This entrée salad is full of fruit flavors. It’s perfect for a summer supper or an elegant luncheon. Serve with crusty dinner rolls. Can also be prepared on the grill, too!

Peachtree Pork Salad

1 whole pork tenderloin, about 1 pound
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
1 cup fresh raspberries
1/2 small red onion, cut into 1/8-inch thick slices and separated into rings
1/2 cup alfalfa sprouts

1. In a small bowl, stir together preserves, vinegar and mustard; set aside.
2. Butterfly pork tenderloin: Cut lengthwise to, but not through, bottom; open and flatten. Brush both sides of pork with 1/3 cup peach 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 for 5 minutes more.
3. Arrange greens on four plates.
4. Slice pork in 1/2-inch thick slices.
5. Arrange pork, peaches, raspberries, onion rings and sprouts on greens. Drizzle with remaining preserves mixture.

Serves 6.

Recipe provided courtesy of Pork: The Other White Meat.