1-16 oz can lite peach slices packed in their own juice, not syrup
1 clove garlic, minced
1/4 cup finely chopped red onion
2 small fresh serrano peppers; seeded & finely chopped
1/2 of medium red bell pepper, diced
1/4 tsp grated ginger
1 tsp balsamic vinegar
juice of one small lime
coarse ground sea salt
Drain peaches, reserving juice for pork glaze; dice into 1/2 inch pieces.
In a medium glass bowl, gently combine peaches, garlic, red onion, serrano & red bell peppers, & ginger. In very small bowl, blend vinegar & lime juice; pour over salsa & stir gently to blend. Salt to taste.
Chill salsa for at least one hour.
1.25 lb pork tenderloin, cut into 1/2 inch slices
2 tsp olive oil
1/2 tsp cumin
1/2 tsp ground coriander
1 c warm chicken broth
1 TBS cornstarch
reserved peach juice
In large non-stick skillet, heat oil over medium heat. When hot, add the pork in a single layer and sprinkle with half of the cumin & coriander.
Saute 4 minutes, then turn over, sprinkle with remaining seasoning, & saute until cooked through, 3-4 minutes more.
While pork is cooking, warm chicken broth in microwave using heat-proof measuring cup. Add the cornstarch & stir until smooth.
Pour the broth/cornstarch mixture into the skillet along with the peace juice; stir gently. Simmer until slightly thickened & heated through, 2 - 3 minutes.
Serve with Peach Salsa & Cinnamon Jasmine Rice.