iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Open-Face Bacon-and-Egg Sandwiches with Arugula

Ingredients:
5 bacon slices, halved crosswise
1 (4-inch) square ciabatta or focaccia bread, halved horizontally
3 tablespoons olive oil, divided
4 large thin tomato slices
1 small shallot, chopped
1/2 tablespoon white wine vinegar
1 cup (packed) arugula
2 large eggs
Parmesan cheese shavings

Instructions:
Cook bacon in heavy large skillet over medium-high heat until brown and crisp; transfer to paper towels to drain.
Wipe out skillet. Brush cut sides of bread with 1 tablespoon oil. Place bread, cut sides down, in skillet. Cook over medium heat until golden, about 3 minutes. Place 1 bread square, golden side up, on each of 2 plates. Top each with half of bacon, then 2 tomato slices.
Whisk 1 tablespoon oil, shallot, and vinegar in medium bowl to blend. Season dressing with salt and pepper. Add arugula and toss to coat.
Heat remaining 1 tablespoon oil in same skillet over medium heat. Crack eggs into skillet. Sprinkle with salt and pepper. Cook until whites are set and yolks are cooked as desired. Top each bread stack with egg, then arugula and cheese.
Mascarpone Tart with Honey, Oranges, and Pistachios

Ingredients:
1 refrigerated pie crust (half of 15-ounce package)
2 large navel oranges
1 8- to 8.8-ounce container chilled mascarpone cheese*
1/2 cup chilled heavy whipping cream
1/4 cup sugar
2 tablespoons honey, divided
1/4 teaspoon (generous) ground cardamom
2 tablespoons chopped pistachios
*Italian cream cheese; available at many supermarkets and Italian markets.

Instructions:
To cool the crust quickly, place it on a rack, position a fan a few feet away (aiming toward the crust), and turn the fan on medium speed.
Preheat oven to 400°F. Press pie crust onto bottom and up sides of 9-inch-diameter tart pan with removable bottom; fold sides in and press to extend sides 1/4 inch above rim of pan. Pierce crust all over with fork. Bake until golden brown, about 24 minutes. Cool completely on rack.
Meanwhile, grate enough orange peel to measure 1 1/4 teaspoons. Cut off remaining peel and pith from oranges. Slice oranges into thin rounds, then cut rounds crosswise in half. Place orange slices on paper towels to drain slightly.
Combine mascarpone, cream, sugar, 1 tablespoon honey, cardamom, and orange peel in medium bowl. Using electric mixer, beat just until blended and peaks form (do not overbeat or mixture will curdle). Spread filling evenly in cooled crust. Arrange orange slices atop tart in concentric circles; sprinkle with pistachios. Drizzle with remaining 1 tablespoon honey and serve.
Nacho Macaroni and Cheese

Ingredients:
2 cups small elbow macaroni
1/2 cup bottled thick and chunky salsa verde (medium heat)
1 cup (packed) fresh cilantro leaves
3 cups (packed) coarsely grated sharp cheddar cheese (12 ounces), divided
4 teaspoons all purpose flour
1 cup whole milk
3/4 cup heavy whipping cream
1/4 teaspoon (scant) ground cloves
1 cup large corn chips

Instructions:
Preheat oven to 425°F. Cook macaroni in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally, about 6 minutes. Drain.
Meanwhile, blend salsa and cilantro in processor. Toss 2 cups cheese and flour in medium bowl to coat.
Bring milk, cream, and cloves to simmer in large saucepan over medium-high heat. Add cheese mixture. Whisk until sauce is smooth, about 1 minute. Mix in macaroni; season with pepper.
Spread half of macaroni mixture in 11 x 7-inch baking dish. Drop half of salsa mixture over in dollops. Sprinkle with 1/2 cup cheese. Top with remaining macaroni mixture and salsa mixture. Sprinkle chips over. Top with 1/2 cup cheese. Bake until heated through, about 10 minutes.
Dark and White Chocolate Chunk Cookies

Ingredients:
2 2/3 cups bittersweet or semisweet chocolate chips, divided
1/4 cup (1/2 stick) unsalted butter
2 large eggs
1/2 cup (packed) golden brown sugar
2 teaspoons vanilla extract
3/4 cup self-rising flour
1/2 cup chopped crystallized ginger
3 1/2 ounces high-quality white chocolate (such as Lindt or Perugina)
very coarsely chopped

Instructions:
Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Stir 2 cups chocolate chips with butter in heavy small saucepan over low heat until melted and smooth; cool 10 minutes. Beat eggs and sugar in large bowl until well blended. Beat in melted chocolate mixture and vanilla, then flour. Stir in ginger and remaining 2/3 cup chocolate chips; let stand 10 minutes.
Drop cookie dough by rounded tablespoonfuls onto prepared baking sheets, spacing cookies 1 1/2 to 2 inches apart. Press white chocolate pieces into top of cookies, dividing equally. Bake until cookies look puffed and slightly dry on top, about 13 minutes. Cool cookies on sheets.
Spiced Beef Stew with Carrots and Mint

Ingredients:
2 tablespoons olive oil, divided
12 ounces beef tenderloin, cut into 1-inch cubes
1 cup sliced shallots (about 3 large)
8 ounces peeled baby carrots
2 teaspoons ground cumin
1 1/2 teaspoons pumpkin pie spice
1/8 teaspoon cayenne pepper
1 tablespoon all purpose flour
2 1/2 cups beef broth
1/3 cup chopped fresh mint
divided

Instructions:
Heat 1 tablespoon oil in large nonstick skillet over high heat. Sprinkle beef with salt and pepper. Add beef to skillet and sauté until cooked to desired doneness, about 2 minutes for medium-rare. Using slotted spoon, transfer beef to bowl. Add remaining 1 tablespoon oil to skillet. Add shallots and carrots and sauté until golden, about 3 minutes. Add all spices; stir 30 seconds. Sprinkle flour over; stir 30 seconds. Stir in broth and bring to boil. Reduce heat to medium; simmer until carrots are just tender, about 8 minutes. Return beef to skillet; cook until sauce thickens slightly, about 1 minute. Season stew to taste with salt and pepper. Stir in 1/4 cup chopped mint. Transfer stew to bowls. Sprinkle with remaining chopped mint and serve.
Parsnip Soup with Corned Beef and Cabbage

Ingredients:
3 (1/8-inch-thick) slices cooked corned beef (4 ounces), fat trimmed, chopped (3 tablespoons reserved, divided)
2 Turkish bay leaves
2 large parsnips (about 13 ounces), peeled, coarsely chopped
2 cups chopped onions
3 cups (or more) low-salt chicken broth
3 large savoy cabbage leaves, center ribs removed
1/4 cup heavy whipping cream

Instructions:
Sauté 2 tablespoons corned beef fat and bay leaves in large saucepan over medium-high heat until fat renders, about 2 minutes. Stir in parsnips and onions. Add 3 cups broth. Cover; simmer until parsnips are tender, about 10 minutes.
Meanwhile, cut cabbage and corned beef slices crosswise into very thin strips. Melt 1 tablespoon fat in medium skillet over medium-high heat. Add cabbage and corned beef. Sprinkle with salt and pepper. Toss until cabbage wilts, about 3 minutes.
Working in batches, puree soup with bay leaves and cream in blender until smooth. Return to same pan. Rewarm soup, thinning with more broth if too thick. Season with salt and pepper. Ladle into bowls. Mound corned beef and cabbage in center.
Simple Poached Salmon

Ingredients:
1 cup water
1/2 cup dry white wine
1 yellow onion slice
1 lemon slice
1 sprig dill
1/2 teaspoon salt
4 (6-ounce) salmon fillets

Instructions:
Combine the water and wine in the slow cooker and heat on high for 20 to 30 minutes. Add the onion, lemon, dill, salt, and salmon.
Cover and cook on high for about 20 minutes, until the salmon is opaque and cooked through according to taste. Serve hot or cold.
Potato, Cheddar, and Chive Soup

Ingredients:
4 large potatoes, peeled and sliced
4 cups chicken stock, plus more as needed
1 large clove garlic
1 cup shredded sharp Cheddar cheese, or a mixture of sharp Cheddar and smoked Gouda
1/4 cup chopped fresh chives
Salt and freshly ground black pepper
1 cup heavy cream, half-and-half, or sour cream (optional)
1/4 cup crumbled sharp Cheddar cheese
for garnish

Instructions:
Place the potatoes and 1 cup of the stock in the slow cooker. Cover and cook on high for 2 hours, or until the potatoes are just tender.
Transfer two-thirds of the potatoes to a food processor or blender, along with the cooking liquid. Add the garlic. Blend to the desired consistency: a blender will yield a smooth texture, a food processor a rough, rustic consistency.
Return the potato purée to the slow cooker and stir in the shredded cheese, the remaining 2/3 cup stock, and the chives. Cover and cook on low for 30 minutes, or until the soup is well heated. Add extra stock or water if the soup is too thick. Break up the whole potato slices with a fork to achieve a texture that suits you. Season with salt and pepper. Stir in the cream just before serving.
Ladle into soup bowls, sprinkle with the crumbled cheese, and serve immediately.
For a Southwestern version of this soup, use cilantro instead of chives, and add 1 (4-ounce) can chopped roasted green chiles and 1 teaspoon each ground cumin and coriander.
Provençal Chicken Stew

Ingredients:
3/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon salt
1 chicken, cut into serving pieces and skinned
1/4 cup olive oil
1 yellow onion, finely chopped
1 clove garlic, minced
1/2 cup dry white wine
1 (14 1/2-ounce) can crushed tomatoes
Freshly ground black pepper
1/4 cup chopped fresh parsley, for garnish
1/4 cup fresh basil leaves, cut into chiffonade, for garnish
1 cup black Nyons or kalamata olives
for garnish

Instructions:
Combine the 3/4 cup flour and the salt in a resealable plastic bag. Add the chicken to the bag, several pieces at a time, and shake to coat completely.
Heat a large sauté pan over medium-high heat and add the oil. Add the chicken and cook, turning once, for 8 to 10 minutes, until browned on both sides. Using tongs, transfer to paper towels to drain, then arrange in the slow cooker.
Set the sauté pan over medium-high heat and add the onion and the 2 tablespoons flour. Sauté, stirring frequently, for 10 minutes, or until lightly browned. Add the garlic and stir for 2 to 3 minutes. Add the wine and stir to scrape up the browned bits from the bottom of the pan. Increase the heat to high and add the tomatoes and pepper to taste. Cook, stirring frequently, for 10 to 15 minutes, until some of the tomato liquid evaporates.
Pour the onion mixture over the chicken in the slow cooker. Cover and cook on low for 3 to 8 hours, until the chicken is tender. At 3 to 4 hours, the chicken will still be firm and hold its shape. At 6 to 8 hours, the meat will be falling off the bone.
Divide the chicken among dinner plates and garnish with the parsley, basil, and olives. Serve immediately.
Chicken Paprikash with Sour Cream

Ingredients:
2 medium onions, thinly sliced, 1 teaspoon kosher salt, 1 tablespoon sweet paprika, 1 teaspoon hot paprika, 1 garlic clove, peeled and halved, 3 pounds chicken legs, 1/2 teaspoon freshly ground black pepper, 1 1/2 teaspoons olive oil, 1 1/2 teaspoons unsalted butter, 1/2 cup chicken stock or low-sodium chicken broth, 1/4 cup sour cream, Fresh dill, chopped, for garnish, Slow cooker

Instructions:
In slow cooker, stir together onions, 1/2 teaspoon salt, and paprika. Spread mixture evenly over bottom of insert.
Rub garlic halves over chicken, then sprinkle chicken with pepper and remaining 1/2 teaspoon salt. In medium saucepan over moderately high heat, heat butter and oil until hot but not smoking. Add chicken pieces and brown, turning occasionally, until golden, about 6 minutes. Transfer to slow cooker (do not clean pan), layering chicken on top of onion mixture.
In same saucepan over high heat, bring stock to simmer, scraping up browned bits from bottom of pan. Pour over chicken in slow cooker, cover, and cook on low until chicken is tender but not falling off bone, 5 to 6 hours.
Stir sour cream into sauce. Garnish with dill and serve.
Aqua Pearl

Ingredients:
3/4 cup soursop (guanabana) juice* or pineapple juice
6 tablespoons gin
4 teaspoons fresh lemon juice
4 teaspoons Simple Syrup
1 1/2 teaspoons blue curaçao liqueur
4 dashes of angostura bitters
Ice cubes
2 unsprayed purple orchids (optional)

Instructions:
Mix first 6 ingredients in cocktail shaker. Fill with ice. Cover and shake well. Strain into 2 Daiquiri or Martini glasses. Garnish each with orchid, if desired, and serve.
*Soursop (guanabana) juice is similar to pineapple juice and is available at Latin markets nationwide.
Lobster and Stone Crab Enchilado

Ingredients:
2 uncooked frozen lobster tails (1 1/2 pounds total), thawed, cut in half lengthwise, each half cut into thirds with shell intact
1 tablespoon fresh lime juice
1/4 cup olive oil
1/3 cup chopped onion
2 tablespoons chopped green bell pepper
2 garlic cloves, chopped
1 tablespoon chopped fresh parsley
1/4 teaspoon paprika
2 large plum tomatoes, seeded, diced
1/2 cup canned tomato purée
3/4 cup bottled clam juice
1/2 cup dry Sherry wine
1 bay leaf
1/4 teaspoon cayenne pepper
1 pound stone crab claws
cracked

Instructions:
Place thawed lobster and fresh lime juice in medium bowl; toss to coat. Let stand 15 minutes, tossing lobster occasionally.
Heat olive oil in heavy large pot over high heat. Add lobster pieces and any accumulated juices. Sauté until lobster shells turn bright orange, about 4 minutes. Using slotted spoon, return lobster to same bowl. Reduce heat to medium. Add chopped onion and chopped bell pepper to pot; sauté until soft, about 5 minutes. Add chopped garlic cloves, fresh parsley, and paprika and sauté 1 minute. Add diced tomatoes and tomato purée. Cook until juices thicken, stirring frequently, about 8 minutes. Add clam juice, dry Sherry, and bay leaf. Season to taste with salt. Add cayenne pepper. Bring mixture to boil, then add stone crab claws and reserved lobster with any accumulated juices. Reduce heat to medium-low, cover, and simmer until lobster meat is cooked through and tender, about 10 minutes.
Callaloo Stew

Ingredients:
1/4 cup sunflower oil or canola oil
1 cup chopped green onions
2 garlic cloves, chopped
1 large fresh thyme sprig
1/2 Scotch bonnet chile or habanero chile, seeded, minced
4 cups low-salt chicken broth
2 cups 3/4-inch cubes seeded peeled sugar pumpkin or butternut squash (about 3/4 pound)
1/2 pound smoked ham, cut into 1/2-inch cubes (about 1 1/2 cups)
1 1/2 cups 1/2-inch-thick rounds trimmed okra
1 pound fresh callaloo or 10 ounces spinach
stalks trimmed and discarded
leaves chopped

Instructions:
Heat oil in heavy large pot over medium-high heat. Add green onions, garlic, thyme, and chile. Sauté until soft, about 2 minutes. Add broth, pumpkin, ham, and okra. Bring to boil; reduce heat to medium and simmer until vegetables are tender, stirring occasionally, about 10 minutes. Add callaloo; cook until wilted and leaves are tender, stirring frequently, about 3 minutes. Season to taste with salt and pepper.
Guava-Stuffed Chicken with Caramelized Mango

Ingredients:
3/4 cup olive oil
1/4 cup fresh lemon juice
6 garlic cloves, chopped
3 tablespoons chopped fresh parsley
2 tablespoons fresh thyme leaves
6 large skinless boneless chicken breast halves
3 ounces cream cheese, room temperature
2 tablespoons guava paste* (about 1 1/2 ounces)
2 1/2 ounces fresh spinach leaves, chopped (2 cups loosely packed)
2 tablespoons canola oil
1/2 cup dry white wine
1/2 cup low-salt chicken broth
4 tablespoons (1/2 stick) butter
1 large mango
halved
pitted
peeled
cut into 1/2-inch-thick slices

Instructions:
Whisk first 5 ingredients in large bowl. Add chicken breasts; turn to coat. Cover chicken breasts and chill 3 to 4 hours, turning occasionally.
Whisk cream cheese and guava paste in medium bowl to blend. Stir in spinach. Cover and chill to firm slightly, at least 2 hours. Transfer to pastry bag.
Remove 1 chicken breast from marinade, scraping excess marinade back into bowl. Insert small sharp knife into 1 side of chicken breast; move knife in arc to create large pocket, keeping opening about 1 1/2 inches long. Repeat with remaining chicken. Pipe filling through openings in chicken breasts to fill pockets. Close openings with metal turkey pins or toothpicks. (Can be made 4 hours ahead. Cover and chill.)
Heat 1 tablespoon canola oil in each of 2 heavy large skillets over medium heat. Add 3 chicken breasts to each skillet. Cook chicken until brown, about 3 minutes per side. Transfer to plate. Transfer any juices from 1 skillet into second skillet. Add wine and broth to second skillet. Bring to boil. Add chicken breasts to wine mixture in skillet. Cover skillet; reduce heat to medium and simmer until chicken is cooked through, basting occasionally, about 10 minutes. Transfer chicken to work surface; let stand 10 minutes.
Meanwhile, melt butter in another heavy large skillet over medium-high heat. Add mango slices and sauté until brown, about 2 minutes per side.
Slice chicken diagonally into 1/2-inch-thick slices. Arrange chicken on platter. Boil juices in skillet until slightly thickened and sauce is reduced to 3/4 cup, about 3 minutes. Drizzle sauce over chicken and surround with mango.
*A firm block of concentrated fruit available at some supermarkets, at Latin markets, and at cafecubano.com.
D.i.y. Drinks Bar

Ingredients:
In bowls
put out diced pineapple
mango
watermelon
kiwi
lemon
lime
orange
and grapefruit; raspberries
blueberries
and diced strawberries; mint and basil. Arrange spiced syrups (Citrus Spice Syrup
<epi:recipelink id="234832">Ginger Spice Syrup</epi:recipelink> )
sparkling water
crushed ice
measuring spoons
muddlers
vodka
gin
rum
and tequila on the table.

Instructions:
1. Place 2 tablespoons diced fruit, 1 tablespoon citrus fruit, and some herb leaves in a glass.
2. Crush with a spoon or muddler.
3. Add 2 tablespoons syrup, or to taste.
4. Fill glass with crushed ice.
5. Mix in spirits.
6. Top with sparkling water or club soda.
Pineapple, lemon, mint, citrus syrup, vodka
Mango, lime, ginger syrup, gin
Watermelon, orange, rum
Kiwi, grapefruit, tequila
Pisco Punch

Ingredients:
1 4-pound pineapple, peeled, cut into 1-inch pieces
1 750-ml bottle Pisco
2 cups Simple Syrup
1 1/2 teaspoons grated lime peel
1 1/2 teaspoons grated white grapefruit peel
2/3 cup fresh lemon juice
Ice cubes
12 pineapple leaves (optional)

Instructions:
Place pineapple pieces in large jar. Pour Pisco over. Cover and refrigerate 3 days, shaking occasionally. Divide Simple Syrup between 2 bowls. Mix grated lime peel into 1 bowl and grated grapefruit peel into the other. Cover and refrigerate both syrups overnight.
Strain Pisco into pitcher; discard pineapple.
Strain both syrups into Pisco. Add lemon juice; stir to blend. Fill 12 small glasses with ice, then add punch. Garnish with pineapple leaves, if desired.
Black-Eyed Pea and Pumpkin Salad

Ingredients:
1 cup dried black-eyed peas
4 cups water
1/2 medium onion
1 bay leaf
1/2 teaspoon salt
1 1/2 cups 1/2-inch cubes seeded peeled sugar pumpkin or butternut squash (about 6 ounces)
3 tablespoons water
1 tablespoon olive oil
1 small garlic clove, minced
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons fresh lime juice
1 cup thinly sliced red onion
1/4 cup chopped green bell pepper
1/4 cup chopped seeded peeled cucumber
1 plum tomato, seeded, chopped
2 tablespoons chopped fresh basil

Instructions:
Place peas in large saucepan. Add enough water to cover by 3 inches. Let peas soak 2 hours. Drain peas; return to same pan. Add 4 cups water, onion, bay leaf, and salt. Bring to boil; reduce heat to medium, cover partially, and simmer until peas are tender, about 30 minutes. Discard onion and bay leaf. Drain. Transfer peas to rimmed baking sheet to cool. (Can be prepared 1 day ahead. Cover and refrigerate.)
Preheat oven to 400°F. Arrange pumpkin in single layer in 8x8x2-inch glass baking dish. Drizzle with 3 tablespoons water and oil. Sprinkle with salt and pepper. Bake until tender when pierced, turning occasionally, about 15 minutes. Add garlic; stir to coat. Cool.
Whisk oil and lime juice in bowl. Season dressing with salt and pepper. Combine all remaining ingredients and peas in large bowl. Add dressing; toss. Season with salt and pepper. Add pumpkin; toss. (Can be made 2 hours ahead. Let stand at room temperature.)
Roasted Spiced Chicken with Cinnamon- and Honey-Glazed Sweet Potatoes

Ingredients:
1/2 cup chopped onion
4 garlic cloves, chopped
3 tablespoons apple cider vinegar
2 tablespoons honey
1 tablespoon allspice berries, ground in spice mill or coffee grinder
1 tablespoon chopped peeled fresh ginger
1 1/2 teaspoons finely chopped fresh thyme
1 teaspoon salt
1 teaspoon ground black pepper
1/2 Scotch bonnet chile or habanero chile, seeded, minced
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 whole chicken leg-thigh pieces (about 2 1/4 to 2 1/2 pounds)
2 tablespoons olive oil
Nonstick vegetable oil spray
2 tablespoons (1/4 stick) butter, melted
2 tablespoons honey
1 tablespoon fresh lime juice
1/2 teaspoon ground cinnamon
2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1/3-inch-thick rounds
Mango chutney

Instructions:
Place onion, garlic, apple cider vinegar, honey, ground allspice, chopped fresh ginger, chopped fresh thyme, salt, ground black pepper, seeded and minced chile, cinnamon, and nutmeg in processor. Purée marinade until coarse paste forms. Place chicken in large resealable plastic bag. Add marinade to chicken in bag and seal. Turn chicken to coat. Refrigerate at least 8 hours or overnight, turning chicken occasionally.
Preheat oven to 400°F. Arrange chicken pieces, with marinade still clinging to chicken, on rimmed baking sheet. Brush chicken with oil. Roast until cooked through, about 45 minutes.
Spray another rimmed baking sheet with nonstick spray. Whisk butter, honey, lime juice, and ground cinnamon in large bowl. Add potato slices; toss to coat. Arrange potato slices in single layer on prepared baking sheet. Sprinkle with salt and pepper. Bake potatoes alongside chicken until tender, about 25 minutes. Serve chicken with potatoes, passing mango chutney separately.
Corn Soup with Potatoes and Smoked Ham

Ingredients:
1/4 cup lard
1 1/2 cups diced smoked ham steak (about 8 ounces)
1 cup chopped white onion
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
2 garlic cloves, chopped
2 cups fresh corn kernels (cut from about 4 ears of corn) or 2 cups frozen corn kernels
1 10-ounce smoked ham hock
1 medium Yukon Gold potato, peeled, cut into 1-inch pieces
5 cups water

Instructions:
Melt lard in heavy large pot over high heat. Add ham steak, onion, both bell peppers, and garlic; sauté until vegetables are tender, about 10 minutes. Add corn and stir 5 minutes. Add ham hock and potato, then 5 cups water; bring to boil. Reduce heat to medium-low; simmer partially covered 1 hour. Remove ham hock. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm over medium heat before serving.)
Roast Pork Loin with Pickled Caramelized Guavas

Ingredients:
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

Instructions:
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.
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.
Preheat oven to 350°F. 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.
Transfer pork to platter; let stand 20 minutes before serving. Slice pork and serve with juices and guavas alongside.