A taste of the Caribbean for fall

We”™ve put out a call to chefs in our area for some of their best recipes and Nadia Ramsey, executive chef at Méli-Mélo Catering”¯in Greenwich, has graciously responded with this Caribbean-style pork dish that you can serve with basmati rice or scalloped potatoes: ”¯ 

Pork tenderloin glazed with guava/tequila sauce and salsa  

Ingredients for the pork: 

1 3-pound pork tenderloin 

2 tablespoons butter or canola oil 

2 tablespoons light soy sauce 

4 cloves garlic, chopped 

1 teaspoon cumin 

1 teaspoon pepper 

1 teaspoon salt 

Directions: 

Turn on the oven and set it to 350 degrees Fahrenheit. 

Rub the pork with the cumin, pepper and salt. 

In a large skillet, melt the butter or heat the oil and sear the pork on both sides. 

Add the chopped garlic and the soy sauce for deglazing. 

Place the pork on a baking dish and cook in the oven for 13 minutes. (Meat temperature should be 150 degrees.) 

Remove the dish from the oven and let it rest for 5 minutes. (Meat temperature should be 155 degrees.)  

 Slice the pork thinly. 

Ingredients for the glaze: 

1 jar Goya guava jelly 

4 ounces tequila 

1 guava sliced 

Directions: 

Place the jelly”¯in a small pot and heat it slowly. 

”¯In a small skillet, heat the tequila, flaming it to avoid a bitter taste. 

”¯Add the tequila to the guava. Mix well. 

Pour the mixture over the sliced tenderloin. ”¯ 

”¯Decorate with fresh, sliced guava. 

”¯Ingredients for the salsa: 

1 cup pineapple, diced 

1 cup mango, diced”¯ 

1 bunch cilantro, diced 

½ cup red onion, diced 

4 to 5 ounces sweet chili sauce (preferably Trader Joe”™s) 

3 tablespoons hoisin sauce 

In a bowl, mix all the ingredients and spoon onto the plated pork and rice/potatoes. 

Serves 6.