Roast Pork Loin with Pickled Caramelized Guavas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
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 |
Directions:
1. For pickled caramelized guavas: 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. For pork: 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.
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