Peachtree Pork Salad

Name: Peachtree Pork Salad
Total time: 1200 s
Yield: 4 servings
Ingredients: 1 pork tenderloin about 1 pound; 10 ounces peach preserves; 1/4 cup white wine vinegar; 2 tablespoons dijon style mustard; 10 ounces mixed salad greens; 2 cups peach slices fresh, OR frozen, thawed; 1 cup raspberries; 1/2 red onion small, cut into 1/8-inch thick slices and separated into rings; 1/2 cup alfalfa sprouts

Pork

9Ingredients

430Calories

20Minutes

Ingredients

servings:

1 pork tenderloin (about 1 pound)
10 ounces peach preserves
1/4 cup white wine vinegar
2 tablespoons dijon (style mustard)
10 ounces mixed salad greens
2 cups peach slices (fresh, OR frozen, thawed)
1 cup raspberries
1/2 red onion (small, cut into 1/8-inch thick slices and separated into rings)
1/2 cup alfalfa sprouts

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Directions

1In a small bowl, stir together preserves, vinegar and mustard; set aside.
2Butterfly 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 4-6 inches from heat 5-6 minutes. Turn; brush with additional 2 tablespoons preserve mixture; broil for 5 minutes more until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
3Arrange greens on four plates. Slice pork in 1/2-inch thick slices. Arrange pork, peaches, raspberries, onion rings and sprouts on greens. Drizzle with remaining preserves mixture.

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