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Sunday, September 2, 2012

Roast Pork Loin with Pickled Caramelized Guavas

By Juvy S. Iliwiliw

When it's feasting time, roast pork is the food of choice. Well-seasoned chops are a more everyday treat like this roast pork loin with pickled caramelized guavas recipe. You'll eat them down and then lick your fingers until you bite them off. I may be using my fingers in encoding this recipe, in fact, but it is still right, you won't ever want to let go eating until everything is gone on the platter.

You will need:

Pickled Caramelized Guavas
3 pounds fresh guavas, peeled, seeded, cut into ½-inch pieces

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 garlic cloves, peeled

1½ teaspoons salt

1½ teaspoons dried oregano

1 teaspoon ground cumin

1 teaspoon ground black pepper

1/3 cup (or more) beef broth

¼ cup sour orange juice or lime juice

1 5½-pound bone-in pork loin roast

Here's how:

For 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.

For pork: 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.

Preheat oven to 350oF. Transfer pork and marinade to large roasting pan. Roast until thermometer inserted into center registers 145oF, basting occasionally with pan juices and adding more broth by 1/4 cupfuls 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.

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