Ingredients
1 pork tenderloin (1 pound), cut into 1/2-inch slices1/2 teaspoon salt1/8 teaspoon pepper1 teaspoon olive oil1 medium sweet red pepper, julienned1 cup canned sliced peaches in extra-light syrup1/2 cup reduced-sodium chicken broth1/3 cup peach spreadable fruit1 tablespoon Dijon mustard2 teaspoons minced fresh gingerroot
Preparation
Flatten pork to 1/4-in. thickness; sprinkle with salt and pepper. In a large nonstick skillet coated with cooking spray, saute pork in oil in batches until meat is no longer pink. Remove and keep warm.
In the same skillet, saute red pepper and peaches until red pepper is tender. Add the broth, spreadable fruit, mustard and ginger. Cook and stir over medium heat for 4 minutes. Return pork to the pan. Reduce heat; cover and simmer until heated through.
