2 pounds pork tenderloin, well-trimmed of fat and cut into 1/2 inch chunks
1 T chili powder
1 t garlic powder
1 t oregano, dried
1 t cumin
1 t paprika
1/4 t ground black pepper
1/4 t dried cilantro
1/2 yellow onion, peeled and coarsely chopped
2 clove garlic, minced
2 T olive oil
1 1/2 cups chunky red chile salsa
2/3 cup of peach preserves
6 cups jasmine rice, cooked
Optional topping: Sriracha sauce
Spoon Mage™ Ingredient Notes:
I use Gebhardt chili powder, but you should just use your favorite – or make a mix of ancho and guajillo chile powder with a bit of cumin and a touch of salt.
For the chile salsa, I used Pace Chunky – use your favorite heat level, mild, medium, or hot.
Mix together the chili powder, garlic, oregano, cumin, paprika, pepper, pinch of salt, and dried cilantro. Use your hands and rub the mixture to coat the meat chunks. Place the meat inside a ziplock bag and place in the refrigerator for an hour or so.
Before cooking, set the meat out so that it comes to room temperature.
Cook the rice following package directions.
Meanwhile, in a large nonstick skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until the onion begins to look translucent. Add the garlic and stir for one minute to release the aroma.
Raise the heat to medium high and add the spice-coated pork. Stir every couple of minutes, cooking until the pork is well browned on all sides (approximately 6 minutes). The pork does not need to completely cook through during this stage.
Add the salsa and preserves to the browned meat. Stir well. Cover the pan and simmer for ten minutes, stirring occasionally until the pork is cooked throughout and tender.
Serve over hot rice with Sriracha Sauce.
This delightfully simple and tasty recipe is based upon one of the wonderful recipes by my fellow cooker of great food, Michael, at CC Palate.