Peachy Pork Medaillons


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 ginger-root

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 slimmer 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.

Yield: 6 servings

Light & Delicious 1994 Recipe

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