Roast Pork Loin with Pickled Caramelized Guavas
A luxurious roasted pork loin dish featuring tender meat marinated in citrus and spices, served alongside sweet-tart pickled caramelized guavas. This Cuban-inspired recipe combines the richness of pork with the tropical flavor of guavas.
Ingredients
- •3 pounds fresh guavas
- •1½ 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 cloves garlic
- •1½ teaspoons salt
- •1½ teaspoons dried oregano
- •1 teaspoon ground cumin
- •1 teaspoon ground black pepper
- •⅓ cup beef broth
- •¼ cup sour orange juice
- •5½ pounds bone-in pork loin roast
Cooking Instructions
- 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.
30 min
- 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.
780 min
- 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.
105 min
- 4.
Transfer pork to platter; let stand 20 minutes before serving. Slice pork and serve with juices and guavas alongside.
20 min
