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Peachy Ginger Pork Recipe

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Sliced peaches and red pepper strips add pretty color to these quick-to-fix pork slices, while a hint of Dijon mustard and gingerroot perks up the slightly sweet sauce. Terri Glauser of Appleton, Wisconsin shares the recipe.

This recipe is:

Healthy

Quick

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4 Servings
Prep/Total Time: 25 min.

Ingredients

1 pork tenderloin (1 pound), cut into 1/2-inch slices
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon Crisco® Pure Olive Oil
1 medium sweet red pepper, julienned
1 cup canned sliced peaches in extra-light syrup
1/2 cup reduced-sodium chicken broth
1/3 cup peach spreadable fruit
1 tablespoon Dijon mustard
2 teaspoons minced fresh gingerroot

Directions

Flatten pork to 1/4-in. thickness; sprinkle with salt and pepper. In a large nonstick skillet coated with cooking spray, saute pork in oil in batches until juices run clear. Remove and keep warm.
In the same skillet, saute red pepper and peaches until red pepper is tender. Add the broth, spreadable fruit, mustard and ginger. Cook and stir over medium heat for 4 minutes. Return pork to the pan. Reduce heat; cover and simmer until heated through. Yield: 4 servings.

Nutrition Facts: 1 serving equals 236 calories, 5 g fat (2 g saturated fat), 63 mg cholesterol, 517 mg sodium, 23 g carbohydrate, 1 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 fruit.

Peachy Ginger Pork published in Light & Tasty February/March 2007, p15

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