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Guava Glazed Oven Baked Pork Tenderloin

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Guava glazed oven baked pork tenderloin has a slightly sweet, crispy, flavorful outside with a juicy and tender inside and the perfect dish to make for your next get together.

sliced guava glazed oven baked pork tenderloin

Mahalo to Foodland Hawai’i for sponsoring this post. As always, all thoughts and opinions are my own.

This is one of my favorite pork tenderloin recipes. And one of the best things, no marinating time. Which means quick and easy. My kind of dish.

If you’re looking for a new baked pork tenderloin recipe, then this is it.

Sweet and tangy guava glaze atop a crispy exterior and an ever so juicy and tender interior. Guava and pork just go so well together.

guava glazed oven baked pork tenderloin on a plate with hawaiian stuffing

And of course you can’t just have guava pork all by itself. Serve it up alongside mac salad, mashed potatoes, or good old sticky white rice.

The flavors of this dish are classic of Hawai’i and Hawaiian recipes. Let’s talk ingredients. You’ll need. . .

Guava glazed oven baked pork tenderloin ingredients

(Full recipe instructions and ingredient amount are in the recipe card at the bottom of this post)

oven baked pork tenderloin ingredients
  • Maika’i Guava Jam. Find this at your local Foodland in the bread aisle.
  • Lime juice. Fresh is best, but if you don’t have any on hand you can certainly used the bottled stuff.
  • Onion. This adds a sweet and earthy aromatic flavor.
  • Shoyu. Quintessential to Hawai’i and balances the sweetness of the guava. Shoyu is a Japanese style soy sauce and can be found in the Asian aisle at most grocery stores.
  • Garlic. Use a garlic press to get finely minced pieces.
  • Ginger. Another popular flavor in Hawai’i recipes.
  • Pork tenderloin. This cut of meat, as the name implies, is a tender cut of meat and perfect for this recipe.
  • Salt and pepper
  • Cooking oil of choice
maikai guava jam

How to make oven baked pork tenderloin?

  1. Preheat the oven to 425F.
  2. For the guava glaze: Place a medium saucepan over medium heat. Add Maika’i Guava Jam, lime juice, onion, shoyu, garlic, and ginger. Cook for about 5 minutes or until slightly reduced. Remove from the heat and set aside.
  3. Heat a skillet over high heat.
  4. For the pork tenderloin: Season pork tenderloin with salt and pepper.
  5. Add oil to skillet and sear pork tenderloin for 2-3 minutes on each side.
  6. Remove pork from the skillet and place on a roasting rack. Roast for 40-45 minutes or until a minimum internal temperature of 145F. In the last 5-10 minutes of cooking baste with half of the guava glaze.
  7. Remove from the oven and allow to rest before cutting. Serve with the remainder of the guava glaze.

While this recipe cooks the pork tenderloin in the oven, you can also cook via sous vide  with an immersion circulator, grill, or air fry.

guava glazed oven baked pork tenderloin

Tips for the best guava glazed pork tenderloin

  • Remove the silver skin from the pork. This is the shiny, white strip found on the tenderloin. This is an extremely tough connective tissue. Carefully slide your knife under the silver skin to remove.
  • Don’t skip searing the pork. This helps lock in the juices and gives the pork a crispy exterior.
  • Don’t overcook it. While the tenderloin is a tender and juicy cut of meat, overcooking can make the meat tough and dried out. The USDA recommends cooking to an internal temperature of 145F.
  • Allow the to meat to rest for 5-10 minutes prior to cutting. This will allow the moisture in the meat time to redistribute after cooking.

FAQs

  • How long do you cook pork tenderloin in the oven?
  • Roasting the pork tenderloin at 425F will take about 40-45 minutes.
  • How to store?
  • Once cooled, place in an airtight container and store in the refrigerator. This will keep 3-4 days.
  • Can you freeze?
  • Yes. Make multiple batches at the same time and freeze for later. Place in an airtight container or zip top bag and store in the freezer. This will keep for up to three months.
  • How to reheat?
  • Refrigerated cooked pork tenderloin can be reheated in the microwave or in the oven. Frozen cooked pork tenderloin should be defrosted in the refrigerator overnight, then can be reheated in the microwave or oven.
  • Other great pork recipes to try

    https://youtu.be/tK3kho6bGus
    sliced guava glazed oven baked pork tenderloin

    Guava Glazed Oven Baked Pork Tenderloin

    Yield: 4 servings
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour

    Guava glazed oven baked pork tenderloin has a slightly sweet, crispy, flavorful outside with a juicy and tender inside and the perfect dish to make for your next get together.

    Ingredients

    For the guava glaze

    • ½ cup Maika’i Guava Jam
    • 2 tablespoons lime juice
    • 1 tablespoon diced onion
    • 1 tablespoon shoyu
    • 1 teaspoon finely minced garlic
    • 1 teaspoon finely minced ginger

    For the pork tenderloin

    • 1 ½ pound pork tenderloin
    • Salt and pepper
    • 2 tablespoons cooking oil of choice

    Instructions

    1. Preheat the oven to 425F.
    2. For the guava glaze: Place a medium saucepan over medium heat. Add Maika’i Guava Jam, lime juice, onion, shoyu, garlic, and ginger. Cook for about 5 minutes or until slightly reduced. Remove from the heat and set aside.
    3. Heat a skillet over high heat.
    4. For the pork tenderloin: Season pork tenderloin with salt and pepper.
    5. Add oil to skillet and sear pork tenderloin for 2-3 minutes on each side.
    6. Remove pork from the skillet and place on a roasting rack. Roast for 40-45 minutes or until a minimum internal temperature of 145F. In the last 5-10 minutes of cooking baste with half of the guava glaze.
    7. Remove from the oven and allow to rest before cutting. Serve with the remainder of the guava glaze.

    Notes

  • Remove the silverskin from the pork. This is the shiny, white strip found on the tenderloin. This is an extremely tough connective tissue. Carefully slide your knife under the silverskin to remove.
  • Don’t skip searing the pork. This helps lock in the juices and gives the pork a crispy exterior.
  • Don’t overcook it. While the tenderloin is a tender and juicy cut of meat, overcooking can make the meat tough and dried out. The USDA recommends cooking to an internal temperature of 145F.
  • Allow the to meat to rest for 5-10 minutes prior to cutting. This will allow the moisture in the meat time to redistribute after cooking.
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    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Nutrition Information:
    Yield: 4 Serving Size: 1
    Amount Per Serving: Calories: 345Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 124mgSodium: 173mgCarbohydrates: 8gFiber: 1gSugar: 5gProtein: 45g

    Nutrition information isn’t always accurate.

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    By on November 23rd, 2021

    About Relle

    Aloha, my name is Relle and welcome to my little home on the internet where I like to share all my favorite Hawaiian recipes (and local ones too).

    I am a wife, mom of two, and nurse practitioner here in the beautiful state of Hawai’i. I was born and raised in Hawai’i and I am of native Hawaiian descent. In my spare time I love to cook and bake and I have compiled many of my favorite recipes here for you to enjoy.

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