For 4 servings

Ingredients

2 pork tenderloins (10-12 oz each)
1 tsp thyme
4 garlic cloves
1 tsp oregano, chopped or fresh
1 celery steam

For the guava sauce
8 oz guava marmalade
1 tbsp green lemon juice
½ tsp mustard
¼ tsp paprika

For the malanga pure

1 lb malanga
1 tbsp salt
½ gallon water
1 tsp olive oil
1 garlic clove

Preparation

Pre heat oven at 375º F.

Whisk thyme, garlic, celery, salt, pepper and oregano. Mix until you have a dove. Marinate the pork with the mix 1-2 hours on the fridge.

For the guava sauce, mix the ingredients in a bowl and leave aside.

Remove the pork from the fridge ½ hour before cooking it on the oven. Cook the tenderloins covered with aluminium foil 15 minutes. Uncover and cook 5-10 minutes, with the guava sauce spread with a brush on the meat. Remove from oven when the meat temperature raises 145º F. Leave aside 5-10 minutes before carving.

Peel the malangas and boil them with salt and water on a pot, until they are tender. Remove them from water and mash them.

Heat oil on a saucepan; add the crushed garlic and sauté until it turns brown. Add this oil to the malanga and mix.

Serve the tenderloins with the malanga puré and enjoy!