| 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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