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

2/3 cup: 237 calories, 6g fat (2g saturated fat), 63mg cholesterol, 236mg sodium, 19g carbohydrate (12g sugars, 2g fiber), 23g 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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MBO'R User ID: 5344974 66466
Reviewed Aug. 11, 2010

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

Jeannine Savard User ID: 1496097 54367
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"

[email protected] User ID: 1665956 137623
Reviewed Feb. 5, 2009 Edited Nov. 16, 2016

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

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