimmed

  • 2 teaspoons salt

  • 1/2 cup finely chopped onion

  • 1/2 cup orange juice

  • 1/3 cup water

  • 1 tablespoon cider vinegar

  • 6 ounces commercial guava paste

  • 2 garlic cloves, minced

  • 1 jalapeño pepper, minced

  • Cooking spray

Preparation:

Prepare grill.

Combine first 6 ingredients in a small bowl. Sprinkle pork with 2 teaspoons salt, and rub pork with the garlic powder mixture.

Combine onion and remaining ingredients except cooking spray in a small saucepan over medium heat; bring to a boil. Cook 4 minutes or until guava paste dissolves, stirring constantly. Reduce heat, and simmer 4 minutes or until thickened, stirring occasionally. Remove from heat.

Place pork on grill rack coated with cooking spray; grill 20 minutes or until a thermometer registers 160° (slightly pink), turning pork occasionally. Brush guava mixture over pork. Let stand 10 minutes before slicing into 1/2-inch-thick slices.

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