pork_tenderloin_peachtree_salad.jpg (59832 bytes)click on picture to enlarge Peachtree Pork Tenderloin Salad
  4  servings
Amount Measure Ingredients 
1  ea pork tenderloin (about 1 pound)
1  jar (10 ounce)  peach preserves
1/4  cup  white wine vinegar
2  tablespoons  Dijon-style mustard
1  package (10 ounce)  mixed salad greens
2  cups OR 
1 can (16 ounce)		 fresh or frozen (thawed) peach slices  
sliced peaches, drained
1  cup  fresh or frozen raspberries, slightly thawed
1  ea small red onion, cut into 1/8-inch thick slices and separated into rings
1/2  cup  alfalfa sprouts
 
Preparation

In a small bowl, blend preserves, vinegar and mustard.

Cut pork tenderloin in half lengthwise, cutting to but not through bottom; open and flatten. Brush both sides of pork tenderloin with 1/3 cup 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 additional 7 minutes.

Arrange greens on four plates. cut pork tenderloin into 1/2-inch-thick slices. Place pork tenderloin, peach slices, raspberries, onion rings and alfalfa sprouts on greens. Drizzle with remaining preserve mixture.
Preparation Time: 15 minutes Cooking time: 15 minutes
Nutrient Information per Three-Ounce Serving:
Calories: 410 Sodium: 172 mg Protein: 26 gm Cholesterol: 67 mg Fat: 5 gm
*supplied by National Pork Producers Council