- 1 pound pork tenderloin, cut into 1/8- to 1/4-inch slices
- 1 to 2 tablespoons vegetable oil
- 3 to 4 garlic cloves, minced
- 1 jar (16 ounces) salsa
- 1/4 cup peach preserves
- Hot cooked rice
- In a large skillet, saute pork in oil for 4 minutes. Add garlic; cook and stir 1 minute longer. Stir in salsa and preserves; bring to a boil. Reduce heat; cover and simmer for 2 minutes or until meat is no longer pink. Serve over rice. Yield: 3-4 servings.
Originally published as Peachy Pork in Quick Cooking May/June 2001, p11
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Peachy Pork
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Sep. 12, 2013
"This was great! My family loved the spice!"
Reviewed Jan. 15, 2012
"A bit too spicy for us. Ok, but probably won't make it again."