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Guava adds an unexpected sweetness to traditional pork loin.

Pork Loin Braised with Guava

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

1. HEAT oil in a large stockpot. Add pork; brown lightly on all sides. Remove from pot.
2. 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.
3. 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.

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