Pulled Pork with Gingery Guava Sauce

Serves 8 • Gluten Free

• Pork
• 1 tablespoon ancho chile powder
• 1 teaspoon sugar
• 1 teaspoon ground cumin
• 1 teaspoon black pepper
• ¾ teaspoon dried oregano
• ½ teaspoon salt
• 1 (2-pound) boneless center-cut pork loin roast, trimmed and cut into 4 (1-inch thick) pieces
• Sauce
• 8 ounces guava paste, cubed
• 1 small onion, shredded
• ⅓ cup cider vinegar
• 2 tablespoons honey
• 2 tablespoons ketchup
• 2 teaspoons grated peeled fresh ginger
• 2 teaspoons grated orange zest
• ½ teaspoon ground cinnamon

1 Preheat oven to 450ºF. Spray 9 × 13-inch baking dish with nonstick spray.

2 To prepare pork, stir together chile powder, sugar, cumin, pepper, oregano, and salt in small bowl. Reserve 1½ teaspoons spice mixture for sauce. Place pork in prepared baking dish and rub remaining spice mixture all over pork.

3 Roast pork 10 minutes. Reduce oven temperature to 300ºF and roast until instant-read thermometer inserted into center of pork reads 145ºF, about 35 minutes longer. Transfer pork to cutting board and let stand until cool enough to handle. Skim off any visible fat from pan juices; reserve pan juices.

4 Meanwhile, to prepare sauce, combine all sauce ingredients and reserved spice mixture in large skillet. Set over medium heat and cook, stirring occasionally until thickened, about 8 minutes.

5 With 2 forks, finely shred pork. Add pork and reserved pan juices to sauce in skillet and cook, stirring often, until pork is heated through, about 5 minutes.

PER SERVING: (¾ CUP): 303 Cal, 9 g Total Fat, 3 g Sat Fat, 0 g Trans Fat, 73 mg Chol, 252 mg Sod, 29 g Total Carb, 27 g Sugar, 1 g Fib, 26 g Prot, 21 mg Calc. PointsPlus value: 8

Cook’s Note

Guava paste is a mixture of guavas and sugar cooked until it becomes very thick. Look for it in Hispanic markets or the ethnic section of large supermarkets.

Pork Tenderloin Medallions with Pomegranate Sauce

Serves 4 • Gluten Free

• ¾ cup pomegranate juice
• ½ cup reduced-sodium chicken broth
• ⅓ cup ruby Port wine
• 2 teaspoons balsamic vinegar
• ¾ teaspoon minced fresh rosemary
• ⅛ teaspoon black pepper
• 1 (1-pound) pork tenderloin, trimmed
• 2 teaspoons no-salt seasoning blend
• ¼ teaspoon salt
• 2 teaspoons olive oil
• 1 shallot, finely chopped
• ½ teaspoon cornstarch
• 1 tablespoon cold water

1 To make sauce, combine pomegranate juice, broth, Port, vinegar, rosemary, and pepper in small saucepan. Set over medium heat and simmer, stirring occasionally, until reduced to ½ cup, about 10 minutes.

2 Meanwhile, cut pork crosswise into 12 slices; sprinkle with seasoning blend and salt.

3 Heat oil in large heavy skillet over medium-high heat. Add pork and cook until browned and cooked through, 4 minutes per side. Transfer to plate and keep warm.

4 Add shallot to skillet and cook stirring, until softened, 2 minutes. Stir in pomegranate juice mixture. Stir together cornstarch and water in small bowl until smooth; add to skillet. Cook, stirring, until thickened, about 1 minute. Serve pork with sauce.

PER SERVING: (3 SLICES PORK AND 2 TABLESPOONS SAUCE): 198 Cal, 7 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 48 mg Chol, 276 mg Sod, 10 g Total Carb, 9 g Sugar, 0 g Fib, 23 g Prot, 28 mg Calc. PointsPlus value: 5

Cook’s Note

If you don’t have Port, you can use ⅓ cup dry red wine and 1 teaspoon brown sugar or honey instead.