- pork tenderloin (size of your choice)
- salt 1/2 teaspoon.
- pepper, 1/2 teaspoon.
- chili powder, 1 tablespoon.
- garlic powder, 1/2 teaspoon.
- cumin, 1 teaspoon.
- red pepper flakes, 1 teaspoon.
- paprika, 1 teaspoon.
- guava paste, couple of ounces. (1/5 of the can)
- garlic, one minced clove.
- ketchup, 1 tablespoon.
- water, 1 cup.
- teriyaki sauce or soy sauce, 1 tablespoon.
- worcestershire sauce, dash.
- juice of one lime.
- begin by heating your grill or grill pan to a medium-high temperature.
- pat the pork tenderloin dry. mix the salt, pepper, chili powder, garlic powder, cumin and red pepper flakes together and then rub the mixture onto the pork.
3. oil down the pan or grill with vegetable oil on a paper towel.
4. drop the pork tenderloin on to the grill or grill pan. you want to make sure that you hear a strong sizzle. cook each side of the tenderloin for about 5 minutes.
5.in the meantime, begin heating a small saucepan to medium-high heat.
6. add the minced garlic clove into the sauce pan and let it begin to break down. I used a frozen cube of crushed garlic because it’s easy.
7. after one minute, add guava paste and the water. turn up the heat a little bit to a higher temperature so that it can begin to boil.
8. after the guava paste begins to cook down and liquefy, add the teriyaki sauce, worcestershire sauce, ketchup and lime juice.
9. continue to cook the sauce, stirring with a whisk. let the mixture boil until you can tell it has reached a thick consistency. add salt to the taste
10. once the tenderloin is finished cooking, let the meat rest on a plate and cover with foil. after about 3 minutes, slice the tenderloin on a cutting board. top with the spicy guava sauce.
11. you can add more spice to the sauce if you prefer, but the red pepper flakes on the tenderloin add a pretty nice kick. enjoy! I served mine with pineapple and watermelon to bounce off of the guava in the sauce and some asparagus because it sounded yummy!
after several weeks of traveling non stop, my husband and i are home for a while and it feels great! i love having my kitchen and being able to cook dinner for us. inspired by my mother in law’s amazing ahi tuna, i decided to try making a shrimp ceviche of sorts. however, in my version, the shrimp is cooked. this is a great dish to serve at a party or as an appetizer. it takes just a few minutes and will impress any guest. enjoy!
Ingredients (serves 2)
- 1 cup sour cream.
- 2-3 Serrano peppers with the seeds and insides removed, diced.
- 1 avocado, halved and cubed.
- lime juice.
- few dashes of hot sauce (I used Sontava).
- salt .
- 2-3 cups peeled, deveined shrimp (I used frozen baby shrimp).
- taco seasoning.***
- tortilla chips.
***my homemade taco seasoning consists of chili powder, cumin, paprika, cayenne pepper, oregano, red pepper flakes, salt and pepper.
for the Serrano cream sauce:
- combine 1 cup sour cream, half of an avocado, few dashes of hot sauce, 1 diced Serrano pepper (seeds removed), pinch of salt, pinch of pepper and juice of one lime in a blender and blend until smooth. I use the ninja blender and love it!
- place in a squeeze/ squirt bottle and store in the refrigerator.
ps- we use this sauce on tacos, sandwiches, tostadas, etc. it’s delicious!!
for the shrimp ceviche:
- if the shrimp needs to be thawed, place in a strainer and run water over it for 2 minutes. it should be ready to use by then.
- in a small skillet, begin cooking the peeled, deveined and tailless baby shrimp in a teaspoon of olive oil. I used frozen shrimp because it is easy to store.
- after 1 minute, add a few teaspoons of the homemade taco seasoning to the shrimp. add several teaspoons of water and let the mixture simmer until some of the liquid has evaporated. (about 2-3 minutes)
- remove shrimp from the heat and let it cool down.
- in the meantime, take the other half of the avocado and cube it into small, bite size pieces. Add it to a bowl. to that bowl, add a teaspoon of chopped cilantro, 1 seeded and diced serrano pepper and about a handful of chopped scallions.
- when the shrimp has cooled, quarter each piece and toss into the avocado mix.
- next add several tablespoons of the Serrano cream sauce and stir.
- top with a drizzle of more sauce, a few more scallions and serve with tortilla chips.