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.
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.
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 amounts are in the recipe card at the bottom of this post)
- 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
How to make oven baked pork tenderloin?
- Preheat the oven to 425F.
- 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.
- Heat a skillet over high heat.
- For the pork tenderloin: Season pork tenderloin with salt and pepper.
- Add oil to skillet and sear pork tenderloin for 2-3 minutes on each side.
- 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.
- 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.
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
Other great pork recipes to try
- Air fryer crispy pork belly
- Instant Pot kālua pig
- Smoked meat
- Grilled pork chops
- Kaki mochi crusted pork tonkatsu
Guava Glazed Oven Baked Pork Tenderloin
Equipment
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
- Preheat the oven to 425F.
- 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.
- Heat a skillet over high heat.
- For the pork tenderloin: Season pork tenderloin with salt and pepper.
- Add oil to skillet and sear pork tenderloin for 2-3 minutes on each side.
- 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.
- Remove from the oven and allow to rest before cutting. Serve with the remainder of the guava glaze.
Notes
Nutrition
© Relle Lum for Keeping It Relle. Please do not copy and paste or screenshot recipes online or on social media. I’d love it if you share a link with a photo instead. Mahalo!
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Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!
Perfect for a party
This looks so delicious!
Meat looks perfectly cooked. Yum!
So flavorful and juicy!