2 cups canned guava nectar
1 cup orange juice (you will need about 1 1/3 cup orange juice for total recipe)
1/2 cup red wine vinegar
1/3 cup fresh lime juice (you will need about 1 cup lime juice for total recipe)
For pork loin:
1 3 pound boneless pork loin
1/2 onion, minced
4 cloves garlic, minced
1/4 cup orange juice
1/2 cup lime juice
1 teaspoon cumin
2 teaspoons oregano
1 1/2 cups chopped papaya
2 avocado, sliced into 1/4 inch strips
1/4 cup minced cilantro
1/2 onion, minced
1 tablespoons lime juice
1 tablespoons orange juice
Cover pork loin with garlic, onion and spices. Put pork loin in gallon size Ziploc bag, pour orange and lime juices over pork, and marinate in refrigerator overnight.
Next day, preheat oven to 425 degrees. Remove pork from marinade and roast pork, fat-side down, for 10 minutes. Remove from oven and turn heat down to 300. Flip pork so that fat is now on top. Pour marinade from bag over pork. Cover pork. Baste every 30 minutes. Cook about 1 hours & 15 minutes, or until internal temperature reaches 170 (the suggested temperature varies, some folks prefer a less done roast, while others really like to cook the pork). Turn heat back up to 425 and cook 10 minutes to brown the outside of the roast. Remove from oven and let roast rest 10 minutes before slicing.
After you turn on the oven to preheat it, combine guava nectar, 1 cup orange juice and 1/2 cup red wine vinegar in saucepan and bring to boil over high heat, turn down to medium and boil/simmer until liquid is reduced to about 2 cups, stirring occasionally. Remove from heat and stir in lime juice.
About 30 minutes before pork is done roasting, combine salsa ingredients and mix in medium bowl, folding the ingredients as to not mush up your papaya and avocado.
Drizzle each slice of pork loin with guava-lime glaze. Serve with a side of papaya-avocado salsa.