| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Meats | Dutch | Fruits, Pork | 4 | Servings |
INGREDIENTS
| 1 | T | Olive oil |
| 1 1/2 | lb | Boneless pork loin, cut in |
| 3/4" cubes | ||
| 1/2 | t | Salt |
| 1/4 | t | Ground black pepper |
| 2 | c | Whole baby onions, frozen |
| thaw drain | ||
| 1 | Green pepper, coarsely chop | |
| 1 | Sweet red pepper, coarse chp | |
| 1 | T | Flour |
| 3/4 | t | Cinnamon |
| 1/4 | t | Nutmeg |
| 1/8 | t | Allspice |
| 1 | c | Beef broth |
| 5 1/2 | oz | Peach nectar |
| 1 | lb | Ripe peaches, peel pit |
| thick sliced |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 281
Calories From Fat: 85
Total Fat: 9.4g
Cholesterol: 112.3mg
Sodium: 600.2mg
Potassium: 713.4mg
Carbohydrates: 7.5g
Fiber: <1g
Sugar: <1g
Protein: 39.2g