Peaches and pork stew

4 Servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
1½ pounds Boneless pork loin; cut in 3/4\" cubes
½ teaspoon Salt
¼ teaspoon Ground black pepper
2 cups Whole baby onions; frozen, thaw, drain
1 medium Green pepper; coarsely chop
1 medium Sweet red pepper; coarse chp
1 tablespoon Flour
¾ teaspoon Cinnamon
¼ teaspoon Nutmeg
⅛ teaspoon Allspice
1 cup Beef broth
5½ ounce Peach nectar
1 pounds Ripe peaches; peel, pit, thick sliced

Directions

BILLS20086

Heat oil in 5 qt Dutch oven over medium high heat. Sprinkle pork with salt & pepper. Saute pork in batches for 4 minutes or until browned. Remove to paper toweling to drain. Reduce heat to medium. Add onions, peppers and more oil if needed; saute 8-10 minutes or until onions are slightly golden.

Whisk flour, cinnamon, nutmeg and allspice into broth until smooth. Add to pot along with nectar and pork. Cover; simmer 8 minutes. Add peaches; cook 4 minutes or until pork and peaches are tender.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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