Pork and Peaches
3 cups peeled, pitted and sliced fresh peaches
½ cup water
½ cup dry white wine
⅓ cup light brown sugar
Juice and zest from 1 lemon
2 teaspoons olive oil
1 pound (½ package) of pork tenderloin
Salt and pepper to taste
1 teaspoon Dijon mustard
In a medium saucepan, combine peaches, water, wine, sugar, lemon juice and zest. Bring to a boil over medium-high heat. Cover and cook 5 to 7 minutes or until peaches are soft.
Meanwhile, heat the oil in a nonstick skillet over medium. Slice the tenderloin on the bias, about ½ inch thick. Season the slices on both sides with salt and pepper. Place the pork in the hot oil and cook on medium for about 3 minutes on each side or until the edges are slightly brown and pork is cooked through.
When peaches are soft, pour off most of the juices directly into the pork pan, leaving about 2 tablespoons with the peaches. Remove the peaches from heat.
Add the Dijon to the pork and peach juice and stir to mix. Stir and cook the pork and peach juices until the syrup reduces and begins to thicken, about 5 minutes. Serve pork with reserved peaches over rice or butter noodles, if desired.
Cook's note: The sodium content is affected by the amount of seasoning added to the pork prior to cooking; 83 mg is the nutritional value of an unsalted serving.
4 servings
Approximate values per serving: 280 calories, 7 g fat (2 g saturated), 83 mg cholesterol, 30 g protein, 25 g carbohydrates, 2 g dietary fiber, 83 mg sodium (see Cook's note).
Alicia Ross