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Peachy Pork Medaillons

Yield 6 servings.


  • 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)

Nutrition 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

How to Make It

  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.

Light and Luscious