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Carnitas Caliente with Stone-Fruit Salsa

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
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
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