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Recipes

Roast Pork Loin with Pickled Caramelized Guavas

By Beatriz LlamasPhotography by Mark Thomas
Image may contain Plant Food Meal Supper Dinner Dish Hot Dog and Lunch

Recipe information

  • Yield

    8 Servings

Ingredients

Pickled caramelized guavas

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

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 (or more) beef broth

1

/4 cup sour orange juice or lime juice

1

5 1/2-pound bone-in pork loin roast

Need to make a substitution?

Preparation

  1. For pickled caramelized guavas

    Step 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. DO AHEAD Can be made 2 days ahead. Cover; chill. Serve warm or at room temperature.

  2. for pork

    Step 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.

    Step 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.

    Step 4

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

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