Donna’s pork medallions with peach brandy sauce
Pork and peaches are a special combination of flavors. A touch of brandy helps too!
Make the sauce ahead of time and serve it for a special family or company meal.
1 cup sugar-free peach or apricot preserves
1/4 cup red wine 2 teaspoons Dijon mustard 1 sprig fresh thyme dash cayenne pepper 3 fresh peaches, peeled and sliced or 16 ounces frozen peach slices*
1 tablespoon brandy, optional 1-1/2 pounds pork tenderloin or loin chops** salt and pepper to taste
In a small saucepan, combine peach preserves, wine, mustard, and thyme. Bring to a boil and continue to boil gently for 2 – 3 minutes, stirring constantly. Remove thyme sprig. Remove 1/4 cup of the sauce and set aside. Add peaches to the saucepan and simmer about 5 – 10 minutes or until peaches are soft. Stir in brandy. Remove from heat. Cover and re-warm when ready to serve.
Heat grill to medium hot. Sprinkle pork medallions or pork chops with salt and pepper. Grill over hot fire until brown on the outside but still slightly pink in the inside (145 degrees). Brush with reserved sauce and grill for 1 more minute. Transfer to serving platter and let rest for 5 – 10 minutes. Pour peach sauce over chops.
*Note: Cut peach slices into smaller pieces if frozen slices are large.
**Pork tenderloin medallions or pork chops can also be sauteed in a skillet on the stove instead of grilling.
Nutritional information per serving (4)
Fat, gm.: 17
Protein, gm.: 27
Carbs, gm.: 39
Cholesterol, mg.: 1.7