Bibi`s Pork Fillet with Peaches in Dark Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pork fillet (s) (10 p.)
- salt and pepper
- 2 cans peach (s), naturally sweet (450 g each), drained
- Peach juice from one the cans
- 6 tablespoon soy sauce
- 6 tablespoon tomato ketchup, light (1 P.)
Print Recipe
Pin Recipe Instructions
- Divide the pork fillet into medallions and season well on all sides with salt and pepper. Fry in a large, deep, non-stick pan.
- Mix the peach juice from a can with soy sauce and ketchup and pour over the meat, turn the heat down. Let the lid simmer gently for about 10 minutes. Then add the peaches and simmer gently for another 10 minutes.
- When using light ketchup, the entire pan has just 11 points after WW.
- This is best served with rice or pasta. Then calculate this separately.
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