Here’s a fresh entree that tastes like summer. I had a pork tenderloin and ripe peaches and decided to put them together. The results couldn’t have been more irresistible!
—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, stirring to loosen browned bits from pan. Cook and stir for 3-4 minutes or until the peaches are tender. Stir in the pork and preserves; heat through.
PER SERVING 241 cal., 6g fat ( 2g sat. fat ) , 63mg chol., 340mg sod., 23g carb. ( 20g sugars, 2g fiber ) , 23g pro. Diabetic Exchanges: 3 lean meat, 1 fruit, 1 /2 starch, 1 /2 fat.