Peachy Pork Medaillons

• 2 (3/4-pound) pork tenderloins
• Vegetable cooking spray
• 1/2 cup peach nectar
• 1/4 cup Chablis or other dry white wine
• 1 teaspoon peeled, minced gingerroot
• 1/4 teaspoon pepper
• 1 teaspoon cornstarch
• 1 tablespoon water
• 1/3 cup mango chutney
• 2 cups peeled, sliced fresh peaches
• 1/2 cup sliced green onions
• Green onion curls (optional)

1. Partially freeze tenderloins; trim fat from tenderloins. Cut tenderloins diagonally across grain into 1/4-inch-thick slices.
2. Coat a large nonstick skillet with cooking spray. Place over medium-high heat until hot. Add half of pork, and cook 3 minutes on each side or until pork is lightly browned. Remove pork from skillet. Drain; set aside, and keep warm. Repeat procedure with remaining pork slices. Wipe drippings from skillet with a paper towel.
3. 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.
4. Transfer pork to a serving platter, using a slotted spoon. Set aside, and keep warm. Combine cornstarch and water; stir until smooth. Add cornstarch mixture and chutney to peach nectar mixture; stir well. Add peaches and sliced green onions. Bring to a boil; reduce heat, and simmer, stirring constantly, until thickened. Spoon peach mixture over pork. Garnish with green onion curls, if desired.

pork tenderloins, vegetable cooking spray, chablis, gingerroot, pepper, cornstarch, water, mango, peaches, green onions, green onion

Taken from www.myrecipes.com/recipe/peachy-pork-medaillons (may not work)