Peachtree Pork Salad

The perfect luncheon entree this attractive salad stars a lean pork tenderloin cut into chunks and the sweet mellow taste of peaches. A bed of buttery-soft salad greens and alfalfa sprouts complete the dish.

Serves: 4
Cook Time: 15 Minutes

Ingredients

• 1 Smithfield Pork Tenderloin (about 1 pound)
• 1 jar (10 ounce) peach preserves
• 1/4 c. white wine vinegar
• 2 T. Dijon-style mustard
• 1 package (10 ounce) mixed salad greens
• 2 c. fresh or frozen (thawed) peach slices OR 1 can (16 ounce) sliced peaches drained
• 1 small red onion cut into 1/8-inch thick slices and separated into rings
• 1/2 c. alfalfa sprouts

Steps

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 c. preserve mixture. Place on broiler pan; broil 4 to 6 inches from heat 5 to 6 minutes. Turn; brush with additional 2 T. 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.

Serving Suggestions

Serve this delicious main meal salad with hot crusty rolls.

Recipe and photo courtesy of National Pork Board. For more information about Pork. The Other White Meat®, visit our website www.otherwhitemeat.com

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