Roast Pork Loin with Pickled Caramelized Guavas

Name: Roast Pork Loin with Pickled Caramelized Guavas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 79 milliliters (or more) beef broth; 15 whole black peppercorns; 6 Tbsps butter; 355 milliliters dry white wine; 9 garlic cloves, peeled; 3 Tbsps golden brown sugar; 1 teaspoon ground cumin; 1 teaspoon ground black pepper; 1 kilograms fresh guavas, peeled, seeded, cut into 1/2-inch pieces; 59 milliliters sour orange juice or lime juice; 2 teaspoons dried oregano; 2 kilograms bone-in pork loin roast; 2 teaspoons salt; 6 Tbsps Sherry vinegar; 3 Tbsps sugar

Need a gluten free main course? Roast Pork Loin with Pickled Caramelized Guavas could be an amazing recipe to try. One portion of this dish contains roughly 75g of protein, 23g of fat, and a total of 687 calories. This recipe covers 44% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up beef broth, oregano, butter, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

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.)

Equipment you will use

Sauce Pan

Serve warm or at room temperature.

Place first 5 ingredients in mortar; mash into paste with pestle. Stir in 1/3 cup broth and juice.

Ingredients you will need

Broth

Juice

Equipment you will use

Mortar And Pestle

Transfer marinade to large resealable plastic bag.

Ingredients you will need

Marinade

Equipment you will use

Ziploc Bags

Add pork and seal. Refrigerate 12 to 14 hours, turning occasionally.

Ingredients you will need

Pork

Preheat oven to 350°F.

Equipment you will use

Oven

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.

Ingredients you will need

Marinade

Broth

Pork

Equipment you will use

Roasting Pan