My Top Picks

Pork Picante

Ingredients

  • 1/4 c. all-purpose unbleached white flour
  • 1 t. chili powder
  • 1/4 t. ground cumin
  • 1/4 t. garlic powder
  • 1/4 t. cayenne pepper
  • 1-1/2 lb. pork tenderloin, sliced or cubed
  • 1 Tbls. canola oil
  • 1 c. salsa
  • 1/3 c. peach preserves
  • 4 c. hot cooked rice (Uncle Ben’s converted brown rice or Basmatti)

Instructions

In a large re-sealable plastic bag, combine flour, chili powder, cumin, garlic powder and cayenne pepper.

Add the pork, a few pieces at a time, and shake to coat.

Refrigerate for about 4-6 hours (no more).

In a large nonstick skillet, 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.