Peachy Ginger Pork

• 1 lb pork tenderloin, cut into 1/2-inch slices
• 12 teaspoon salt
• 18 teaspoon pepper
• 1 teaspoon olive oil
• 1 medium red pepper, julienned
• 8 ounces canned peaches, sliced and reduced sugar
• 12 cup reduced-sodium chicken broth
• 13 cup peach jam
• 1 tablespoon Dijon mustard
• 2 teaspoons fresh gingerroot, minced

1. Flatten pork to 1/4" thickness, sprinkle with salt and pepper.
2. In a large nonstick skillet coated with nonstick spray, saute pork in oil in batches until juices run clear.
3. Remove and keep warm.
4. In the same skillet, saute red pepper and peaches until red pepper is tender.
5. Add the broth, jam, mustard and ginger.
6. Cook and stir over medium heat 4 minutes.
7. Return pork to the pan.
8. Reduce heat, cover and simmer until heated through.

pork tenderloin, salt, pepper, olive oil, red pepper, peaches, chicken broth, peach, mustard, fresh gingerroot

Taken from www.food.com/recipe/peachy-ginger-pork-252832 (may not work)