Peachy Pork Salad Recipe

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.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

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