Recipe courtesy of the National Pork Board
Preparation facts
Cooking Time: 15 minutes
Prep Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
Ingredients
1 pork tenderloin (about 1 pound)
1 jar (10 ounce) peach preserves
1/4 cup white wine vinegar
2 Tbs Dijon-style mustard
1 package (10 ounce) mixed salad greens
2 cups fresh or frozen (thawed) peach slices OR 1 can (16 ounce)
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
Directions
In a small bowl, blend preserves, vinegar and mustard.
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 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.
Nutrition facts
Serving Size 1 serving
Calories 458
Calories from Fat 76 (17%)
% Daily Value*
13%Total Fat 8g
13%Saturated
Fat 2.6g
Polyunsaturated Fat 0.8g
Monounsaturated Fat 3.1g
36%Cholesterol 107mg
8%Sodium 204mg
27%Potassium 930mg
21%Total
Carbohydrate 62g
21%Dietary
Fiber 5.1g
Sugars 54g
Sugar Alcohols 0g
75%Protein 38g