Pork Picante

 Prep/Total Time: 25 minutes

Yield: 6 servings

• 1/3 cup all-purpose flour
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1 1/2 pounds pork tenderloin, cut into 3/4-inch cubes
• 1 tablespoon canola oil
• 1 cup salsa
• 1/3 cup peach preserves
• Hot cooked rice, optional

1. In a large resealable plastic bag, combine the flour, chili powder, cumin, garlic powder and cayenne. Add the pork a few pieces at a time and shake to coat.
2. 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.

Spice It Up: To give Pork Picante even more zip and heat, use hot salsa rather than mild and add a diced jalapeno pepper. You can also add some dried chipotle chili pepper to the seasoning mix.

Nutrition: (2/3 cup without rice): 237 calories, 6 g fat, 2 g saturated fat, 63 mg cholesterol, 236 mg sodium, 19 g carbohydrate, 2 g fiber, 23 g protein.

Comments: Super quick to make and tastes very good. We ate it over rice. I used a 2 pound pork tenderloin, which made about 8 servings. The standard recipe was already spicy enough for us.