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Make it a Meal
Add these dishes to make a full meal:
Greek Rice Casserole with Feta and Artichokes
Wine Pairings
Preparation facts
Cooking Time: 15 minutes
Prep Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
Ingredients
1 pork tenderloin (about 1 pound)
1 jar (10 ounce) peach preserves
1/4 cup white wine vinegar
2 Tbs Dijon-style mustard
1 package (10 ounce) mixed salad greens
2 cups fresh or frozen (thawed) peach slices OR 1 can (16 ounce) 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
Directions
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 1/2-inch-thick slices. Place pork tenderloin, peach slices, raspberries, onion rings and alfalfa sprouts on greens. Drizzle with remaining preserve mixture.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
