Today, pork is one of the most commonly consumed meats worldwide.

Servings: Makes 8 servings

INGREDIENTS

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

Pork

• 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

PREPARATION

For pickled caramelized guavas:

1. Bring all ingredients to boil in heavy large saucepan.
2. Reduce heat to medium-low; simmer until almost all liquid evaporates, stirring often, about 30 minutes. (Can be made 2 days ahead. Cover; chill.)
3. Serve warm or at room temperature.

For pork:

1. Place first 5 ingredients in mortar; mash into paste with pestle.
2. Stir in 1/3 cup broth and juice. Transfer marinade to large resealable plastic bag.
3. Add pork and seal. Refrigerate 12 to 14 hours, turning occasionally.
4. Preheat oven to 350°F. Transfer pork and marinade to large roasting pan.
5. 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.
6. Transfer pork to platter; let stand 20 minutes before serving.
7. Slice pork and serve with juices and guavas alongside.