Roast Pork Loin with Pickled Caramelized Guavas Recipe

Roast Pork Loin with Pickled Caramelized Guavas Recipe

  • 3 pounds fresh guavas, peeled, seeded, cut into 1/2-inch pieces
  • 1 1/2 cups dry white wine
  • 6 tablespoons Sherry vinegar
  • 6 tablespoons butter
  • 3 tablespoons golden brown sugar
  • 3 tablespoons sugar
  • 15 whole black peppercorns
  • 3 whole cloves
  • 9 garlic cloves, peeled
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon ground black pepper
  • 1/3 cup (or more) beef broth
  • 1/4 cup sour orange juice or lime juice
  • 1 5 1/2-pound bone-in pork loin roast
  1. Bring all ingredients to boil in heavy large saucepan. Reduce heat to medium-low; simmer until almost all liquid evaporates, stirring often, about 30 minutes.(Can be made 2 days ahead. Cover; chill.) Serve warm or at room temperature.
  2. Place first 5 ingredients in mortar; mash into paste with pestle. Stir in 1/3 cup broth and juice. Transfer marinade to large resealable plastic bag. Add pork and seal. Refrigerate 12 to 14 hours, turning occasionally.
  3. Preheat oven to 350°F. Transfer pork and marinade to large roasting pan. Roast until thermometer inserted into center registers 145°F, basting occasionally with pan juices and adding more broth by 1/4 cupfuls if dry, about 1 hour 45 minutes.
  4. Transfer pork to platter; let stand 20 minutes before serving. Slice pork and serve with juices and guavas alongside.