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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Peachtree Pork Salad

Source: National Pork Board

Pork tenderloin broiled with a tangy glaze, tossed with fresh greens, berries, and peaches.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	257.9

Total Carbs	28.6 g

Dietary Fiber	4.5 g

Sugars	18.8 g

Total Fat	3.1 g

Saturated Fat	0.9 g

Unsaturated Fat	0.6 g

Potassium	573.6 mg

Protein	28.8 g

Sodium	274.3 mg

Dietary Exchanges 3.1 Fat, 0.7 Vegetables, 0.5 Fruits, 2.5 Meat, 0.9 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

In a small bowl, stir together preserves, vinegar, and mustard; set aside.
Butterfly pork tenderloin: Cut lengthwise to, but not through, bottom; open and flatten.
Brush both sides of pork with 4 tablespoons peach preserve mixture.
Place on broiler pan.
Broil 4-6" from heat for 5 minutes.
Turn and brush with additional 2 tablespoons preserve mixture.
Broil for 5 minutes more.
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.