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Pork Picante Recipe

"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. YIELD: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


  • 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.

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.

Reviews for Pork Picante

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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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Wine Pairings

Medium-Bodied White Wine

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