I’m not into dinner. I’m trying to be, for the sake of family dinners, blah blah blah. But I’d be pretty happy with crackers, cheese, fruit and the only dirty dish being one solitary knife (and maybe a plate. Maybe.) I plan meals ahead for a week and then I slack off. Argh. My husband is very tolerant of my dinner dilemma, that sweet Mr. T. But today, when I actually made dinner he was so very excited. He thanked me about 37 times. He cleaned his plate. He asked for leftovers for lunch. The dearie. I should make him dinner more often.
I cooked tonight because the pork was thawed, and I had the other 4 ingredients on hand. I also cooked tonight because I was home early, and Mr. Pickle Pumpkin decided to entertain himself with the drawer of plastic containers for 7 minutes. I tried to find this recipe online, but amazingly, I couldn’t. I learned this one from my friend, Suzie. Next, time I’ll try to snap some photos while I cook. But this time, I’m going to pat myself on the back for simply getting a hot meal on the table.
Peachy Pork Piquante
- Heat about 1T vegetable oil in a pan (deep enough to hold saucy, gooey liquid) over medium heat.
- Cut about 2 lbs. of pork (tenderloin, loin, chops, whatever) into cubes and place into a big plastic bag.
- Put one packet of taco seasoning into the bag, seal and shake to coat the pork. Pour the contents into the hot pan.
- Saute the pork until it is pretty much cooked through.
- Add 1C. salsa (jarred is fine, I used medium)
- Add 3/4 C. apricot or peach preserves.
- Cook it for a little while until it is bubbly and saucy. If you want less sauce, decrease the amounts of salsa and preserves.
- Serve over rice. I served it with a dollop of sour cream and some chopped up cilantro.