Excellent, interesting confrontation of flavours, strongly recommend trying it out. You may want to be cautious with the pork – if not thin enough it may not cook through, if simmered too long it may become a bit tough and dry – of course, the sauce and the peaches conquer all.. Very simple to prepare!
- 1 pork loin (450-500g?), trimmed and sliced about 6-8mm thick (we tested pork tenderloin a few times, never came anywhere close to the simple boneless loin cut..),
- 1 tbsp. vegetable oil,
- 3 tbsp. of milk or light cream (or use half-and-half, or even whipping cream, it does not hurt),
- 2 tbsp. instant coffee powder,
- pepper, salt,
- 1 (400ml) can sliced peaches or apricot halves – or use home made peach or appricot preserves, if you have them,
- 2 tbsp. chopped parsley (mandatory, maybe more, if you like it).
- In large skillet, brown meat in oil; remove and keep warm ( in the warm oven?).
- Combine milk, coffee and pepper.
- Drain fruit reserving liquid in skillet, keep fruit handy
- Add coffee mixture to the liquid in the skillet – here you may also use the juicy liquid to rinse the cup. The milky mixture is not easy to pour out, pouring the juice into it may be easier. Do not add water (I did it the first time I made my pork with peaches – and ended up with far too much sauce, not condensed enough..)
- Cook over high heat for some minutes to reduce and thicken liquid.
- Return meat to skillet; simmer 4 to 6 minutes, turning frequently.
- Add fruit
- Cover; heat through
- On a serving platter add green chopped parsley..
Experimental implementation with chicken thighs instead of pork; worked well, although i gave it much more time at the initial stage of frying, to make sure the thighs are well cooked. Should they be boneless, the concern may not be there. Also, for some reason, i had to add salt at the very end, which is not true for pork. I wonder why?