2 tablespoons flour
1 teaspoon curry powder
1 teaspoon garlic salt
1/4 teaspoon ground black pepper
1 1/4 pounds pork tenderloin, sliced -inch thick
1 tablespoon vegetable oil
2 tablespoons shallots or onion
1/2 teaspoon salt, optional
1/4 cup dry sherry
1/4 cup water
2 fresh nectarines, pitted and cut in 8 slices, each
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 nonstick skillet. Remove from skillet. Saute shallots or onions until softened; stir in sherry and water. Bring mixture to a boil. Stir nectarine into sherry mixture. Return pork to pan. Bake at 375 degrees for 15 to 20 minutes until pork is cooked and juices run clear. Remove from oven and stir gently to coat all pieces with sauce.
Yield: 4 servings
Source: Washington State Fruit Commission
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