1/4 cup fresh orange juice
2 tablespoons fresh lime juice
1/2 teaspoon grated lime zest
1 tablespoon minced shallots
1 teaspoon minced garlic
1 teaspoon minced ginger
1/4 teaspoon ground coriander
1/4 cup granulated sugar
1 (3 to 3 1/2 pound) boneless pork loin
6 to 8 garlic cloves, peeled and sliced lengthwise into 1/4-inch pieces
1 1/2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
2 tablespoons olive oil
Calypso Rice, recipe follows
Combine orange juice, lime juice, lime zest, shallots, garlic, ginger, coriander, sugar, and guava jelly in a small saucepan and bring to a boil. Cook until the mixture is reduced slightly, about 5 minutes.
Preheat oven to 425 degrees F.
Using a sharp knife, cut slits evenly all over the pork loin. Stuff garlic slices into the slits. Season the pork with the salt and pepper.
Heat olive oil in a large saute pan over high heat. Sear the pork on all sides, about 3 to 4 minutes per side. Remove pork from the skillet and place in a roasting pan. Roast until an instant-read thermometer inserted into the center of the roast registers 145 to 150 degrees F, about 40 to 45 minutes. 5 minutes before removing the roast from the oven, evenly spread the glaze over the top. Remove from the oven and tent with aluminum foil to keep warm. Let rest for 10 to 15 minutes before carving.
Slice pork. Serve with Calypso Rice and remaining guava glaze.
1 tablespoon olive oil
2 large garlic cloves, peeled and smashed
1 cup brown rice
2 tablespoons honey
2 sprigs fresh thyme
1 teaspoon pick-a-peppa sauce
2 cups chicken stock
1 1/2 cups finely chopped fresh mustard greens
1 cup diced yellow squash
1/2 cup peeled, seeded, and chopped tomatoes
Heat oil in a large saucepan over high heat. Add the garlic cloves and rice and cook, stirring, until well browned, about 2 minutes.
Yield: about 3 cups