Lomo de Cerdo en Salsa de Guayaba y Romero (Pork Loin in Guava and Rosemary Sauce)

Makes 4 servings

Ingredients:

1 lb. pork tenderloin
½ tablespoon olive oil
1 teaspoon minced garlic
1 teaspoon salt

For the Guava and Rosemary Sauce:
½ tablespoon olive oil or butter
2 cloves garlic, sliced
1 cup guava paste, cut into pieces
1 cup chicken broth
1 sprig rosemary

Directions:

Season the pork with the olive oil, garlic and salt. Roast the pork in the oven or cut it into medallions and sauté to desired doneness.

For the sauce:
Heat the olive oil or butter in a saucepan, and sauté the garlic for a few minutes. Add the guava paste, chicken broth, and rosemary, and cook over medium heat for 5 minutes. Stir constantly until the guava paste dissolves and the sauce becomes smooth and uniform.

Drizzle the pork with the sauce and serve.

Recipe and photo courtesy of Cielito Rosado

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