Ingredients
1/4 c. all-purpose unbleached white flour
1 t. chili powder
1/4 t. ground cumin
1/4 t. garlic powder
1/4 t. cayenne pepper
1-1/2 lb. pork tenderloin, sliced or cubed
1 Tbls. canola oil
1 c. salsa
1/3 c. peach preserves
4 c. hot cooked rice (Uncle Ben’s converted brown rice or Basmatti)
Instructions
In a large re-sealable plastic bag, combine flour, chili powder, cumin, garlic powder and cayenne pepper.
Add the pork, a few pieces at a time, and shake to coat.
Refrigerate for about 4-6 hours (no more).
In a large nonstick skillet, 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.