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Pork Picante

By: Susan Miller

"'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."

Rate/Review | Read Reviews (5)

Prep Time:
10 Min

Cook Time:
15 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 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

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.

Footnotes

Nutritional Analysis: One serving (2/3 cup meat mixture, calculated without rice) equals 241 calories, 7 g fat (2 g saturated fat), 74 mg cholesterol, 258 mg sodium, 21 g carbohydrate, 1 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 fruit, 1/2 starch.