Spicy Peach Pork

    Recipe Picture:Spicy Peach Pork

    Spicy Peach Pork


    112 people made this

    Pork and fruit were meant to be together. This is a spicy, tangy, sweet and lovely dish with one pot and only four ingredients!

    Serves: 6 

    • 500g boneless pork loin, cubed
    • 1 (35g) packet taco seasoning mix
    • 1 cup salsa
    • 4 tablespoons peach jam

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Season pork with taco seasoning. Heat oil in a large frypan over medium high heat. Add seasoned pork and saute until browned, 5 to 7 minutes. Add salsa and peach jam and mix well. Cover frypan and reduce heat. Let simmer gently for about 10 minutes and serve.
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    Reviews in English (91)


    I've been making this receipe for about 10 years. I have change it quite considerably. I used chicken cutlets (not a huge fan of pork) that I cut into small pieces. Two packs of salsa seasonings. Shake the chicken in bag w/ the seasonings and lightly brown chicken in skillet. I 'dump' 3 jars of salsa (Old el paso) into chicken and a whole jar of peach preserves. Let it simmer until hot - 10 min. I serve it w/ rice (or egg noodles) - I have more than enough sauce to spoon over the rice to serve as a side. It will feed about 6 people. Reheats excellently.  -  07 Oct 2007  (Review from Allrecipes USA and Canada)


    VERY easy meal to make; I didn't have peach preserves, so I mixed a can of peaches (with their juice) and 1/4 cup sugar in a sauce pan, brought it to a boil and let it reduce down, mashing the peaches as they cooked. Added a bit more than 4 Tablespoons of the peaches to the salsa mixture; made it all the more spicy sweet. I served it with black beans and rice. Between huge bites, my husband declared this was better than anything he's had in a restaurant. Thanks for helping to make me look so good!  -  26 Jan 2004  (Review from Allrecipes USA and Canada)


    This dish is fantastic! I bought a jar of Newman's own peach salsa instead of combining regular salsa with fruit preserves and it came out delicious! Served with a side of black beans....will be making this one weekly!  -  18 Feb 2007  (Review from Allrecipes USA and Canada)

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