| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Fruits | Dutch | Pork, Fruits | 4 | Servings |
INGREDIENTS
| 1 | tb | Olive oil |
| 1 1/2 | lb | Boneless pork loin; cut in 3/4" cubes |
| 1/2 | ts | Salt |
| 1/4 | ts | Ground black pepper |
| 2 | c | Whole baby onions; frozen, thaw, drain |
| 1 | md | Green pepper; coarsely chop |
| 1 | md | Sweet red pepper; coarse chp |
| 1 | tb | Flour |
| 3/4 | ts | Cinnamon |
| 1/4 | ts | Nutmeg |
| 1/8 | ts | Allspice |
| 1 | c | Beef broth |
| 5 1/2 | oz | Peach nectar |
| 1 | lb | Ripe peaches; peel, pit, thick sliced |
INSTRUCTIONS
BILLS20086 Heat oil in 5 qt Dutch oven over medium high heat. Sprinkle pork with salt & pepper. Saute pork in batches for 4 minutes or until browned. Remove to paper toweling to drain. Reduce heat to medium. Add onions, peppers and more oil if needed; saute 8-10 minutes or until onions are slightly golden. Whisk flour, cinnamon, nutmeg and allspice into broth until smooth. Add to pot along with nectar and pork. Cover; simmer 8 minutes. Add peaches; cook 4 minutes or until pork and peaches are tender. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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