Peachtree Pork Salad
1 whole Salmon Creek Farms Natural 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 4-6 inches from heat 5-6 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.more for medium doneness.
Serves 4.
