Roast Pork Loin With Pickled Caramelized Guavas
- Ready In:
- 2hrs 30mins
- Ingredients:
- 16
- Serves:
-
8
ingredients
-
Pickled Caramelized Guavas
- 3 lbs fresh guavas, peeled, seeded, cut into 1/2-inch pieces
- 1 1⁄2 cups dry white wine
- 6 tablespoons sherry wine vinegar
- 6 tablespoons butter
- 3 tablespoons golden brown sugar
- 3 tablespoons sugar
- 15 whole black peppercorns
- 3 whole cloves
-
Pork
- 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 beef broth (or more)
- 1⁄4 sour orange juice or 1/4 lime juice
- 5 1⁄2 lbs bone-in pork loin roast
directions
-
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.
- For Pork: Place garlic, salt, oregano, cumin and black pepper in mortar; mash into paste with pestle. Stir in 1/2 cup broth and juice. Transfer marinade to large resealable plastic bag. Add pork and refrigerate 12-14 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 wjuices and guavas alongside.
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