Roast Pork Loin with Pickled Caramelized Guavas

Ingredients for Roast Pork Loin with Pickled Caramelized Guavas

• 1.4kg fresh guavas, peeled, seeded, cut into 1/2-inch pieces

• 350ml dry white wine

• 90ml 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

• 80ml (or more) beef broth

• 60ml sour orange juice or lime juice

• 1 2.5kg bone-in pork loin roast

How to make Roast Pork Loin with Pickled Caramelized Guavas

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.

Place first 5 ingredients in mortar; mash into paste with pestle. Stir in 80ml broth and juice. Transfer marinade to large resealable plastic bag. Add pork and seal. Refrigerate 12 to 14 hours, turning occasionally.

Preheat oven to 177°C. Transfer pork and marinade to large roasting pan. Roast until thermometer inserted into centre registers 63°C, basting occasionally with pan juices and adding more broth by 60ml fuls if dry, about 1 hour 45 minutes.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.