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Ingredients
US|METRIC
4 SERVINGS
- 1 pork tenderloin (about 1 pound)
- 10 oz. peach preserves
- 1/4 cup white wine vinegar
- 2 Tbsp. dijon (style mustard)
- 10 oz. mixed 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
- In a small bowl, stir together preserves, vinegar and mustard; set aside.
- 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 4-6 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.
- Arrange 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.
NutritionView More
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430Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories430Calories from Fat50 |
% DAILY VALUE |
Total Fat6g9% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol85mg28% |
Sodium200mg8% |
Potassium940mg27% |
Protein29g |
Calories from Fat50 |
% DAILY VALUE |
Total Carbohydrate65g22% |
Dietary Fiber6g24% |
Sugars44g |
Vitamin A110% |
Vitamin C60% |
Calcium8% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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