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
- In a small bowl, stir together preserves,
vinegar and mustard; set aside.
- 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.
- Arrange greens on four plates.
- Slice pork in 1/2-inch thick slices.
- Arrange pork, peaches, raspberries, onion
rings and sprouts on greens. Drizzle with remaining preserves
mixture.
Serves 6.
Wine Suggestion: Try pairing this salad
with a chilled Chardonnay.
Nutrition Facts
Calories 260 calories
Protein 27 grams
Fat 4 grams
Sodium 135 milligrams
Cholesterol 75 milligrams
Saturated Fat 1 grams
Carbohydrates 32 grams
Recipe provided courtesy
of Pork: The Other White Meat.
