Ingredients:

1 pound pork tenderloin, trimmed and cut into _ inch slices
1 teaspoon vegetable oil
ground black pepper
1 teaspoon butter or margarine
1 clove garlic, finely chopped
1/4 teaspoon dried sage
1 12 oz. can reduced sodium chicken broth
1 tablespoons cornstarch
4 Chilean fresh peaches or nectarines, pits removed and sliced into wedges

Methods:

Heat oil in frying pan on medium-high heat and sauté pork slices until done, about 2 minutes on each side. Remove pork to plate and keep warm. Add butter, garlic and sage to pan and cook until garlic just starts to turn golden. Mix cornstarch and chicken broth and add to pan. Cook over high heat stirring constantly until sauce is thickened. Add fruit slices and cook just until heated. Arrange pork on plate with fruit slices and serve with sauce.