Pork and Peach Chutney Saute´


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Serves 4 | Prep Time 10 | Cook Time 10

Why I Love This Recipe

Did you know that 1/2 cup of canned peaches gives you more than 10 percent of the vitamin A you need for the day? Because the base of the chutney in this main dish is canned peaches, making this delicious sauce – which provides fiber and important nutrients – takes minimal effort. This recipe lets you create a fragrant, sweet and slightly spicy fruit chutney right in the skillet used to sauté meat. Serve this dish over rice, noodles or couscous.


Ingredients You'll Need

2 tablespoons vegetable oil
1 pound boneless pork loin, trimmed of fat, and cut into 1/2-inch thick strips
2 teaspoons curry powder
1/3 cup raisins
1/8 to 1/4 teaspoon crushed red pepper
3/4 cup canned, reduced-sodium chicken broth
1 can (15 1/4 ounces) sliced peaches, in juice or light syrup, drained
1 tablespoon white wine vinegar
1/2 cup sliced green onions
Salt, to taste


Directions

Preparation:


Heat the oil in large skillet over high heat. Add the pork and stir-fry until no pink remains. Add the curry powder and stir-fry for 30 seconds to a minute. Mix in the raisins, red pepper and broth; heat to simmering. Mix in the peaches and vinegar. Simmer for 2 minutes. Add the green onions; season with salt.


Nutritional Information Per Serving: Calories 326; Total fat 12g; Cholesterol 89mg; Sodium 102mg; Total carbohydrate 19g; Fiber 2g; Protein 34g


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