FOOD & DRINK
What’s Cooking? By Jan D’Atri
Guava-Glazed Pork Tenderloin with Cuban Salsa It was love at first bite—for me and for everyone else at the event catered by Scottsdale Chef Linda Martin. A guava-glazed pork tenderloin with Cuban salsa prepared by Linda was all people could talk about, and I couldn’t wait to get my hands on the recipe and serve this ultra-flavorful dish to friends and family. Linda is a Le Cordon Bleu-trained chef who is a Valley favorite with more than 14 years of experience. She is a popular chef at Sweet Basil Cooking School and Gourmetware in Scottsdale, the featured chef for
CHANDLER FASHION CENTER (480) 963-9490
Guava-Glazed Pork Tenderloin with Cuban Salsa
SCOTTSDALE QUARTER (480) 634-8773
(4 servings) For the Pork: 1 tablespoon vegetable oil 1 tablespoon minced onion 1 garlic clove, minced 1 can guava nectar (found in most grocery stores in the juice section) 1 tablespoon soy sauce 1 tablespoon ketchup 1 teaspoon cayenne pepper Kosher salt Two (3/4 pound each) pork tenderloins Cilantro sprigs for garnish
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Dacor Luxury Appliances and the owner of her own catering company, Linda’s Dinner Designs. I’ve had many dishes created by her, but the guava-glazed tenderloin has become an all-time favorite. This month, if you’re looking for an exquisite meal for family and guests or just an easy weeknight meal, you can’t go wrong with this pork specialty. Thank you, chef, for sharing it! For more information about Chef Linda Martin or to reach her, visit www.lindasdinnerdesigns.com
For the Salsa: 1/3 cup chopped cilantro 1/3 cup vegetable oil 1/4 cup white wine vinegar 1/4 cup chopped onion 2 tablespoons chopped chives 2 jalapenos, minced 1 garlic clove, minced Kosher salt
1. Place a saucepan over medium high heat. Add enough oil to lightly coat the bottom of the pan. When the oil “shimmers” add the onion and cook 5 minutes. Add the garlic and cook 1 minute. Add the guava nectar and bring to boil. Cook over high heat until reduced to 1
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cup. Add the soy sauce, ketchup, cayenne pepper and salt. Cook 1 minute. Remove from heat and let cool. 2. Set the pork in a 9 inch-by-13 inch baking dish. Brush all sides of the pork with half of the glaze. 3. Light grill to medium high. Grill the pork, turning and brushing with the remaining glaze until browned on all sides, about 15 minutes, or until cooked through (with an instant-read thermometer 150 degrees). Transfer the cooked pork to a cutting board and let rest 10 minutes. 4. While the pork is resting make the salsa: In a bowl, mix the cilantro, oil, vinegar, onion, chives, jalapenos and garlic. Season with salt. Transfer to a serving bowl. 5. To serve: Slice the pork into quarter- to half-inch slices. Arrange on a serving platter. Pour any accumulated juices over the pork. Garnish cilantro sprigs and serve the salsa on the side.