Peachtree Pork Salad

Ingredients

• 1 whole pork tenderloin
• 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 or 1 (16 ounce) can 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

Instructions

1. 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.
2. Place tenderloin on broiler pan; broil 4 to 6 inches from heat 5 to 6 minutes.
3. Turn; brush with additional 2 tablespoons preserve mixture. Broil an additional 7 minutes.
4. Arrange greens on four plates.
5. Cut pork tenderloin into 1/2 inch thick slices.
6. Place pork tenderloin, peach slices, raspberries, onion rings and alfalfa sprouts on greens.
7. Drizzle with remaining preserve mixture.