Pan-Seared Pork Cutlets with Nectarine Salsa

Name: Pan-Seared Pork Cutlets with Nectarine Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 59 milliliters apricot preserves; 0 teaspoons freshly ground black pepper; 2 teaspoons chili powder; 59 milliliters chopped fresh cilantro; 1 teaspoon ground coriander; 1 teaspoons ground cumin; 946 milliliters sliced peeled nectarines; 1 teaspoon olive oil; 2 Tbsps chopped fresh oregano; 1 teaspoons paprika; 57 grams pork loin cutlets; 118 milliliters bottled salsa; 0 teaspoons salt

The recipe Pan-Seared Pork Cutlets with Nectarine Salsan is ready in around 45 minutes and is definitely a spectacular gluten free and dairy free option for lovers of Mexican food. This recipe serves 4. One portion of this dish contains around 6g of protein, 2g of fat, and a total of 114 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. If you have apricot preserves, ground cumin, pork loin cutlets, and a few other ingredients on hand, you can make it. It works well as a side dish.

Instructions

Combine first 6 ingredients; rub mixture over both sides of pork.

Ingredients you will need

Pork

Dry Seasoning Rub

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat.

Ingredients you will need

Cooking Spray

Cooking Oil

Equipment you will use

Frying Pan

Add pork, and saut 2 minutes on each side or until done.

Ingredients you will need

Pork

Remove from pan; keep warm.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Nectarine

Preserves

Cilantro

Oregano

Salsa

Equipment you will use

Frying Pan

Serve salsa with pork.

Ingredients you will need

Salsa

Pork

Equipment

Frying Pan

Ingredients

Servings:

59milliliters

apricot preserves 0teaspoons

freshly ground black pepper 2teaspoons

chili powder 59milliliters

chopped fresh cilantro 1teaspoon

ground coriander 1teaspoons

ground cumin 946milliliters

sliced peeled nectarines 1teaspoon

olive oil 2Tbsps

chopped fresh oregano 1teaspoons

paprika 57grams

pork loin cutlets 118milliliters

bottled salsa 0teaspoons

salt

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Burn Cottage Cashburn Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.