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Grilled Pork Tenderloin with Guava Glaze & Orange-Jalapeno Sauce

*Paired with Greg Norman Estates Paso Robles Cabernet Sauvignon
Tempura Shrimp & Mango-Avocado Salad with Creamy Chili-Lime Sauce
Paso Robles Cabernet Sauvignon Bottle
25th Anniversary
Serves 4
  • 2 pork tenderloins, about 1 1/2 lbs each
  • Vegetable oil
  • Salt and freshly ground pepper
Guava Glaze:
  • 3/4 cup guava jelly
  • 2 Tbsp Dijon mustard
  • 3 Tbsp orange juice
  • Salt and black pepper to taste
Orange-Jalapeno Sauce:
  • 1/4 c. fresh lime juice
  • 2 cups freshly squeezed orange juice 2 cloves garlic, finely chopped
  • 1/4 jalapeno, seeds removed and finely chopped*
  • 1/2 small red onion
  • 1 1/2 tsp ground cumin 1 tsp agave or honey

*NOTE: if you want more heat, leave seeds in

Heat grill to high. Brush pork with oil and season with salt and pepper. Grill for 3-4 minutes. Turn the tenderloins and brush with guava glaze and cook another 4-5 minutes, brushing with glaze every few minutes. Remove from the grill, brush with more of the glaze and let rest for 10 minutes. Slice into 1/2-in thick slices and drizzle with the sauce.

Guava Glaze:

Whisk ingredients together in a small bowl and set aside.

Orange-Jalapeno Sauce:

In a small saucepan, combine citrus juice, onion, garlic, jalapeno and cumin. Cook over medium high heat until reduced by half. Season with salt and pepper. Strain and set side aside until ready to serve.

Serve over Coconut Rice with finely chopped fresh mint leaves sprinkled on top.

To serve...

Place a whole butter lettuce leaf on a plate, facing upward to make a cup-like shape. Spoon the mango salad onto the lettuce. Then generously layer shrimp on top of salad. Using a spoon, drizzle the chili-lime sauce over salad. Garnish with thinly sliced basil leaves and serve.

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