Pork Tenderloin With Guava Bourbon Sauce

• 1 cup fat-free, less-sodium chicken broth
• 2 ounces finely chopped guava paste
• 1 (1 1/4-pound) pork tenderloin, trimmed
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Cooking spray
• 1 teaspoon canola oil
• 1/2 cup finely chopped shallots
• 3 tablespoons bourbon
• 1 1/2 tablespoons whole grain mustard

1. Combine broth and guava paste in a small saucepan; bring to a boil. Reduce heat, and simmer 2 minutes or until guava dissolves, stirring constantly. Set aside.
2. Sprinkle pork with salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook for 6 minutes, browning on all sides. Remove pork from pan.
3. Add oil and shallots to pan; saute 1 minute. Add bourbon; cook 30 seconds or until liquid almost evaporates. Stir in broth mixture. Return pork to pan, cover, and simmer 13 minutes or until a thermometer registers 160u0b0 (slightly pink). Remove pork from pan; let stand 15 minutes before slicing. Remove pan from heat; gently stir in mustard.

chicken broth, guava paste, pork tenderloin, salt, freshly ground black pepper, cooking spray, canola oil, shallots, bourbon, whole grain mustard

Taken from www.myrecipes.com/recipe/pork-tenderloin-with-guava-bourbon-sauce (may not work)