Recipe SummaryRecipe courtesy Cathy Speronis Difficulty: EasyActive Prep Time: 15 min.Cook Time: 35 – 40 min. 1 Â½ lbs. boneless pork sirloin steak2 Tbsp. chili powder1 tsp. ground cuminÂ½ tsp. ground corianderÂ½ tsp. oreganoÂ½ tsp. garlic powder1 tsp. kosher saltÂ¼ tsp. fresh ground black pepper3 Tbsp. olive oil1 – 16 oz. jar medium salsa1/3 cup apricot preservesSour creamChopped fresh cilantroCut pork sirloin steak into 1″ cubes and place in a large Ziploc bag. In a bowl combine the chili powder, cumin, coriander, oregano, garlic powder, salt and pepper. Add the spice mixture to the bag, seal and shake, evenly coating pork pieces. In a 10″ – 12″ skillet heat 2 Tbsp. olive oil over medium heat. Add 1/3 of pork pieces to skillet leaving space around each piece (this will allow them to brown.) Cook and turn pieces until all sides are browned. Remove to a plate, add 1 Tbsp. olive oil to the skillet, and continue cooking pork in batches. When all pieces have been browned add the reserved pieces of pork back to the skillet along with the jar of salsa and the apricot preserves. Stir to remove browned bits from bottom of skillet. Lower heat, cover and simmer for 20 minutes stirring occasionally until pork is cooked through. Serve over cooked white rice. Garnish with a dollop of sour cream and chopped cilantro.