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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
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 tenderloin 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.
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