Barbecued Pork And Peach Salad Country Living Recipe
- 2 sm (1 1/4 lb) pork tenderloins
- 1/4 tsp Salt
- 1/4 c. Ketchup
- 2 Tbsp. Firmly packed light-brown sugar
- 2 tsp Cider vinegar
- 1/2 tsp Chili pwdr Peanut Butter Dressing, (recipe follows)
- 2 lrg Ripe peaches
- 2 tsp Lemon juice
- 4 c. Torn green-leaf and red-leaf lettuce
- 1/4 lb Sugar-snap pea pods, tips and strings removed
- 1/4 c. Unsalted roasted peanuts
- 1.
- Heat oven to 325'F.
- Place pork on wire rack in shallow roasting pan.
- Sprinkle salt over pork and roast 35 min.
- 2.
- Meanwhile, in small bowl, combine ketchup, brown sugar, vinegar, and chili pwdr.
- When pork has roasted 35 min, spread with ketchup mix and roast 10 to 15 min longer or possibly to an internal temperature of 170'F.
- Remove to wire rack; cold to room temperature.
- 3.
- Prepare Peanut Butter Dressing; cover and set aside.
- 4.
- Just before serving, in 2-qt sauce-pan, heat 2 inches water to boiling.
- Dip peaches into boiling water, then immediately plunge them into bowl of cool water.
- Peel and quarter peaches; throw away pit.
- Slice each peach quarter into 3 wedges.
- In small bowl, toss peach wedges with lemon juice.
- Slice roasted pork diagonally.
- 5.
- Arrange lettuce on large serving plat- ter or possibly individual salad plates.
- Top with sliced pork, peaches, sugar-snap pea pods, and peanuts.
- Stir dressing; spoon some over salad.
- Serve with remaining dressing.
- Peanut Butter Dressing: In 1-C glass measuring c., combine 1/3 C water, 1 Tablespoons lemon juice, 1 Tablespoons low-sodium soy sauce, 2 t firmly packed light-brown sugar, and 1/4 t warm red-pepper sauce; stir till sugar dissolves.
- In small bowl, stir water mix into 1/2 C creamy peanut butter, one half at a time, till dressing is smooth and creamy.
pork tenderloins, salt, ketchup, lightbrown sugar, vinegar, butter dressing, peaches, lemon juice, greenleaf, sugar, peanuts
Taken from cookeatshare.com/recipes/barbecued-pork-and-peach-salad-country-living-78658 (may not work)