Peachtree Pork Salad

• 1 pork tenderloin about 1 pound
• 10 ounces peach preserves
• 1/4 cup white wine vinegar
• 2 tablespoons dijon style mustard
• 10 ounces mixed greens
• 2 cups peach slices fresh, OR frozen, thawed
• 1 cup raspberries
• 1/2 red onion small, cut into 1/8-inch thick slices and separated into rings
• 1/2 cup alfalfa sprouts

1. In a small bowl, stir together preserves, vinegar and mustard; set aside.
2. Butterfly pork tenderloin: Cut lengthwise to, but not through, bottom; open and flatten. Brush both sides of pork with 1/3 cup peach preserve mixture. Place on broiler pan; broil 4-6 inches from heat 5-6 minutes. Turn; brush with additional 2 tablespoons preserve mixture; broil for 5 minutes more until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
3. 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.

pork tenderloin, preserves, white wine vinegar, mustard, mixed greens, fresh, raspberries, red onion, alfalfa sprouts

Taken from www.yummly.com/recipe/Peachtree-Pork-Salad-2249032 (may not work)