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Peachtree Pork Salad



  • 1 whole pork tenderloin
  • 1 (10 ounce) jar peach preserves
  • 1/4 cup white wine vinegar
  • 2 tablespoons Dijon-style mustard
  • 1 (10 ounce) package mixed salad greens
  • 2 cups fresh or frozen (thawed) peach slices or 1 (16 ounce) can 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


  1. 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.
  2. Place tenderloin on broiler pan; broil 4 to 6 inches from heat 5 to 6 minutes.
  3. Turn; brush with additional 2 tablespoons preserve mixture. Broil additional 7 minutes.
  4. Arrange greens on four plates.
  5. Cut pork tenderloin into 1/2-inch thick slices.
  6. Place pork tenderloin, peach slices, raspberries, onion rings and alfalfa sprouts on greens.
  7. Drizzle with remaining preserve mixture.


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