Cherries and Pork

Does it really get an better than cherries and pork. I mean pork just cries out for a sweet combination of cherries and honey with a kick of spice from the jalapeno. This didn't quite finish off the cherries I had, but they were at the end of there rope so sadly the rest went to the compost pile. I wish I had started this Cherry Jalapeno Mexican Pork adapted from allrecipes.com sooner than 9:30 p.m. for now Alex and I have to wait until almost 11:00 p.m. to eat dinner. I blame the cookies. They were just too good to resist. I will be serving this over rice.

Cherry Jalapeno Mexican Pork

Ingredients:

• 1 tablespoon olive oil


• 1 onion, diced


• 1 yellow bell pepper, diced


• 1 jalapeno pepper, diced


• 4 large cloves of garlic, minced


• 1- 1/2 pounds of boneless country-style pork ribs cut into 3/4 inch pieces


• 1-1/2 cups of cherries pitted and roughly diced


• 2 tablespoons chopped fresh cilantro


• 1 lime, juiced


• 1 teaspoon chili powder


• 1/2 teaspoon cumin


• 3 tablespoons honey


• salt and pepper to taste

Directions:

• Heat olive oil in a large sauce pan over medium heat


• Stir in onion, bell pepper, jalapeno pepper and garlic


• Cook until softened about 10 minutes


• Stir in pork, cherries, lime juice, chili powder, and cumin.


• Mix well


• Bring mixture to a boil, cover, reduce heat, and simmer for about 30 minutes.


• Remove lid


• Stir in honey


• Sprinkle with salt and pepper


• Simmer uncovered for about 30 minutes

Bon Appétit

D