Counter 02 · Pork
Guava-Glazed Pork Loin with Roasted Peppers
A skillet-roasted pork loin brushed with a sticky guava, lime and chipotle glaze and surrounded by sweet peppers and onions that soak up the drippings. A Miami favorite.
- Prep
- 20 min
- Cook
- 1 hr 5 min
- Serves
- 6
- Level
- Easy
Guava paste is a pantry staple in every Cuban bakery in Doral, and melted down with lime and a touch of chipotle it becomes a glaze that turns brick red and glossy in the oven. The loin roasts right on top of a bed of peppers and onions in one big skillet, so the vegetables collect the sweet, smoky drippings. Glaze only during the last 20 minutes; guava is mostly sugar and will scorch if it goes on early. Carve it at the table straight from the pan.
Method
-
Heat the oven to 400 F. Season the loin with salt and cumin and let it sit while the oven heats.
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Heat the oil in a 12-inch oven-safe skillet over medium-high heat and brown the loin on all sides, about 8 minutes total. Set it aside.
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Add the peppers, onion and garlic to the skillet, stir to coat in the fat, then set the loin on top of the vegetables.
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Roast 30 minutes. Meanwhile, melt the guava paste with the lime juice, chipotle, adobo sauce and 2 tbsp water in a small saucepan over low heat, whisking until smooth.
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Brush the loin thickly with glaze and roast 10 minutes; brush again and roast 10 to 15 minutes more, until the glaze is sticky and the center reads 140 F.
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Rest in the skillet 10 minutes, brush with the last of the glaze, and slice thick, spooning the peppers and pan juices alongside.
