Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Peachy Pork Salad
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- #986
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 pound pork tenderloin
1 jar (10 ounce size) pecan preserves
1/4 cup white wine vinegar
2 tablespoons Dijon mustard
1 package (10 ounce size) mixed salad greens
2 cups fresh or frozen (thawed) peach slices
OR
1 can (16 ounce size) sliced peaches, drained
1 cup fresh or frozen raspberries, slightly thawed
1 small red onion, cut into 1/8-inch thick slices and separated into rings
1/2 cup alfalfa sprouts
directions
In a small bowl, blend preserves, vinegar and mustard. Cut pork tenderloin in half lengthwise, cutting to but not through bottom. Open pork and flatten. Brush both sides of pork tenderloin with 1/3 cup preserve mixture.
Place on a broiler pan and broil 4 to 6 inches from heat 5 to 6 minutes. Turn and brush with additional 2 tablespoons preserve mixture. Broil for additional 7 minutes.
Arrange greens on serving 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.
added by
ChefDog
nutrition data
Nutritional data has not been calculated yet.
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