Ingredients
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
Preparation
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.
Stir in peach slices, brown sugar and gingerroot. Cook 2 minutes, stirring once or twice, until peach slices are tender.
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.
