Recipe from “Taste of Home’s Light & Tasty” magazine Feb/Mar 2007 issue. Tried with apples, too. Delicious and light.
Servings: 4Prep Time: 15 Cook Time: 10
1 pork tenderloin (1 pound), cut into 1/2-in slices
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon olive oil
1 medium sweet red pepper, julienned
1 cup canned reduced-sugar sliced peaches (or apples), drained
1/2 cup reduced-sodium chicken broth
1/3 cup peach (or apple) spreadable fruit
1 tablespoon Dijon mustard
2 teaspoons minced fresh gingerroot
Flatten pork to 1/4-in. thickness; sprinkle with sale and pepper. In a large nonstick skillet coated with nonstick 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.
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