Carnitas Caliente with Stone-Fruit Salsa

Name: Carnitas Caliente with Stone-Fruit Salsa
Prep time: 35 min
Yield: 5
Ingredients: 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; 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

Carnitas Caliente with Stone-Fruit Salsa was pinched from <a href="http://www.pillsbury.com/recipes/carnitas-caliente-with-stone-fruit-salsa/fa9792a2-9ea7-4043-a704-53fe44b8bdb3" target="_blank">www.pillsbury.com.</a>

"In a shortcut vesion of classic carnitas, seasoned pork is quick-cooked, then added to just-baked biscuits with a sassy fresh salsa. Servings # 5..."

INGREDIENTS

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

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

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2 medium plums, pitted and chopped (1 cup)

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

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1 clove garlic, finely chopped

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2 tablespoons chopped fresh cilantro

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1 tablespoon finely chopped, seeded jalapeño chile

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1 tablespoon lime juice

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1/8 teaspoon salt

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2 tablespoons cornmeal

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

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2 tablespoons Crisco® Pure Canola Oil

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

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1/4 cup Smucker's® Apricot Preserves

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1/2 teaspoon McCormick® Ground Cumin

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5 sprigs cilantro, if desired

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