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Pork Picante

"Lots of outdoor activity on our farm stimulates the appetites of my husband and three teenagers. This meal always satisfies them," writes Susan Miller from Marion, Illinois.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings

Ingredients

  • 1/3 cup all-purpose flour
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1-1/2 pounds pork tenderloin, cut into 3/4-inch cubes
  • 1 tablespoon canola oil
  • 1 cup salsa
  • 1/3 cup peach preserves
  • Hot cooked rice, optional

Directions

  • In a large resealable plastic bag, combine the first five ingredients. Add the pork, a few pieces at a time, and shake to coat.
  • In a large nonstick skillet or wok, brown pork in oil. Add salsa and peach preserves; cover and simmer for 10-15 minutes or until meat is no longer pink. Serve over rice if desired.
Nutrition Facts
2/3 cup: 237 calories, 6g fat (2g saturated fat), 63mg cholesterol, 236mg sodium, 19g carbohydrate (12g sugars, 2g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch, 1/2 fruit.
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