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Makes 4 servings
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
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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