Mr. Food: Peachy Pork

Yes, we love our outdoor picnics and grill-fests at this time of year, but we shouldn't pass up the chance to bring the taste of the season inside too, and here's a main dish that starts in a "keep the kitchen cool" skillet!

Watch how easy: In a skillet, in 2 tablespoons oil, over a medium-high heat, we brown 2 pork tenderloins on all sides, 4 to 5 minutes. Turn the heat down a bit, and we pour a sauce over them that we made by combining 1 cup peach preserves, 1/4 cup white vinegar, and 2 tablespoons Dijon mustard. Cover it, and let it simmer for about 15 to 20 minutes, until the pork is no longer pink in the center.

And for its summertime sparkle, we add about 2 cups of fresh sliced peaches! No fresh peaches? Use frozen ones. Now we serve it up sliced, maybe along with some of our summertime dinner go-alongs, but my favorite way is to use it as a topper to turn ho-hum salad into a tangy main dish event by placing warm sauce-laden slices on our salad greens for the exciting contrast of hot and cold tastes and textures! Does that sound gourmet or what?

If you’d like the recipe, just send a self-addressed stamped envelope, marked “Peachy Pork,” to me, Mr. Food, right here at the station, or look for it online for proving that we don't have to eat outside to bring the tastes of summer inside! We look like heroes, and those smiling faces around the table thanking us, well, that’s the best "OOH IT'S SO GOOD!!®"