Peachy Pork Picante

Peachy Pork Picante

The peach preserves add a hint of sweetness to this dish.

Prep Time

30

Minutes

Total Time

50

Minutes

Makes

8

Servings

1
pound pork tenderloin, cubed
4
tablespoons flour
1
package taco seasoning mix
1
jar picante sauce (16 oz)
1
jar peach preserves (if peach is unavailable, use apricot)
2
cups white rice
2
tablespoons canola oil
  1. Prepare white rice. In a resealable plastic bag add flour and taco seasoning. Add pork and shake to coat all sides of the pork.
  2. In a skillet over medium-high heat, add canola oil. When hot, add pork. Cook pork completely. When the pork is fully cooked, add 3/4 jar of the picante sauce. Bring to a bubble. If the mixture is too runny, stir in 1 tsp. of the flour mixture. More may be added as necessary.
  3. Just before serving, add 3-6 tablespoons of the peach preserves, depending on how sweet you want it. Serve over the white rice.
Makes Servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
1 tube of pork chorizo may be added for added flavor and texture. If adding chorizo, add just after the pork tenderloin has begun to brown. Add heat to this dish by using hot picante sauce.

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.