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Serves: 4


1 large onion
¾ pound pork tenderloin
2 tablespoons all-purpose flour
1 teaspoon dried sage leaves
1 teaspoon curry powder
½ teaspoon salt
¼ teaspoon ground cumin (optional)
1 teaspoon vegetable oil
2 teaspoons margarine
3 large ripe peaches or nectarines or 2 medium size mangoes
¼ cup port or Marsala or ½ cup dry white wine or apple juice
½ cup water
3 green onions, thinly sliced


Finely chop onion, then set aside in a small bowl. Slice pork diagonally into ½â€ thick medallions. Place flour in a medium-size bowl. Crumble in sage. Using a fork, stir in curry powder, salt and cumin, if using. Add pork slices, 2 at a time, to flour. Turn over until well coated. Save any remaining flour. Heat oil and margarine in a large frying pan set over medium heat. Add pork and cook until lightly browned, 3 to 4 minutes per side. Meanwhile, slice unpeeled peaches in half and remove pits. Slice each half into wedges. If using mangoes, peel, then slice fruit from pits in thick strips. Slice strips into ½â€ thick pieces. Transfer meat to a large plate. Cover with foil to keep warm. Stir onion into pan. Sprinkle remaining flour over onion. Stir constantly, about 2minutes. Pour in ¼ cup port or Marsala or ½ wine or apple juice and water. Using a wooden spoon, scrap up brown bits from bottom of pan. Add fruit. Bring to a boil. Cover and simmer, stirring often, until fruit is as tender as you like, 3 to 4 minutes. Return pork to pan and stir often until meat is hot about 2 minutes. Sprinkle green onions overtop. Serve over rice, couscous or pasta. Great with snow peas or a leafy green salad.

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