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Peachtree Pork Salad

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    Source: cooksrecipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsB9, C, E, P
    MineralsCopper, Manganese, Silicon, Iron, Sulfur, Phosphorus, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 whole pork tenderloin, about 1 pound

    2. 1 (10-ounce) jar peach preserves

    3. 1/4 cup white wine vinegar

    4. 2 tablespoons Dijon-style mustard

    5. 1 (10-ounce) package mixed salad greens

    6. 2 cups fresh or frozen (thawed) peach slices

    7. 1 cup fresh raspberries

    8. 1/2 small red onion, cut into 1/8-inch thick slices and separated into rings

    9. 1/2 cup alfalfa sprouts

    Instructions Jump to Ingredients ↑

    1. In a small bowl, stir together preserves, vinegar and mustard; set aside.

    2. Butterfly pork tenderloin: Cut lengthwise to, but not through, bottom; open and flatten. Brush both sides of pork with 1/3 cup peach preserve mixture. Place on broiler pan; broil 4 to 6 inches from heat 5 to 6 minutes. Turn; brush with additional 2 tablespoons preserve mixture; broil for 5 minutes more.

    3. Arrange greens on four plates.

    4. Slice pork in 1/2-inch thick slices.

    5. Arrange pork, peaches, raspberries, onion rings and sprouts on greens. Drizzle with remaining preserves mixture.

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