Food Editor Article:

Cooking class produces roarin' and hush moments
By Deb Rohrer, LDN food editor

“Eat What You Learn” Cooking Class Recipes
Recipes by Deb Rohrer
 

Roarin' Good Pork
 

3 - 3 1/2 pound lean boneless pork loin roast
1 packet taco seasoning mix
1/4 cup flour
1 jar (18 oz.) peach preserves
1 jar (15.5 oz.) mild chunky salsa
2 tablespoons solid shortening
6 servings of long grain white rice, prepared

1. Preheat large heavy non-stick frying pan with shortening on low heat.

2. Trim fat from pork loin. Cut pork loin into 1 inch cubes; place cubes into zip lock plastic bag.

3. Sprinkle meat with flour and taco seasoning mix.

4. Zip bag and toss to coat meat completely.

5. Turn heat up to medium high; carefully add meat to skillet.

6. Quick fry meat; stirring constantly to brown all sides. Drain if necessary.

7. Pull pan off heat; add peach preserves and salsa.

8. Stir meat to cover; place back on burner and lower heat to low.

9. Simmer 30 minutes.

10. Meanwhile prepare rice using package directions.

Editor’s NOTE: This is a large amount for a normal size skillet, you may want to cut it in half.