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Peachy Pork with Rice


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This dish was absolutely fantastic. Especially with the lemon-garlic green beans on the side! Of course, there wasn't much "peachy" taste to the meal. I would have enjoyed a bit more sweetness and would probably add a little more of the preserves next time. Husband and children at every last bite as they sang my praises :) Delicious and easy... this one's a keeper.

Peachy Pork with Rice

1 1/2 cups uncooked rice (brown or white)
1 lb. pork tenderloin cut into 1-inch cubes
1 Tbsp. olive oil
2 Tbsp taco seasoning (you can use store bought or refer to my recipe here)
1 cup salsa (I used Pace Mild Chunky Salsa)
3 Tbsp peach preserves (I used apricot because I couldn't find peach and would probably use about 1/3 cup or more!)

Cook rice according to package directions (substituting broth for water if more flavor is desired.) Meanwhile, place pork in a large bowl; drizzle with olive oil. Sprinkle with taco seasoning; toss to coat.

In a large skillet coated with coking spray, cook pork for 8-10 minutes or until no longer pink. Stir in salsa and preserves; heat through. Serve over rice.

For Lemon Garlic Green Beans:
In a large nonstick skillet coated with cooking spray, cook and stir 1 lb fresh, trimmed green beans in 2 tsp olive oil over medium heat 10-13 minutes or until crisp-tender. Add 2 minced garlic cloves; cook 1 minute longer. Stir in 1 Tbsp lemon juice, 1/4 tsp salt and 1/8 tsp pepper. Garnish with grated lemon peel if desired.

*Courtesy of Taste of Home: Healthy Cooking*


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