Roast Pork Loin with Pickled Caramelized Guavas

Ingredients

• 0.3 cup beef broth ()
• 15  peppercorns whole black
• 6 tablespoons butter 
• 1.5 cups wine dry white
• 9  garlic clove peeled
• 3 tablespoons brown sugar 
• 1 teaspoon ground cumin 
• 1 teaspoon pepper black
• 3 pounds guava fresh peeled seeded cut into 1/2-inch pieces
• 0.3 cup orange juice sour
• 1.5 teaspoons oregano dried
• 5.5 pound pork loin bone-in
• 1.5 teaspoons salt 
• 6 tablespoons sherry vinegar 
• 3 tablespoons sugar 

Equipment

• sauce pan
• oven
• roasting pan
• kitchen thermometer
• ziploc bags
• mortar and pestle

Directions

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