Worth a trip

Roast Pork Loin with Pickled Caramelized Guavas

Name: Roast Pork Loin with Pickled Caramelized Guavas
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

A small grocery run gets this on the table.

Ingredients

Steps

Match

directions

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.
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.
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.

Recipes sourced from Epicurious.com.

↑ Back to top

Directions