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Peachy Ginger Pork

Total Time

Prep/Total Time: 25 min.

Makes

4 servings

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.
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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

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.

Nutrition Facts

3 ounce-weight: 236 calories, 5g fat (2g saturated fat), 63mg cholesterol, 517mg sodium, 23g carbohydrate (18g sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 fruit.

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  • chtaylor
    Feb 19, 2007

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