Ingredients
1-1/2 cups uncooked instant brown rice1 pound pork tenderloin, cut into 1-inch cubes2 tablespoons olive oil2 tablespoons reduced-sodium taco seasoning1 cup salsa3 tablespoons peach preserves
Preparation
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.
