Peachy Pork Medaillons

Name: Peachy Pork Medaillons
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters Chablis or other dry white wine; 1 teaspoon cornstarch; 1 teaspoon peeled, minced gingerroot; 118 milliliters sliced green onions; 79 milliliters mango chutney; 118 milliliters peach nectar; 473 milliliters peeled, sliced fresh peaches; 0 teaspoons pepper; 680 grams pork tenderloins; 1 Tbsp water

Peachy Pork Medaillons is a gluten free and dairy free recipe with 6 servings. This recipe covers 18% of your daily requirements of vitamins and minerals. This main course has 233 calories, 24g of protein, and 4g of fat per serving. 1 person found this recipe to be yummy and satisfying. If you have pork tenderloins, peach nectar, gingerroot, and a few other ingredients on hand, you can make it. To use up the peach nectar you could follow this main course with the Spiced Peach Pie as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Partially freeze tenderloins; trim fat from tenderloins.

Cut tenderloins diagonally across grain into 1/4-inch-thick slices.

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Grains

Coat a large nonstick skillet with cooking spray.

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Cooking Spray

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Frying Pan

Place over medium-high heat until hot.

Add half of pork, and cook 3 minutes on each side or until pork is lightly browned.

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Pork

Remove pork from skillet.

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Pork

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Frying Pan

Drain; set aside, and keep warm. Repeat procedure with remaining pork slices. Wipe drippings from skillet with a paper towel.

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Cooked Pork

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Paper Towels

Frying Pan

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.

Ingredients you will need

Peach Nectar