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Source: America's Favorite Food Associations

Peachtree Pork Salad
These glazed chops, if there are any left, are great the next day.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
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1 pork tenderloin, about 1 pound
1 ten-ounce jar peach preserves
1/4 cup white wine vinegar
2 tablespoons Dijon mustard
1 package mixed salad greens, (10-ounces)
2 cups peach slices, fresh or frozen (thawed)
1 cup raspberries, fresh or frozen (slightly thawed)
1 small red onion, cut into 1/8-inch thick slices and separated into rings
1/2 cup alfalfa sprouts

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 ½-inch-thick slices. Place pork tenderloin, peach slices, raspberries, onion rings and alfalfa sprouts on greens. Drizzle with remaining preserve mixture.

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