1 lb pork tenderloin, cut into 8 slices, flattened to 1/4" thick
1/4 tsp salt
1/4 tsp ground black pepper
8 slices (1/2" thick) precooked palenta (can sub couscous or rice)
2 tsp olive oil
2 2/3 cups sliced peaches
1/4 cup reduced-sodium fat-free chicken broth
6 tbs seedless raspberry all-fruit spread
1 tbs balsamic vinegar
1/4 tsp ground ginger
1. Coat a large skillet with cooking spray and set on medium-high heat. Sprinkle pork with salt and pepper, and saute 2 minutes on each side; remove from pan and cover with foil to keep warm.
2. Brush polenta slices with oil. Cook in skillet on medium-high heat, 3 to 4 minutes per side or until lightly browned. Remove and set aside. Reduce heat to medium and cook peach slices, stirring frequently, until barely tender.
3. Add broth to peaches and bring to a simmer, stirring regularly. Add preserves, vinegar, and ginger. Stir until preserves melt.
4. Serve pork, drizzled with sauce, with peaches and polenta.
7 g fat (2 g saturated)
435 mg sodium
75 mg cholesterol
I'm Bringing the Potluck back! Yeah!
7 years ago