Pork and Nectarines – An Easy One-Skillet Dinner

By David Hu

Fruit and pork are perfect partners. The tangy-sweetness of the fruit provides a refreshing counterpoint to the richness of the pork.

This quick recipe, pairing fresh nectarines or peaches with pork, is an almost year-round dinnertime option. Local fruit is bountiful in summer, but come winter, Chilean fruit is readily available, since their seasons are opposite ours.

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Pork Tenderloin with Nectarines

1 pound pork tenderloin, trimmed and cut into 1/2 inch slices
1 tablespoon vegetable oil
1 teaspoon butter
1 clove garlic, finely chopped
1/4 teaspoon dried sage
1-1/4 cups reduced sodium chicken broth
1-1/2 tablespoons cornstarch
2 Chilean fresh nectarines or peaches, pits removed and sliced into wedges

Heat oil in frying pan on medium-high heat and cook pork slices until done, about 1 or 2 minutes on each side. Do now crowd the pan or pork will steam instead of brown. Cook in batches, if needed. Remove pork to plate and keep warm.

Add butter, garlic and sage to pan and cook until garlic just starts to turn golden. Mix cornstarch and chicken broth and add to pan. Cook over high heat stirring constantly until sauce is thickened. Add fruit slices and cook just until heated. Arrange pork on plate with fruit slices and serve with sauce. Makes 4 servings.

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