2 tablespoons flour
1 teaspoon curry powder
1 teaspoon garlic salt
1/4 teaspoon ground pepper
1 1/4 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.
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.