Main Dish, Pork, Recipes

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 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

Cherry Jalapeno Mexican Pork


  • 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


  1. Heat olive oil in a large sauce pan over medium heat
  2. Stir in onion, bell pepper, jalapeno pepper and garlic
  3. Cook until softened about 10 minutes
  4. Stir in pork, cherries, lime juice, chili powder, and cumin.
  5. Mix well
  6. Bring mixture to a boil, cover, reduce heat, and simmer for about 30 minutes.
  7. Remove lid
  8. Stir in honey
  9. Sprinkle with salt and pepper
  10. Simmer uncovered for about 30 minutes



Bon Appétit

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