1 lb. pork tenderloin or loin, trimmed and sliced 1/4 inch thick
1 tbsp. vegetable oil
3 tbsp. nonfat dry milk
2 tsp. coffee crystals
Dash pepper
1 (16 oz.) can Del Monte lite sliced peaches or apricot halves
2 tbsp. chopped parsley

In large skillet, brown meat in oil; remove and keep warm. Combine milk, coffee and pepper with 3 tablespoons water. Drain fruit reserving liquid in skillet. Add coffee mixture. Cook over high heat 3 minutes to reduce and thicken liquid. Return meat to skillet; simmer 4 to 6 minutes, turning frequently. Add fruit and parsley. Cover; heat through. Serves 4.