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Pork Picante

 Pork Picante
"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.
6 ServingsPrep/Total Time: 25 min.


  • 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


  • In a large resealable plastic bag, combine the first five
  • ingredients. Add the pork, a few pieces at a time, and shake to
  • coat.
  • 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,

2 of 2

Pork Picante (continued)

Nutritional Facts: 1/2 starch, 1/2 fruit.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer