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Peachy Ginger Pork

1 pork tenderloin (1 pound), cut into 1/2-inch slices
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon 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

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

Printed from tasteofhome.com Jul 4, 2008

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Peachy Ginger Pork cont.

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.