Pork Picante Recipe

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"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.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings


  • 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, optional

Nutritional Facts

1 serving (2/3 cup meat mixture calculated without rice) equals 237 calories, 6 g fat (2 g saturated fat), 63 mg cholesterol, 236 mg sodium, 19 g carbohydrate, 2 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable 1/2 starch 1/2 fruit


  1. In a large resealable plastic bag, combine the first five ingredients. Add the pork, a few pieces at a time, and shake to coat.
  2. 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. Yield: 6 servings.
Originally published as Pork Picante in Light & Tasty February/March 2003, p9

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviewed Aug. 11, 2010

"Easy to make - my kids love it and ask me to make often"

Reviewed Mar. 12, 2009

"This is one of my favorite recipes for Pork when I am in a hurry, I always have the ingredients on hand and my family loves the flavour of the spices and sauce.

Jeannine Savard"

Reviewed Feb. 5, 2009

"This is a wonderful tasting recipe. A definite keeper in our home!"

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