- 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
- 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.
- 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.
- 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.
- Transfer pork to platter; let stand 20 minutes before serving. Slice pork and serve with juices and guavas alongside.