Directions:
- In a small bowl, stir together the preserves, vinegar, mustard and tarragon; set aside.
- In a large skillet, heat the oil over medium-high heat. Sprinkle the tenderloins with salt and pepper and add to the skillet. Cook for 4 to 5 minutes, turning frequently to brown on all sides. Reduce the heat to medium-low.
- Add the reserved preserves mixture to the skillet. Cover and simmer for 18 to 20 minutes, until no pink remains in the center of the pork.
- Add the peaches to the skillet, and cook just until heated through.
- Slice and serve the tenderloins topped with peach sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 298.18 Kcal (1248 kJ) | ||
| Calories from fat | 71.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.9g | 12% | |
|---|---|---|---|
| Cholesterol | 98.26mg | 33% | |
| Sodium | 234.05mg | 10% | |
| Potassium | 710.59mg | 15% | |
| Total Carbs | 21.46g | 7% | |
| Sugars | 20.14g | 81% | |
| Dietary Fiber | 1.2g | 5% | |
| Protein | 32.48g | 65% | |
| Vitamin C | 27.7mg | 46% | |
| Iron | 1.6mg | 9% | |
| Calcium | 15.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 113.61 Kcal (476 kJ) | ||
| Calories from fat | 27.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.01g | 12% | |
|---|---|---|---|
| Cholesterol | 37.44mg | 33% | |
| Sodium | 89.18mg | 10% | |
| Potassium | 270.76mg | 15% | |
| Total Carbs | 8.18g | 7% | |
| Sugars | 7.68g | 81% | |
| Dietary Fiber | 0.46g | 5% | |
| Protein | 12.38g | 65% | |
| Vitamin C | 10.6mg | 46% | |
| Iron | 0.6mg | 9% | |
| Calcium | 5.8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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