I cut up the pork tenderloin and placed the pieces on a flat tray. Following other suggestions, I sprinkled garlic powder, and paprika, along with the salt & pepper. Then, using a large flat pancake turner, I scooped the meat and placed it on the bag containing the cornmeal, which I had spread all over the gallon-sized bag, ensuring all meat was covered. The people who had bad experiences with the cornmeal, I think it was because they undercook their meat. The other changes I made was to smash the peaches as much as possible, due to picky eaters at home, and used a jar of taco sauce - medium flavor instead of salsa. I also simmered a bit longer - for about 40 minutes, which made it much thicker. All and all it was a very good recipe and we will be cooking it again.
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I cut up the pork tenderloin and placed the pieces on a flat tray. Following other...