Sautéed Pork Tenderloin and Peaches
Balsamic Green Beans and Mushrooms
Ingredients
- 1½ lb pork tenderloins, cut into 2-inch pieces
- 2 Tbsp Montreal steak seasoning
- 2 Tbsp olive oil
- 1 onion, thinly sliced
- ½ cup chicken broth
- 3 peaches, sliced
- 2 Tbsp chopped fresh basil
Instructions
- Pound pork slices to a ¼-inch-thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Sprinkle with seasoning.
- Cook pork in hot oil in a large nonstick skillet over medium-high heat until browned. Remove from skillet, and keep warm.
- Add onion to skillet; reduce heat to medium. Cook 5 minutes or until onion is browned and tender.
- Return pork to skillet; add broth and peaches. Simmer 3 minutes or until pork is done. Sprinkle with basil.
Side Dish Ingredients
- 3 Tbsp butter
- 1 (8-oz) pkg whole mushrooms, sliced
- 1 (12-oz) pkg frozen green beans, thawed
- 1 Tbsp balsamic vinegar
Side Dish Instructions
- Melt butter in a large skillet over medium-high heat. Add mushrooms, and cook until tender, stirring occasionally. Add green beans, and cook until thoroughly heated. Stir in vinegar; season with salt and pepper to taste.
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