Peachy Pork Medaillons

Oxmoor House
6 servings.


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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)


Partially freeze tenderloins; trim fat from tenderloins. Cut tenderloins diagonally across grain into 1/4-inch-thick slices.

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.

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.

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.

Created date

August 2009

Nutritional Information

Calories 231
Caloriesfromfat 18 %
Fat 4.6 g
Satfat 1.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 26.7 g
Carbohydrate 20.7 g
Fiber 0.0 g
Cholesterol 83 mg
Iron 0.0 mg
Sodium 94 mg
Calcium 0.0 mg