Pork With Peach Picante Sauce Recipes

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PEACHY PORK PICANTE



Peachy Pork Picante image

Make and share this Peachy Pork Picante recipe from Food.com.

Provided by Barefoot Beachcomber

Categories     Pork

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 lb boneless pork, cut into 3/4 inch cubes
1 tablespoon taco seasoning
1 teaspoon vegetable oil
1 cup chunky salsa
1/2 cup peach preserves

Steps:

  • Coat pork cubes with taco seasoning.
  • Heat oil in a heavy nonstick skillet over medium high heat. Saute pork 2-3 minutes, stirring occasionally until browned on all sides.
  • Add salsa and preserves.
  • Reduce heat to low, cover and simmer 15-20 minutes.

Nutrition Facts : Calories 383.6, Fat 18.2, SaturatedFat 6.2, Cholesterol 76, Sodium 463.7, Carbohydrate 31.6, Fiber 1.5, Sugar 21.4, Protein 22.6

JUST PEACHY PORK TENDERLOIN



Just Peachy Pork Tenderloin image

I had a pork tenderloin and ripe peaches that begged to be put together. The results proved irresistible! This fresh entree tastes like summer. -Julia Gosliga, Addison, Vermont

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1 pound pork tenderloin, cut into 12 slices
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
4 medium peaches, peeled and sliced
1 tablespoon lemon juice
1/4 cup peach preserves

Steps:

  • Flatten each tenderloin slice to 1/4-in. thickness. Sprinkle with salt and pepper. In a large nonstick skillet over medium heat, cook pork in oil until tender. Remove and keep warm., Add peaches and lemon juice, stirring to loosen browned bits from pan. Cook and stir until peaches are tender, 3-4 minutes. Stir in the pork and preserves; heat through.

Nutrition Facts : Calories 241 calories, Fat 6g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 340mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

CARIBBEAN-SPICED PORK TENDERLOIN WITH PEACH SALSA



Caribbean-Spiced Pork Tenderloin with Peach Salsa image

I love this recipe because of the depth of flavors and burst of colors. It's quick and easy to make. It's best when peaches are in season, but you could try strawberries or pineapple instead. -Holly Bauer, West Bend, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings (1-1/3 cups salsa).

Number Of Ingredients 16

3/4 cup chopped peeled fresh peaches
1 small sweet red pepper, chopped
1 jalapeno pepper, seeded and chopped
2 tablespoons finely chopped red onion
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil
1 tablespoon brown sugar
1 tablespoon Caribbean jerk seasoning
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/2 teaspoon seasoned salt
1 pork tenderloin (1 pound)

Steps:

  • In a small bowl, combine the first nine ingredients; set aside. In another small bowl, combine the oil, brown sugar, jerk seasoning, thyme, rosemary and seasoned salt. Rub over pork., Grill, covered, over medium heat for 9-11 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before slicing. Serve with salsa.

Nutrition Facts : Calories 229 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 522mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

SLOW ROASTED PORK SHOULDER WITH PEACH SAUCE



Slow Roasted Pork Shoulder With Peach Sauce image

Natural pork is preferable to enhanced (pork which has been injected with a salt solution to increase moistness and flavor), though either will work. Adapted from Cook's Illustrated. http://bit.ly/amrtBM

Provided by DrGaellon

Categories     Pork

Time P1DT6h

Yield 12 serving(s)

Number Of Ingredients 10

1 (6 -8 lb) bone-in pork shoulder (Boston butt)
1/3 cup kosher salt
1/3 cup packed light brown sugar
ground black pepper
2 cups frozen peaches or 2 fresh peaches, cut into 1/2-inch wedges
2 cups dry white wine
1/2 cup granulated sugar
5 tablespoons unseasoned rice vinegar
2 sprigs fresh thyme
1 tablespoon whole grain mustard

Steps:

  • FOR THE ROAST: Using sharp knife, cut slits 1 inch apart in crosshatch pattern in fat cap of roast, being careful not to cut into meat. Combine salt and brown sugar in medium bowl. Rub salt mixture over entire pork shoulder and into slits. Wrap roast tightly in double layer of plastic wrap, place on rimmed baking sheet, and refrigerate at least 12 and up to 24 hours.
  • Adjust oven rack to lowest position and heat oven to 325 degrees. Unwrap roast and brush off any excess salt mixture from surface. Season roast with pepper. Transfer roast to V-rack coated with nonstick cooking spray set in large roasting pan and add 1 quart water to roasting pan. (Monitor during cooking and add more water if needed to keep fond from burning.).
  • Cook roast, basting twice during cooking, until meat is extremely tender and instant-read thermometer inserted into roast near but not touching bone registers 190 degrees, 5 to 6 hours. Transfer roast to carving board and let rest, loosely tented with foil, 1 hour. Transfer liquid in roasting pan to fat separator and let stand 5 minutes. Pour off 1/4 cup jus; discard fat and reserve remaining jus for another use.
  • FOR THE SAUCE: Bring peaches, wine, granulated sugar, 1/4 cup vinegar, 1/4 cup defatted jus, and thyme to simmer in small saucepan; cook, stirring occasionally, until reduced to 2 cups, about 30 minutes. Stir in remaining tablespoon vinegar and mustard. Remove thyme, cover, and keep warm.
  • Using sharp paring knife, cut around inverted T-shaped bone until it can be pulled free from roast (use clean kitchen towel to grasp bone). Using serrated knife, slice roast. Serve, passing sauce separately.

Nutrition Facts : Calories 645.9, Fat 40.9, SaturatedFat 14.2, Cholesterol 161, Sodium 3307.3, Carbohydrate 21.1, Fiber 0.5, Sugar 19.9, Protein 39.2

PEACHY PORK PICANTE



Peachy Pork Picante image

My twin sister in WA State turned me onto this recipe! It's all ingredients you probably have in your pantry & Fridge! Can I get a YUM?

Provided by Denise Miles

Categories     Pork

Time 40m

Number Of Ingredients 5

6 boneless pork chops-cut into small pieces
1 c salsa or picante sauce
2-3 tsp taco seasoning mix
2-3 Tbsp peach preserve
parsley

Steps:

  • 1. In a nonstick Skillet,add Pork pieces and cook until meat turns white. Sprinkle Taco pkt. evenly over meat and combined thoroughly.
  • 2. Add Salsa and Peach Preserve. Stir until Preserve is melted and meat is now glossy.
  • 3. Chop up parsley and sprinkle over top. Best if served over rice. Enjoy!

PEACHY PORK WITH RICE



Peachy Pork with Rice image

Peach preserves sweeten the spicy salsa in this delicious dish that's nice enough for company. Adjust the heat level to taste by using mild or spicy salsa and seasoning. -Melissa Molaison, Hawkinsville, Georgia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1-1/2 cups uncooked instant brown rice
1 pound pork tenderloin, cut into 1-inch cubes
2 tablespoons olive oil
2 tablespoons reduced-sodium taco seasoning
1 cup salsa
3 tablespoons peach preserves

Steps:

  • Cook rice according to package directions. Meanwhile, place pork in a large bowl; drizzle with oil. Sprinkle with taco seasoning; toss to coat., Place a large lightly oiled nonstick skillet over medium heat. Add pork; cook and stir until no longer pink, 8-10 minutes. Stir in salsa and preserves; heat through. Serve with rice.

Nutrition Facts : Calories 387 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 540mg sodium, Carbohydrate 42g carbohydrate (13g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges

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