I had a pork tenderloin and ripe peaches and decided to put them together. The results couldn’t have been more irresistible! Here’s a fresh entree that tastes like summer.
—JULIA GOSLIGA ADDISON, VT
START TO FINISH: 20 MIN. • MAKES: 4 SERVINGS
1 pound pork tenderloin, cut into 12 slices
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
4 medium peaches, peeled and sliced
1 tablespoon lemon juice
1/4 cup peach preserves
1. Flatten each tenderloin slice to 1/4-in. thickness. Sprinkle with salt and pepper. In a large nonstick skillet over medium heat, cook pork in oil until tender. Remove and keep warm.
2. Add peaches and lemon juice to skillet, stirring to loosen browned bits. Cook and stir for 3-4 minutes or until peaches are tender. Stir in pork and preserves; heat through.
PER SERVING 1 serving equals 241 cal., 6 g fat (2 g sat. fat), 63 mg chol., 340 mg sodium, 23 g carb., 2 g fiber, 23 g pro. Diabetic Exchange: 3 lean meat, 1 fruit, 1/2 starch, 1/2 fat.