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Pork And Peach Chutney Saute

Did you know that 1/2 cup of canned peaches gives you more than 10 percent of the vitamin A you need for the day? Because the base of the chutney in this main dish is canned peaches, making this delicious sauce - which provides fiber and important nutrients - takes minimal effort. This recipe lets you create a fragrant, sweet and slightly spicy fruit chutney right in the skillet used to sauté meat. Serve this dish over rice, noodles or couscous.

Recipe by Canned Food Alliance
Servings
4
Tags
dairy free, gluten free, nut free, sugar free, memorial day

Ingredients

  • 2 tablespoons vegetable oil
  • 1 pound boneless pork loin, trimmed of fat, and cut into 1/2-inch thick strips
  • 2 teaspoons curry powder
  • 1/3 cup raisins
  • 1/8 to 1/4 teaspoon crushed red pepper
  • 3/4 cup canned, reduced-sodium chicken broth
  • 1 can (15 1/4 ounces) sliced peaches, in juice or light syrup, drained
  • 1 tablespoon white wine vinegar
  • 1/2 cup sliced green onions
  • Salt, to taste

Preparation

  1. Heat the oil in large skillet over high heat.
  2. Add the pork and stir-fry until no pink remains.
  3. Add the curry powder and stir-fry for 30 seconds to a minute.
  4. Mix in the raisins, red pepper and broth; heat to simmering.
  5. Mix in the peaches and vinegar.
  6. Simmer for 2 minutes.
  7. Add the green onions; season with salt.