Peachy Ginger Pork Recipe
Peachy Ginger Pork Recipe photo by Taste of Home

Peachy Ginger Pork Recipe

Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 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

Nutritional 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.

Directions

  1. 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 meat is no longer pink. Remove and keep warm.
  2. 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.
Originally published as Peachy Ginger Pork in Light & Tasty February/March 2007, p15

Nutritional 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.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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