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Makes 4 servings.


    · 2 tablespoons flour
    · 1 teaspoon curry powder
    · 1 teaspoon garlic salt
    · 1/4 teaspoon ground pepper
    · 1¼ pounds pork tenderloin, sliced 3/4 inch thick
    · 1 tablespoon vegetable oil
    · 2 tablespoons chopped shallots or onion
    · 1/2 teaspoon salt
    · 1/4 cup each dry sherry and water
    · 2 fresh Washington nectarines cut into eights


Combine flour, curry powder, garlic salt and pepper; mix well.

Dip pork into flour mixture and cover all surfaces; shake off excess.

Brown both sides of each slice in oil in oven-safe non-stick skillet. Remove from skillet.

Sauté shallots or onion until softened; stir in sherry and water.

Bring mixture to boil. Stir nectarine into sherry mixture

Return pork to pan.

Bake at 375°F about 12 minutes or until pork is cooked and juices run clear.

Remove from oven and stir gently to coat all pieces with sauce.

Serving tip: Serve with mashed potatoes, cooked rice, or noodles, and cooked green vegetable.

Nutritional Analysis Per Serving: 440 Calories, 32.7 g protein, 13.1 g carbohydrate, 27.3 g fat (56% Cal. from fat), 90 mg cholesterol, 1.1 g dietary fiber, 848 mg sodium.

Washington State Fruit Commission -

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