House Works: Peaches and Pork

In this House Works, Chef Judy Gilliard joins us in the kitchen with more on how to use a pork tenderloin, and marry that flavor with the tangy taste of peaches which are in season right now.

Peaches and Pork Stir fry
Judy Gilliard
Servings: 6
1 1/2 pounds pork tenderloin, cut in 2" cubes
4 each peaches, firm, cut in 2" chunks
2 tablespoons olive oil, Oliverde roasted onion and cilantro
1/2 teaspoon sea salt
1/2 teaspoon black pepper
2 tablespoons cilantro, chopped

Combine pork, and oil in a large bowl. Cover and refrigerate, marinating for 1 hour. Stir fry pork in pan at medium high until done. Then add peaches and stir fry until peaches are just warm. Add salt and pepper to taste. Sprinkle with cilantro.

Per Serving (excluding unknown items): 206 Calories; 8g Fat (37.2% calories from fat); 24g Protein; 8g Carbohydrate; 1g Dietary Fiber; 74mg Cholesterol; 215mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Fruit; 1 Fat.



About the Author...
Taryn Vanderford
Taryn Vanderford co-anchors “First at Four” Monday through Friday with her husband, Jon Vanderford.
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