Guava-Glazed Pork Tenderloin with Cilantro-Jalapeño Salsa
Guava paste is available in the Latin section of most supermarkets.
Fresh fava bean puree.
The Carmenère grape has a strange history in Chile, where until recently growers mistook it for a late–ripening Merlot. This largely forgotten variety from Bordeaux was transported to Chile before it was nearly wiped out by phylloxera in France in the mid–nineteenth century. It has the personality it stand up to bold Nueva Latina cooking. its lush black raspberry flavors, echoed by its carmine color (hence its name), are every bit the equal of such dishes as the guava–glazed pork here. Plus, its peppery finish complements the herb salsa, and its soft tannins match the velvety fava puree.