Carnitas Caliente with Stone-Fruit Salsa

In a shortcut vesion of classic carnitas, seasoned pork is quick-cooked, then added to just-baked biscuits with a sassy fresh salsa.

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Servings 5

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( 25 ) Ratings

25 Ratings

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Bake-Off® Contest 44, 2010

Candace McMenamin

Lexington, South Carolina

ingredients 16
Prep Time 35 min
Total Time 35 min

Ingredients

Salsa

1: large peach, peeled, pitted and chopped (1 cup)

1: large nectarine, peeled, pitted and chopped (1 cup)

2: medium plums, pitted and chopped (1 cup)

1: ripe large avocado, pitted, peeled and chopped (1/2 cup)

1: clove garlic, finely chopped

2: tablespoons chopped fresh cilantro

1: tablespoon finely chopped, seeded jalapeño chile

1: tablespoon lime juice

1/8: teaspoon salt

Carnitas

2: tablespoons cornmeal

1: can (10.2 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (5 biscuits)

2: tablespoons Crisco® Pure Canola Oil

1: lb boneless pork loin, cut into about 1x1x1/4-inch pieces

1/4: cup Smucker's® Apricot Preserves

1/2: teaspoon McCormick® Ground Cumin

5: sprigs cilantro, if desired

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Directions

1 Heat oven to 375°F. In medium bowl, lightly toss salsa ingredients until mixed; set aside.
2 Place cornmeal in shallow pie plate. Separate dough into 5 biscuits; press or roll each biscuit into 5 1/2-inch round. Coat both sides of each biscuit with cornmeal; place on ungreased cookie sheet. Bake 10 to 12 minutes or until bottoms are golden brown.
3 Meanwhile, in 10-inch skillet, heat oil over medium-high heat until hot. Add pork; cook about 5 minutes, stirring frequently, until pork is no longer pink. Reduce heat to medium-low. Stir in preserves and cumin; cook 2 to 3 minutes, stirring frequently, until thoroughly heated.
4 To assemble carnitas, place 1 biscuit on each of 5 serving plates. Top evenly with pork mixture and salsa. Garnish with cilantro sprig.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 480
Calories from Fat: 190),

% Daily Value

Total Fat: 21g; 21%
(Saturated Fat 3 1/2g, 3 1/2% Trans Fat 3 1/2g 3 1/2% ),
Cholesterol: 40mg; 40%;
Sodium: 690mg; 690%;
Total Carbohydrate: 52g; 52%
(Dietary Fiber 3g 3% Sugars 20g 20% ),
Protein: 22g; 22%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 10%;
Calcium: 2%;
Iron: 15%;

Exchanges:

1 1/2 Starch; 1 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;