Peachtree Pork Salad

1. 1

   In a small bowl, stir together preserves, vinegar and mustard; set aside.

2. 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 4-6 inches from heat 5-6 minutes. Turn; brush with additional 2 tablespoons preserve mixture; broil for 5 minutes more until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.