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- Meat and poultry
- Cuts of pork
- Pork fillet
A deceptively simple summer dish! Use fresh ripe or tinned peaches and serve with rice.
158 people made this
- 1 whole pork fillet, cubed
- salt and freshly ground black pepper to taste
- 4 tablespoons polenta
- 1 tablespoon olive oil
- 4 tablespoons beer
- 1 (270g) jar salsa, such as Discovery
- 1 (410g) tin peach slices in juice, drained
- 1/2 (400g) tin black beans; drained and liquid reserved
- handful chopped fresh coriander
MethodPrep:10min ›Cook:30min ›Ready in:40min
- Season cubed pork with salt and pepper to taste. Place pork in a large plastic bag with the polenta. Shake well to coat.
- Heat the oil in a large frying pan over medium high heat. Place the coated pork in the frying pan and sauté for 5 to 10 minutes, or until browned.
- Reduce heat to medium. Pour in the beer, salsa, peaches and beans with 2 tablespoons reserved liquid. Stir well and simmer for 15 to 20 minutes. Stir in the coriander and serve.
Black turtle beans, or simply 'black beans' for short, are especially common in Latin American cuisine. High in fibre and packed with nutrients, they're a healthy addition to any dish. If you can't find tinned black beans, use dried. Tinned chickpeas could also work in this recipe.
Reviews & ratingsAverage global rating:(165)
Reviews in English (130)
Simple and easy recipie to do and very tasty you can make it hot or mild to suit your taste buds-18 Oct 2015
I made this last night for guests and everyone raved! Not being a beer drinker, I used low sodium chicken broth instead and used the entire can of black beans. I served this with orzo, a green salad and, as suggested, a nice red wine. Thanks, Alex. This is definitely a keeper!-11 Jan 2006
So easy my husband didn't even screw it up! A taste we weren't expecting but enjoyed on the first bite and more by the last. The first time this was made we used a generic Japanese brand salsa that has no bite (live in Japan). The second time, we used an American salsa that gave the dish more of a sweet sour taste. Depending on your tastes, simple to fiddle with the salsa to tweak the flavour.-12 Nov 2005
The trick to cooking the best pan fried pork chops is to use ample butter, because you are going to be basting the pork chops in the butter while it cooks.
The second trick is to season the pork chops generously on both sides with salt and pepper prior to cooking. If you follow those two tips alone you are sure to prepare the best pork chops ever.
These chops can be done on the grill as well, they just won’t be as juicy. Also feel free to use pineapple in replace of peaches if desired.
Grilled Peach Salsa
This grilled peach salsa recipe will top any mango salsa. Food blogger Jenna Weber suggests letting the recipe sit in the fridge overnight to meld the flavors. She shares her ideas in a full post on the Fresh Tastes blog.
Jenna Weber is half of the Fresh Tastes blog team. She graduated from Le Cordon Bleu in 2008 and, since then, has worked as a pastry chef, bread baker and freelance food editor. Currently, Jenna blogs full-time on EatLiveRun.com where her delicious daily recipes and quirky culinary musings appeal to thousands. She lives in Northern California and, when not in the kitchen, can usually be found on her yoga mat.
Chop the peaches into small pieces and throw them into a bowl with all the other ingredients. Stir and add a splash of the reserved juice. Taste and add a little more salt and chili powder if you prefer.
Cover with plastic wrap and refrigerate for at least 1 hour before serving. Serve with tortilla chips!
The first time I ever tried peach salsa was in 1993. Don&rsquot ask me how I&rsquom able to remember these things. Honestly, on a scale of 1 to 10 in terms of daily forgetfulness, I would say I rank upwards of 8 or 9. It&rsquos only because I now faithfully use a to-do app on my phone that I am able to function as a normal person, but my natural state is scatterbrained forgetfulness. I do, however, have this very strange area of my brain that hangs onto details in the distant past: Specific things I wore on dates with Marlboro Man, for instance. Every word of every episode of The Brady Bunch. And exactly when and where I ate certain things for the first time.
The peach salsa I ate in 1993 was part of a gift basket my mom had received from a friend for Christmas. It was stuffed with things like chocolates and vacuum-sealed smoked salmon, and there was a jar of peach salsa with a bag of blue corn chips. The salsa was heavenly and sweet and spicy, and it&rsquos really a shame my mom never got to try it because I think I singlehandedly polished it off myself.
Here&rsquos a version that&rsquos close to the original, though you never really can completely recreate the first time you ever try something delicious, can you?
Lop off the top and bottom of a jalapeno and dice it up very fine. Include some seeds/membranes if you want some brow-sweating heat&hellipleave them out if you&rsquod like to keep things more mild.
Dice up some onion. I used red onion because the color is so beautimous with the orange peaches&hellipbut of course, you could just use yellow or white onions, too.
Red bell pepper! Seed and dice it up. I almost used jarred pimentos because I&rsquom open-minded that way&hellipbut I had a red bell pepper, so I decided to take a walk on the wild side and live the life I was born to live.
True confession: When I have made this before, I&rsquove thrown the jalapeno, onion, and bell pepper into the food processor to get them really pulverized before adding them to the peaches, but GUESS WHAT? I think my food processor was struck by lightning during the storms on Saturday because when I tried to use it to make a graham cracker crust yesterday after church, it was unresponsive.
How to Make Black Bean Salsa
Any salsa recipe is pretty straight forward. Chop all ingredients + stir.
- Dice all ingredients same size: This way you will get a taste of each ingredient in every bite. Plus salsa will be easy to scoop with a chip.
- Combine: Use large bowl so all ingredients fit in. Add chopped veggies, beans, herbs and spices. Stir well with large metal spoon.
- Refrigerate salsa for at least 30 minutes: This allows all flavors “marry” each other. Plus cold salsa tastes so much better than warm.
Chipotle Glazed Pork Tenderloin with Fresh Peach Salsa
Chipotle Glazed Pork Tenderloin with Fresh Peach Salsa is so fresh and delicious. Low-cal, low-fat, and on the table in about 30 minutes, depending on peach size.
- For the Pork Tenderloin
- 1 pound pork tenderloin, all silver skin removed
- 1/3 cup apricot or peach preserves
- 1 chili in adobo, minced + 1 teaspoon adobo sauce
- Salt and freshly ground pepper
- For the Salsa
- 2 cups chopped peeled and pitted fresh peaches
- 1/4 cup finely diced red onion
- 1 jalapeño or serrano pepper, finely minced, or more to taste
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced (about 1 tablespoon)
Prepare the Salsa
Since the salsa is best if it sits for a least 30 minutes, prepare it first by mixing all of the ingredients in a small bowl. Allow to sit at room temperature while you prepare the pork tenderloin.
Prepare the Pork
In a small bowl, combine the preserves, minced chili in adobo, and the adobo sauce. Sprinkle the pork tenderloin with salt and pepper, then brush on half the glaze, covering all of the tenderloin. Retain additional glaze for cooking.
Heat a grill to medium-high heat or set your oven for 375°F. If cooking on the grill, lightly oil the grids prior to lighting it. If cooking in the oven, line a cookie sheet with foil and spray or brush until lightly oiled. (Trust me, you want to have the foil on it or just plan on tossing the cookie sheet). If cooking on the grill, grill over medium heat, turning occasionally and brushing with the glaze, until cooked through and nicely browned (if it starts to burn, lower the heat or shut one of the burners off and continue to cook over the turned-off burner) about 15 minutes. If cooking in the oven, bake for about 20 minutes or until cooked through then brush the top with the remaining glaze and put it under the broiler to brown. Look for an internal temperature of 160°F. Let the tenderloin rest for 5 minutes, then slice and serve with the salsa.
Bring me all the sides. is what I want to say at every meal. But, I do try to have some restraint, after all. The good news is, there are plenty of filling sides that are healthy and nutritious and work well with this dish.
- While you're grilling, might as well add some veggies on the old barbecue. This recipe for simple grilled vegetables is a winner every time. are another great way to round out your dinner with easy clean-up.
- If you want to try something a little out of the ordinary, try roasting some root vegetables up while your pork chops cook.
- Salads are always a simple, filling, and nutritious side. Use healthy ingredients and skip the heavy nuts, cheeses, and dressings that can make healthy foods not-so-healthy anymore. is a great veggie that's easy to grill, roast, or steam.
Slow Cooker BBQ Peach Pulled Pork
- 2-3 lb. boneless pork loin or pork roast
- 1 bottle 16 oz. barbecue sauce
- 1 jar 16 oz. peach salsa
- Rolls for serving
Kate is a home cook living and working in New Jersey. In addition to sharing recipes with Eat at Home readers, she blogs her cooking adventures at Kate’s Recipe Box. When she’s not in the kitchen, you can find her reading or tending to her garden.
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Santa Fe Pork with Peach Salsa
Spicy pork tenderloin grilled and sliced, served with peach salsa.
Santa Fe Pork with Peach Salsa
By Sue Lau | Palatable Pastime
For my fourth offering for #FarmersMarketWeek I am going back to a recipe I posted on Recipezaar back in 2002. It was for a recipe cooking contest called “Ready Set Cook” where a list of fifteen ingredients was posted, and you had to make a recipe using at least five from the list. I won the contest, not that there were that many recipes to compete against. I never had got a photo up on it during the time I posted there. Back then, there weren’t photos on recipes. And by the time there were, I was busy putting pictures on other recipes. Not that my pics back then were very good at all, but it always helps to see what a cook has in mind for the recipe they made.
I did get reamed a bit for having a bit of spice in it then. I didn’t think it was that spicy, but I was a known chile head so I guess. I have scaled this one back a bit, knowing that if a chile head wants to make it, they know what to do.
This makes great use of summer peaches which are still available. It’s quite easy to score the ends, blanch them and slip the peels off.
And while the rub does best on the pork wrapped up for a few hours, it doesn’t really add a lot to the cook time, so if you want to make this on a weekday you can get that done ahead and refrigerate, then warm the pork up at room temp while you heat the grill. If you do make the salsa ahead, leave out the hot peppers until serving time because like any salsa with chiles in it, the longer it sits, the hotter it gets.
Join me tomorrow when I post my last recipe for Farmers Market Week which is for something I call an Avocot Salad with Fresh Raspberries. It is a creative use of avocados, apricots and raspberries for a light and delicious and attractive side salad. I hope to see you then!
Santa Fe Pork with Peach Salsa
- Servings: 3-4
- Time: 30mins
- Difficulty: moderate