Peachtree Pork Salad

• From: National Pork Board

Ingredients

• 1 pork tenderloin (about 1 pound)

• 1 jar (10 ounce) peach preserves

• 1/4 cup white wine vinegar

• 2 Tbs Dijon-style mustard

• 1 package (10 ounce) mixed salad greens

• 2 cups fresh or frozen (thawed) peach slices OR 1 can (16 ounce) 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

Fresh peaches enhance the sweetness of the pork tenderloin in this summertime salad.

Directions

• 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.