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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