Caribbean Pork Tenderloin with Spicy Guava Glaze and Coconut Roasted Sweet Potato

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Prepare a large baking tray and lightly line it if desired for easier cleanup.

2. 2

   In a large bowl, mix 1 tablespoon olive oil, lime juice, lime zest, soy sauce, half of the garlic, ground ginger, allspice, dried thyme, cinnamon, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add the pork tenderloin and coat it well with the marinade.

3. 3

   In another bowl, toss the sweet potato cubes with the coconut milk, 1 tablespoon olive oil, the remaining garlic, 1/4 teaspoon salt, and the rest of the black pepper. Spread the sweet potato on the tray in a single layer.

4. 4

   Place the marinated pork tenderloin on one side of the tray, leaving room so the sweet potato can roast properly. Roast at 220 °C / 425 °F for 15 minutes.

5. 5

   Meanwhile, make the glaze: in a small saucepan combine the guava paste, apple cider vinegar, 1 tablespoon olive oil, red pepper flakes, and 2 tablespoons water. Cook over medium heat for 4 to 6 minutes, stirring, until thick and glossy.

6. 6

   Remove the tray from the oven, turn the sweet potato, and brush the pork generously with half of the guava glaze. Return to the oven and cook at 200 °C / 400 °F for 15 to 20 minutes more, or until the pork reaches a safe internal temperature and the sweet potato is tender and golden.

7. 7

   While everything finishes cooking, place the shredded coconut in a dry skillet and toast over medium-low heat for 2 to 3 minutes, stirring often, until lightly golden and fragrant.

8. 8

   Remove the pork from the oven and let it rest for 8 minutes. Toss the hot sweet potato with the toasted coconut and chopped scallions.

9. 9

   Slice the pork tenderloin into medallions and serve with the remaining glaze spooned over or on the side. Serve immediately with the coconut roasted sweet potato.