Ingredients

1 Tbsp. olive oil
1 1/2 pound boneless pork loin; cut in 3/4 inch cubes
1/2 tsp. salt
1/4 tsp. ground black pepper
2 C. whole baby onions; frozen, thaw, drain
1 medium green pepper; coarsely chop
1 medium sweet red pepper; coarse chop
1 Tbsp. flour
3/4 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. allspice
1 C. beef broth
5 1/2 ounce(s) peach nectar
1 pound ripe peaches; peel, pit, thick sliced

Cooking Instructions

Heat oil in 5 quart Dutch oven over medium high heat. Sprinkle pork with salt and pepper. Saute pork in batches for 4 minutes or until browned. Remove to paper toweling to drain. Reduce heat to medium. Add onions, peppers and more oil if needed; Saute 8-10 minutes or until onions are slightly golden. Whisk flour, cinnamon, nutmeg and allspice into broth until smooth. Add to pot along with nectar and pork. Cover; simmer 8 minutes. Add peaches; cook 4 minutes or until pork and peaches are tender.
 
 
"For the law of the Spirit of life in Christ Jesus has set you free from the law of sin and of death." (Romans 8:2)