2 tsp. chili powder
\n1 tsp. ground coriander
\n1\/2 tsp. ground cumin
\n1\/2 tsp. paprika
\n1\/4 tsp. salt
\n1\/4 tsp. freshly ground black pepper
\n8 (2-oz.) pork loin cutlets
\n1 tsp. olive oil
\nCooking spray
\n1\/2 C. bottled salsa
\n1\/4 C. apricot preserves
\n4 C. sliced peeled nectarines
\n1\/4 C. chopped fresh cilantro
\n2 T. chopped fresh oregano<\/p>\n
Combine first 6 ingredients; rub mixture over both sides of pork. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork, and saut\u00ef\u00bf\u00bd 2 minutes on each side or until done. Remove from pan; keep warm. Add salsa and preserves to skillet, and bring to a boil. Cook 1 minute. Stir in the nectarine slices, cilantro, and oregano, and cook mixture 1 minute or until thoroughly heated. Serve salsa with pork.<\/p>\n
Yield: 4 servings
\nServing size: 2 cutlets and 1 C. salsa<\/p>\n
Calories: 322
\nFat: 11g
\nFiber: 4.7g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 tsp. chili powder 1 tsp. ground coriander 1\/2 tsp. ground cumin 1\/2 tsp. paprika 1\/4 tsp. salt 1\/4 tsp. freshly ground black pepper 8 (2-oz.) pork loin cutlets 1 tsp. olive oil Cooking spray 1\/2 C. bottled salsa 1\/4 C. apricot preserves 4 C. sliced peeled nectarines 1\/4 C. chopped fresh cilantro 2 T. chopped fresh oregano Combine first 6 ingredients; rub mixture over both sides of pork. Heat oil in a large nonstick skillet coated with cooking spray…<\/p>\n