Peachy Pork Medallions - cooking recipe

Ingredients

2 (3/4 lb.) pork tenderloins
1/2 c. peach nectar
1 tsp. peeled, minced ginger root
1/4 tsp. pepper
1 Tbsp. water
2 c. peeled, sliced fresh peaches
green onion curls (optional)
vegetable cooking spray
1/2 Chablis or dry white wine
1 tsp. cornstarch
1/3 c. mango chutney
1/2 c. sliced green onion

Preparation

Partially freeze pork; trim fat from meat.
Cut meat diagonally across grain into 1/4-inch slices.
Coat a large nonstick skillet with cooking spray.
Place over medium-high heat until hot.
Add half of pork; cook for 3 minutes on each side, or until pork is lightly browned.
Remove pork from skillet; drain and set aside and keep warm.
Repeat procedure with remaining pork slices.
Wipe drippings from skillet.