Pork Loin Braised with Guava
Guava adds an unexpected sweetness to this savory pork loin dish.
2 tablespoons olive oil
2 pounds boneless pork loin roast
1 (14.5-ounce) can diced tomatoes, undrained
1 medium onion, peeled and chopped
2 cloves garlic, peeled and finely chopped
1 bay leaf
1 (11.5-ounce) can Guava KERNS® from LIBBY'S Refrigerated All Nectar
1 teaspoon MAGGI® Instant Chicken Bouillon
1 teaspoon ground white pepper
- Heat oil in a large stockpot. Add pork; brown lightly on all sides. Remove from pot.
- Combine tomatoes with juice, onion, garlic and bay leaf in stockpot. Cook, stirring frequently and scraping brown bits from bottom of pot, for 2 minutes. Stir in nectar, bouillon and pepper; bring to a boil. Return pork to pot; cover. Reduce heat to low; cook, turning pork over once, for about 1 hour or until pork is tender and no longer pink in center.
- Place pork on a serving platter; pour sauce over pork. Serve with sauce.
Makes 6 servings.
Recipe is the property of Nestlé® and Meals.com, used with permission.