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Peachtree Pork Salad recipe

This entr e salad is full of fruitflavors. It’s perfect for a summer supper or an elegantluncheon. Serve with crusty dinner rolls. Can also be preparedon the grill, too!

Recipe: 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 separatedinto rings
1/2 cup alfalfa sprouts

  • In a small bowl, stir together preserves,vinegar and mustard; set aside.
  • Butterfly pork tenderloin: Cut lengthwiseto, but not through, bottom; open and flatten. Brush both sidesof pork with 1/3 cup peach preserve mixture. Place on broilerpan; broil 4 to 6 inches from heat 5 to 6 minutes. Turn; brushwith additional 2 tablespoons preserve mixture; broil for 5 minutesmore.
  • Arrange greens on four plates.
  • Slice pork in 1/2-inch thick slices.
  • Arrange pork, peaches, raspberries, onionrings and sprouts on greens. Drizzle with remaining preservesmixture.

    Serves 6.

    Recipe provided courtesy of Pork: The OtherWhite Meat.

    Chinese Restaurant | (770) 441-0200 | Genuine Thai Restaurant | Norcross Ga 30092

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