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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Pork with Peach and Black Bean Salsa Recipe

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This recipe for Pork with Peach and Black Bean Salsa is from The Mixon Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound pork tenderloin, cubed
salt and pepper to taste
1/4 cup cornmeal
1 tablespoon olive oil
1/4 cup beer
1 cup prepared salsa 1 (15 ounce) can sliced canned
peaches, drained
1/2 (15 ounce) can black
beans; drain and reserve liquid
1 tablespoon chopped fresh
cilantro
Directions:
Directions:
Season cubed pork with salt and pepper to taste. Place meat in a large plastic bag with the cornmeal. Shake well to coat the meat.
2. Heat the oil in a large skillet over medium high heat. Place the coated meat in the skillet and saute for 5 to 10 minutes, or until browned. Reduce heat to medium.
3. Pour in the beer, salsa, peaches and beans with reserved liquid. Stir well and simmer for 15 to 20 minutes. Stir in the cilantro.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10
Personal Notes:
Personal Notes:
You can use pork chops to subsitute the pork loin and you can also substitute the beer for water. But, beer is definitely better. I personally use the whole can of black beans. This is a keeper!

 

 

 

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