Spicy Peached Pork

  This past summer the Mr. and I bought a half of a pig from a local farm here in town.  It’s heritage, Tamworth pork, which means it’s higher in fat than the pork you typically get at the store and far more flavorful.  Half a pig is a lot of meat though.  Our chest freezer was packed to the top right after we picked it up.  I try to put pork on the menu at least once a week so we use it quickly.

  This is a new recipe we tried:
  Both the Mr and I really enjoyed this and it will definitely be made again.  G wasn’t crazy about it, but at least enjoyed picking the pork out to munch on.
  Here’s what you need to make it:
1 lb pork tenderloin or boneless pork chops, cubed
2 tbsp fajita seasoning
4 tsp vegetable oil
1 c. chunky salsa
1/3 c. peach preserves
2 tsp jalapeno pepper, chopped
rice to serve
  In a bowl, toss pork cubes with fajita seasoning until evenly coated.  Heat vegetable oil in a large, nonstick skillet and cook pork over medium high heat until browned.
  Stir in salsa, preserves and jalapeno pepper.  Bring to boiling; reduce heat.  Cover and simmer about 12 minutes, until pork is tender and no longer pink.  Serve over rice.
  *While cooking this, I used olive oil instead of vegetable oil.  Typically, unless there is a specific reason I know of that vegetable oil needs to be used, I will choose olive oil instead.
  *I also lowered the amount of jalapeno to make it more baby friendly.
  *The recipe calls for peach preserves, and that’s what I used this time, but I don’t see any reason apricot preserves wouldn’t work out.  Perfect if you have some left after making 3 ingredient chicken.

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