Brazilian Pork Tenderloin with Brazil Nut Crust and Spicy Guava Sauce

Instructions

1. 1

   1. Preheat the oven to 400°F / 200°C. Line a baking tray or oven-safe dish with parchment paper or lightly grease it with a little olive oil.

2. 2

   2. Season the pork tenderloin with the salt, black pepper, half of the garlic, and the zest of 1 lime. Rub well to coat the entire surface and let it rest for 10 minutes.

3. 3

   3. In a bowl, mix the chopped Brazil nuts, cassava flour, 1 tablespoon of olive oil, the remaining garlic, and 1 tablespoon of lime juice until you get a moist, crumbly mixture.

4. 4

   4. Heat a large skillet over medium-high heat with the remaining 1 tablespoon of olive oil. Sear the pork tenderloin on all sides for 4 to 5 minutes total, just until browned.

5. 5

   5. Transfer the pork tenderloin to the prepared tray and press the Brazil nut and cassava flour mixture onto the top and sides to form a crust.

6. 6

   6. Roast the pork tenderloin at 400°F / 200°C for 18 to 22 minutes, or until cooked through but still juicy. Remove from the oven and let it rest for 8 minutes before slicing.

7. 7

   7. While the pork cooks, make the sauce. Place the guava paste, water, juice from the remaining lime, honey, and red chili in a small saucepan. Cook over medium heat for 5 to 7 minutes, stirring, until the guava paste dissolves and the sauce becomes glossy.

8. 8

   8. Turn off the heat and stir the chopped fresh cilantro into the sauce. Taste and adjust with an extra pinch of salt if needed.

9. 9

   9. Slice the pork tenderloin into thick medallions and serve hot with the spicy guava sauce spooned over the top or on the side.