- <b>For the Pork:
- 3 pork tenderloins (1 to 1 1/2 pounds each)
- 1/2 bottle red wine
- 1/2 cup balsamic vinegar
- 6 garlic cloves, peeled
- Olive oil or vegetable oil for grilling
- Guava Barbeque Sauce
- Papaya Salsa
- <b>For the Guava Barbeque Sauce:
- 12 ounces guava paste, cut into small cubes
- 1/4 cup red wine
- 1/2 cup freshly squeezed orange juice
- 1/4 cup freshly squeezed lime juice
- 2 tablespoons Dijon mustard
- 2 garlic cloves, minced
- 4 tablespoons honey
- 1 teaspoon kosher salt
- For the Pork: Marinate the pork overnight in the wine, balsamic vinegar, and garlic.
- Preheat the grill on high. When hot, brush the pork tenderloins with olive oil and sear each side for about a minute. Lower the heat to medium and cook, covered, for 8 to 10 minutes per side, brushing generously with the guava barbeque sauce at least twice.
- Remove the pork tenderloins from the heat, glaze with another thick coat of the barbeque sauce, and let rest on a plate for at least 5 minutes. Then slice the tenderloins into 1-inch medallions. The pork should be served warm with a side of papaya salsa.
- For the Guava Barbeque Sauce: In a small saucepan, combine all the sauce ingredients. Simmer over low heat, stirring occasionally with a wooden spoon until the guava paste dissolves and the ingredients combine to form a thick, syrupy sauce, 15 to 20 minutes. Cool to room temperature. If not using immediately, refrigerate.
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