Ginger-Peach Pork Medallions

 

1

tablespoon butter or margarine

1

pork tenderloin (1 lb), cut into 1/2-inch slices

1/4

teaspoon salt

1

large peach, peeled, sliced

2

tablespoons packed brown sugar

1

teaspoon grated gingerroot

2/3

cup chicken broth

2

teaspoons cornstarch

• 1 In 10-inch skillet, melt butter over medium-high heat. Sprinkle pork with salt; add to skillet. Cook about 4 minutes, turning pork once, until browned.
• 2 Stir in peach slices, brown sugar and gingerroot. Cook 2 minutes, stirring once or twice, until peach slices are tender.
• 3 In small bowl, mix broth and cornstarch; stir into pork and peach mixture. Reduce heat to medium-low. Cook 2 minutes, stirring once or twice, until thickened.