Roast Pork Loin With 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
• 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

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 350u0b0F. Transfer pork and marinade to large roasting pan. Roast until thermometer inserted into center registers 145u0b0F, 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.

fresh guavas, white wine, sherry vinegar, butter, golden brown sugar, sugar, black peppercorns, cloves, garlic, salt, oregano, ground cumin, ground black pepper, beef broth, sour orange juice, loin roast

Taken from www.epicurious.com/recipes/food/views/roast-pork-loin-with-pickled-caramelized-guavas-234804 (may not work)