Peachy Pork Medallions

• 2 (3/4 lb.) pork tenderloins
• 1/2 c. peach nectar
• 1 tsp. peeled, minced ginger root
• 1/4 tsp. pepper
• 1 Tbsp. water
• 2 c. peeled, sliced fresh peaches
• green onion curls (optional)
• vegetable cooking spray
• 1/2 Chablis or dry white wine
• 1 tsp. cornstarch
• 1/3 c. mango chutney
• 1/2 c. sliced green onion

1. Partially freeze pork; trim fat from meat.
2. Cut meat diagonally across grain into 1/4-inch slices.
3. Coat a large nonstick skillet with cooking spray.
4. Place over medium-high heat until hot.
5. Add half of pork; cook for 3 minutes on each side, or until pork is lightly browned.
6. Remove pork from skillet; drain and set aside and keep warm.
7. Repeat procedure with remaining pork slices.
8. Wipe drippings from skillet.

pork tenderloins, nectar, ginger root, pepper, water, peaches, green onion, vegetable cooking spray, chablis, cornstarch, mango, green onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=468962 (may not work)