Pork and Peach Chutney Saute´

Submitted by Chef #1365024

"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."

 

• Ready In: 20mins
• Ingredients: 10
• Serves: 4

ingredients

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

directions

1. Preparation:

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