Pork and Peaches | Oregonian Recipes
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Ingredients
- 3 cups peeled, pitted and sliced fresh peaches
- 1/2 cup water
- 1/2 cup dry white wine
- 1/3 cup light brown sugar
- Juice and zest from 1 lemon
- 2 teaspoons olive oil
- 1 pound (1/2 package) pork tenderloin
- Salt and pepper to taste
- 1 teaspoon Dijon mustard
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