Bev’s Peachy Pork Picante, by Beverly Hicks Burch

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Bev’s Peachy Pork Picante

By Beverly Hicks Burch

I used to make the dish every so often for the family. A few years ago, the National Pork Producers Council developed an add campaign to make the public aware of the fact that pork is a source of lean, low-fat protein.

I discovered the recipe I have (and adapted it to my spec…that Bev-izing again 😉 ) in 1995. Since then the Council and pork producers have continued to improve the quality of pork products available to the American public.

Lean pork, like pork tenderloin, is a good source of protein, and that protein helps in keeping our appetites satisfied longer. It contains the same amount of fat and slightly less calories as a skinless chicken breast. Additionally, pork is 16% leaner and has 27% less saturated fat than just 15 years ago.

As a matter of fact, a study by Purdue University was published in February concerning pork and dieting. The study found that pork did indeed provide a more satisfied feeling longer, thus helping stave off cravings and munchies. The study found that pork helped dieters (particularly women) loose weight and maintain more lean tissue including muscle. Pork is also a good source of some of the daily nutrients needed by our body such as zinc, the B vitamins and potassium.

I personally think bacon should be in a food group of its own. (Just joking!) I opted for healthier versions like low-sodium and center cut bacon. I usually cook it in the microwave, then drain and blot (squeeze is more like it) the cooked bacon on paper towels to remove all excess grease out. It’s a timely process for some people, but for me it pays of. I’ve always had kind of an aversion to grease…yuk!

Over the years I’ve tried to find some tasty recipes using lean pork and have shared some of the tenderloin recipes I’ve tried recently. But, this recipe is a goldie oldie. I usually served it with rice (another good source of vitamin B) but, you could update it by serving with couscous. A salad would be good also…or maybe some grilled fresh pineapple slices…

An extra bonus is the recipe is fairly easy and quick to make and will squeeze in well with your busy schedule!

Bev’s Peachy Pork Picante

Adapted from a recipe by the National Pork Producers Council by Beverly Hicks Burch

1 pound pork loin, cubed

1 – 3 tablespoons taco seasoning

1 8 oz. jar (about 1 cup) salsa or Picante sauce

6 tablespoons peach preserves

Small amount of cooking oil

Cube the pork loin into ½ – ¾ in. cubes.

Coat the pork loin in the taco seasoning. You can do this by either dredging the pork or placing it in a bag or Ziploc bag and shaking to coat.

Heat a skillet for browning the pork. If you use a non-stick pan, oil will not be necessary. Otherwise use about 1 – 2 tablespoons cooking oil. Brown coated pork loin.

Next add the salsa or Picante sauce and the peach preserves. Stir well to mix, lower heat and cover.

Simmer gently 10 – 15 minutes or until pork is tender and done.

Serves 4.

(These nutrition facts are based on the original recipe in 1995: per serving 263 calories; 24 grams protein; 9 grams of fat; 762 grams sodium; 70 mg cholesterol.)

© 2008 Beverly Hicks Burch All Rights Reserved.

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