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Peachy Ginger Pork
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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 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.
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Printed from tasteofhome.com Jul 5, 2008Copyright Reiman Media Group, Inc © 2008 |