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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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. Ingredients:
1/3 cup king arthur unbleached 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 |
Directions:
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.
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