- 1-1/2 cups uncooked instant brown rice
- 1 pork tenderloin (1 pound), cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons reduced-sodium taco seasoning
- 1 cup salsa
- 3 tablespoons peach preserves
- Cook rice according to package directions. Meanwhile, place pork in a large bowl; drizzle with oil. Sprinkle with taco seasoning; toss to coat.
- Place a large nonstick skillet coated with cooking spray over medium heat. Add pork; cook and stir 8-10 minutes or until no longer pink. Stir in salsa and preserves; heat through. Serve with rice. Yield: 4 servings.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Peachy Pork with Rice
"We enjoyed this very much. I used an excellent Mexican-style salsa and apricot fruit spread in place of the peach jam. But since there are only two of us we ended up with leftovers, which I prefer to avoid. Next time I will use either skinless boneless chicken thighs or will sacrifice tenderness for portion control and go with a boneless pork chop."
"Super easy to cook after work but not overly flavorful"
"Flavorful and easy."
"This dish was very easy to make and had good flavor. The sauce wasn't exactly what we expected. I was hoping for a sweeter sauce (more peach flavor) while my husband wanted a spicier sauce. I think next time I will make a sweeter sauce for me and use a spicier salsa for him. Otherwise it was great! We also served with cooked quinoa instead of rice."
"Simplicity itself...this is a delicious dish. I cut it in half to serve 3 people, using 8 oz. of pork and it was enough. Loved it."
"This was delicious, fast, and easy. Prefect satisfying meal on a busy weeknight."
"This one was a good one too. I made it per recipe as always the first time I try a new one. Next time will add a few ingredients to it."
"Great quick recipe. The salsa makes it look like you chopped vegetables! I added an onion and cooked it with the pork and used apricot preserves. I used a homemade taco seasoning that is fine with beef but it must "absorb" differently with the pork tenderloin because it was much spicier for comparable proportions."