Guava-Glazed Pork Tenderloin
Pork meets this incredible spice rub and then it is roasted in the oven until done. Juicy, golden-brown pork with a Lush Guava sauce finish!
Ingredients
- 1 - 2 tbsp coconut & oil spray (substitute with Olive oil)
- 1 tbsp kosher salt
- 1/4 tsp black pepper
- 1/2 tsp ground allspice
- 1 tbsp garlic powder
- 1 tbsp paprika regular or smoked
- 1 tsp dried sage
- 1/2 tsp dried rosemary (fresh rosemary leaves finely chopped)
- 1 tsp dried thyme
- 3 lbs pork shoulder (bone-in preferred)
- 1/2 cup MF Lush Guava sauce (more if needed)
Instructions
- Line a rimmed baking sheet with foil and fit it with a wire rack. Spray the wire rack with oil.
- In a small bowl, mix the kosher salt, black pepper, allspice, garlic powder, paprika, sage, rosemary and thyme.
- Pat the pork dry with paper towels. Place it on the wire rack. Rub pork liberally with coconut oil. Rub the spice mixture all over it.
- Heat the oven to 425°F. Let the roast sit at room temperature while the oven is warming, about 30 minutes.
- Brush with Lush Guava sauce and continue roasting for 20-25 minutes or until the thermometer reads 145°F (about 25 minutes per pound).
- Remove the roast from the oven. Loosely tent it with foil and allow it to rest for 20 minutes, then slice and serve. If your roast came tied in butcher twine, carefully remove the twine before slicing.
Notes
If your roast is larger than 3 pounds, you will need to cook it for longer. A general rule of thumb is 25 minutes per pound. Internal temperature should reach 145°F. If the top seems to be browning too much after the initial 75 minutes, loosely cover it with foil. It's important to allow the fully cooked roast to rest for at least 20 minutes before slicing it. This allows the juices to redistribute and settle.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Use to make sandwiches and try it with our other sauces, Tropical Mango or Passion Fruit!