Pork With Peach And Black Bean Salsa Recipes

BLACK BEAN AND PEACH SALSA

Provided by Katie Lee Biegel

Categories appetizer

Time 5m

Yield 2 1/2 cups

Number Of Ingredients 8

Black Bean and Peach Salsa image

Steps:

Combine the beans, peaches, onion, cilantro, jalapeno and garlic in a medium bowl. Season with salt and pepper to taste. Serve with tortilla chips or spooned over grilled chicken or fish.

Ingredients

1 cup canned black beans, drained and rinsed
1 cup diced peeled ripe peaches
2 tablespoons minced red onion
1 tablespoon minced fresh cilantro
1 jalapeno, minced, with seeds
1 clove garlic, minced
Kosher salt and freshly ground black pepper
Tortilla chips, for serving, optional

SKINNY SALSA, PORK, AND BLACK BEAN CASSEROLE

75% less sat fat • 44% less sodium than the original recipe. Serve this hearty casserole with a fresh green salad. You'll feel like you've gone to healthified heaven!

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 6

Number Of Ingredients 10

Skinny Salsa, Pork, and Black Bean Casserole image

Steps:

Preheat oven to 350° F. Cut pork into 1/2-inch cubes. In a large skillet, brown pork, half at a time, in hot oil. Drain off fat. Return pork to skillet.
Stir in black beans, tomatoes, condensed soup, chile peppers, brown rice, water, and salsa. Bring mixture to boiling. Carefully pour mixture into a 2-quart rectangular baking dish. Bake, uncovered, for 30 minutes. Sprinkle with cheese; let stand for 10 minutes before serving.

Nutrition Facts : Calories 320, Carbohydrate 32 g, Cholesterol 85 mg, Fat 1/2, Fiber 6 g, Protein 34 g, SaturatedFat 2 1/2 g, ServingSize 1 Cup, Sodium 770 mg, Sugar 4 g, TransFat 0 g

Ingredients

1 1/2 pounds lean boneless pork, trimmed of fat
1 tablespoon cooking oil
1 can (15 oz) Progresso™ black beans, rinsed and drained
1 can (14.5 oz) Muir Glen™ organic diced tomatoes
1 can (10.75 oz) reduced-fat and reduced-sodium condensed cream of chicken soup
2 cans (4.5 oz) chopped green chile peppers
1 cup quick-cooking brown rice
1/4 cup water
2 to 3 tablespoons Muir Glen™ organic salsa
1/2 cup shredded reduced-fat cheddar cheese (2 ounces)

CARIBBEAN-SPICED PORK TENDERLOIN WITH PEACH SALSA

I love this recipe because of the depth of flavors and burst of colors. It's quick and easy to make. It's best when peaches are in season, but you could try strawberries or pineapple instead. -Holly Bauer, West Bend, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings (1-1/3 cups salsa).

Number Of Ingredients 16

Caribbean-Spiced Pork Tenderloin with Peach Salsa image

Steps:

In a small bowl, combine the first nine ingredients; set aside. In another small bowl, combine the oil, brown sugar, jerk seasoning, thyme, rosemary and seasoned salt. Rub over pork., Grill, covered, over medium heat for 9-11 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before slicing. Serve with salsa.

Nutrition Facts : Calories 229 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 522mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

Ingredients

3/4 cup chopped peeled fresh peaches
1 small sweet red pepper, chopped
1 jalapeno pepper, seeded and chopped
2 tablespoons finely chopped red onion
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil
1 tablespoon brown sugar
1 tablespoon Caribbean jerk seasoning
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/2 teaspoon seasoned salt
1 pork tenderloin (1 pound)

GRILLED PORK CHOPS WITH PEACH SALSA

Provided by Sandra Lee

Categories main-dish

Time 18m

Yield 4 servings

Number Of Ingredients 11

Grilled Pork Chops with Peach Salsa image

Steps:

Salsa:
In a bowl toss all of the salsa ingredients together and set aside.
Pork chops:
Heat an outdoor grill or grill pan over medium-high heat.
Brush the pork chops with the oil. In a small bowl combine the chili powder, salt and pepper. Generously sprinkle the rub over both sides of each pork chop. Grill the chops until cooked through, about 4 to 6 minutes per side. (Set 1 chop aside for Online Round 2 Recipe, Orzo Soup with Pork.) Arrange the chops on a serving platter and let rest 5 minutes before serving.
Serve the chops with the peach salsa.

Ingredients

1/2 red onion, diced (reserve the other half for Online Round 2 Recipe Orzo Soup with Pork)
2 peaches, halved, pitted and diced
1 tablespoon lime juice
1 teaspoon olive oil
1 tablespoon chopped cilantro leaves
Pinch kosher salt and freshly ground black pepper
5 pork chops, end cut
2 tablespoons canola oil
2 tablespoons chili powder
1 tablespoon salt
1 tablespoon freshly ground black pepper

BLACK BEAN AND PEACH SALSA

Provided by Mark Bittman

Categories easy, quick, condiments, dips and spreads, side dish

Time 15m

Yield About 2 cups

Number Of Ingredients 8

Black Bean And Peach Salsa image

Steps:

Combine ingredients. Taste and adjust seasoning if necessary. Let sit 5 minutes or so, and serve with white-fleshed fish or chicken.

Nutrition Facts : @context http, Calories 96, UnsaturatedFat 0 grams, Carbohydrate 19 grams, Fat 1 gram, Fiber 5 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 323 milligrams, Sugar 5 grams

Ingredients

1 cup cooked black beans, drained (and rinsed, if from a can)
1 cup peach, mango or papaya, cut into 1/2-inch dice
1 small red onion, peeled and minced
1/2 red bell pepper, minced
1 tablespoon ground cumin
1/4 cup fresh lime juice
1 small chili (or more), preferably habanero, seeded, stemmed, minced
Salt to taste

PEACHY PORK WITH RICE

Peach preserves sweeten the spicy salsa in this delicious dish that's nice enough for company. Adjust the heat level to taste by using mild or spicy salsa and seasoning. -Melissa Molaison, Hawkinsville, Georgia

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

Peachy Pork with Rice image

Steps:

Cook rice according to package directions. Meanwhile, place pork in a large bowl; drizzle with oil. Sprinkle with taco seasoning; toss to coat., Place a large lightly oiled nonstick skillet over medium heat. Add pork; cook and stir until no longer pink, 8-10 minutes. Stir in salsa and preserves; heat through. Serve with rice.

Nutrition Facts : Calories 387 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 540mg sodium, Carbohydrate 42g carbohydrate (13g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges

Ingredients

1-1/2 cups uncooked instant brown rice
1 pound pork tenderloin, cut into 1-inch cubes
2 tablespoons olive oil
2 tablespoons reduced-sodium taco seasoning
1 cup salsa
3 tablespoons peach preserves