Fruited Pork Picante Recipes

PEACH PORK PICANTE

Steps:

• Season pork with taco seasoning. Heat oil in a large skillet over medium high heat. Add seasoned pork and saute until browned, 5 to 7 minutes. Add salsa and peach preserves and mix well. Cover skillet and reduce heat. Let simmer gently for about 10 minutes and serve.

FRUITED PORK TENDERLOIN

Steps:

• Place cranberries and apricots in a small bowl; add boiling water. Soak for 8 minutes; drain. In a small skillet, saute the onion in butter until tender. Remove from the heat. Stir in the pecans, cranberries and apricots., Make a lengthwise slit down the center of each tenderloin, cutting two-thirds of the way through the meat. Place on a greased rack in a broiler pan; open tenderloins so they lie flat. Sprinkle with salt and pepper. , Brush with half of the preserves; top with fruit mixture. Bake at 375° for 30-35 minutes or until a thermometer reads 160°. Drizzle with remaining preserves.

FRUITED PORK CHOPS

Steps:

• Combine flour, oregano, salt, garlic powder and pepper in a shallow dish; coat chops, 1 at a time. In a nonstick skillet, brown the chops in olive oil on both sides. Transfer to a 5-qt. slow cooker., Drain pineapple, reserving juice; set pineapple aside. In a bowl, combine the 3/4 cup pineapple juice with reserved pineapple juice. Stir in the water, brown sugar, onion and tomato paste; pour over chops. Sprinkle with raisins., Cover and cook on low until meat is tender, 4-5 hours. Stir in pineapple chunks. Cover and cook 15 minutes longer or until heated through.

PORK PICANTE

Steps:

• 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.

PORK PICANTE

Steps:

• Cut pork into 1/2 inch cubes. Add oil to a large skillet over medium-high heat.
• Once oil is hot add half of pork and brown. Remove pork and repeat with other half of pork.
• Drain and return to skillet.
• Add vegetable juice with dissolved bouillon cube to skillet. Bring to a boil.
• Reduce heat add cover andsimmer 20 to 25 minutes until pork is no longer pink.
• In a small bowl stir together salsa, preserves, and corn starch.
• Stir mixture into skillet. Cook and stir over medium heat until thickened and bubbly.
• Cook and stir 2 minutes longer.

FRUIT-PECAN PORK ROAST

Steps:

• Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 45 minutes. , Meanwhile, in a large skillet, saute onions in 1 tablespoon of butter for 1 minute. Add orange juice and bay leaf; cook and stir over medium-high heat until thickened, about 4 minutes. Add the cranberry sauce, broth, pecans and vinegar; cook and stir until slightly thickened, about 5 minutes. Reduce heat; stir in the salt, pepper, sugar and remaining butter until butter is melted. Discard bay leaf. , Remove 1/4 cup sauce and stir in preserves; spoon over roast. Set remaining sauce aside. Bake 20-25 minutes longer or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing. Serve with reserved sauce.

PICANTE PORK CHOPS

Steps:

• Heat the oil in a skillet over medium-high heat.
• Add the pork chops and sauté for about 3 minutes on each side.
• Add the remaining ingredients.
• Lower the heat, cover, and simmer for 10 minutes or longer.