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.
 
 
When He rained meat upon them like the dust, Even winged fowl like the sand of the seas, (Psalms 78:27)