Friday, October 09, 2009
It's National Pork Month!
State Fair Prize-Winning Recipes Copyright 1996
1 pound pork tenderloin, cut into bite-size pieces
1 1.25 oz package taco seasoning mix I used homemade
1 cup medium-spicy chunky salsa
½ cup peach preserves
2 cups hot cooked rice
¼ cup chopped fresh cilantro I left this out
Nonstick cooking spray
Toss pork with taco seasoning mix in a medium bowl to evenly coat pork. Spray large nonstick skillet with cooking spray. Heat skillet over medium heat and add pork. Cook, stirring frequently, until pork is cooked through (3 to 5 minutes). Stir in salsa and preserves. Cook, stirring occasionally, until heated through. Serve over hot cooked rice. Sprinkle with cilantro.
363 calories, 26 g protein, 3 g fat, 893 mg sodium, 63 mg chol, 59 g carbs, 1 g fiber
This was a super simple recipe that I got from a very nice free recipe booklet I requested from somewhere on the internet a while back. I see it here but that page isn't working for me right now. Maybe you'll have better luck or maybe you can find it somewhere else.
I thoroughly enjoyed this. It reminded me of Costco peach-mango salsa. I would definitely make this again. I could see why it won a prize.
Mine didn't look as tasty as the picture in the book which had chunks of fresh peaches which aren't called for in the recipe. I understand trying to make a picture look good but commercial food photography with undercooked food, fake food and taking liberties such as adding or changing ingredients, kind of bugs me sometimes. It especially bothers me in a cookbook since I think you should be looking at pictures of the food as it will look when you follow the recipe, not what it looks like when some food stylist constructs it from Play Doh or just cooks the outside of the food with a torch.
Oh wow, I just read that October is National Pork Month. You can celebrate with this recipe.
Question of the Day: When did you last eat pork? How was it prepared?