• 6servings
  • 1minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, C, P
MineralsCopper, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 2 pounds boneless pork loin roast

  3. 1 can (14 1/2 ounces) diced tomatoes , undrained

  4. 1 medium onion , chopped

  5. 2 cloves

  6. garlic , finely chopped

  7. 1 bay leaf

  8. 1 can (11 1/2 fluid ounces) guava nectar

  9. 1 teaspoon MAGGI Instant Chicken Flavor Bouillon

  10. 1 teaspoon ground white pepper

Instructions Jump to Ingredients ↑

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

  2. COMBINE tomatoes and 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.


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