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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 (3/4-pound) pork tenderloins |
vegetable cooking spray |
1/2 cup peach nectar |
1/4 cup chablis or other dry white wine |
1 teaspoon peeled, minced gingerroot |
1/4 teaspoon pepper |
1 teaspoon cornstarch |
1 tablespoon water |
1/3 cup mango chutney |
2 cups peeled, sliced fresh peaches |
1/2 cup sliced green onions |
green onion curls (optional) |
Directions:
1. Partially freeze tenderloins; trim fat from tenderloins. Cut tenderloins diagonally across grain into 1/4-inch-thick slices.
2. Coat a large nonstick skillet with cooking spray. Place over medium-high heat until hot. Add half of pork, and cook 3 minutes on each side or until pork is lightly browned. Remove pork from skillet. Drain; set aside, and keep warm. Repeat procedure with remaining pork slices. Wipe drippings from skillet with a paper towel.
3. Combine peach nectar and next 3 ingredients in skillet. Return pork to skillet. Bring to a boil; cover, reduce heat, and simmer 4 to 5 minutes or until pork is tender.
4. Transfer pork to a serving platter, using a slotted spoon. Set aside, and keep warm. Combine cornstarch and water; stir until smooth. Add cornstarch mixture and chutney to peach nectar mixture; stir well. Add peaches and sliced green onions. Bring to a boil; reduce heat, and simmer, stirring constantly, until thickened. Spoon peach mixture over pork. Garnish with green onion curls, if desired.
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