- 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!