When pork comes together with peaches onions and a little orange juice its a party of flavors Sub soy sauce for the fish sauce if you like We like this with rice and a green vegetable
Prep Time
1 hr 5 mins
Dificult
Medium
Servings
8
Ingredients
Instructions
Place bacon in a large skillet and cook over medium-high heat
turning occasionally
until evenly browned and crisp
about 10 minutes. Drain bacon slices on paper towels. Reserve drippings in the skillet.
Dry pork tenderloin with paper towels and season both sides with salt
pepper
and 1/4 teaspoon ground ginger.
Increase heat to medium-high and brown tenderloin in the bacon drippings on all sides
5 to 7 minutes. Removed browned tenderloin from skillet
transfer to a plate
and keep warm.
Reduce heat to medium. Add onion slices to the same skillet and stir until onions are soft and beginning to take on some color
3 to 5 minutes. Stir in garlic and cook until fragrant
about 1 minute.
Add sliced peaches
chicken broth
orange juice concentrate
and remaining ground ginger. Bring to a boil and return tenderloin to the skillet. Pile peaches on top of the meat
cover
reduce heat to simmer
and cook until pork is slightly pink in the center
20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Arrange pork and peaches on a serving platter.
Meanwhile
combine fish sauce
water
and cornstarch in a small bowl and stir until there are no lumps. Increase heat to medium and bring skillet contents back to a boil. Add cornstarch mixture to the liquid in the skillet and stir quickly until sauce is bubbly and thickened
about 5 minutes.
Pour sauce over pork and peaches. Crumble up cooked bacon and sprinkle over the peaches. Garnish with parsley
.jpeg)
