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Roast Pork Loin With Pickled Caramelized Guavas

May 9, 2008

The pig is one of the oldest forms of livestock, having been domesticated as early as 5000 BC. It is believed to have been domesticated either in the Near East or in China from the wild boar. The adaptable nature and omnivorous diet of this creature allowed early humans to domesticate it much earlier than many other forms of livestock, such as cattle. 

Today, pork is one of the most commonly consumed meats worldwide.

 

Servings: Makes 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

PREPARATION

For pickled caramelized guavas:

  1. Bring all ingredients to boil in heavy large saucepan.
  2. Reduce heat to medium-low; simmer until almost all liquid evaporates, stirring often, about 30 minutes. (Can be made 2 days ahead. Cover; chill.)
  3. Serve warm or at room temperature.

For pork:

  1. Place first 5 ingredients in mortar; mash into paste with pestle.
  2. Stir in 1/3 cup broth and juice. Transfer marinade to large resealable plastic bag.
  3. Add pork and seal. Refrigerate 12 to 14 hours, turning occasionally.
  4. Preheat oven to 350°F. Transfer pork and marinade to large roasting pan.
  5. 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.
  6. Transfer pork to platter; let stand 20 minutes before serving.
  7. Slice pork and serve with juices and guavas alongside.

Written by alice · Filed Under Recipes 

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