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Peachtree Pork Salad



Stuffed Bacon Rolls


  • 1 whole Salmon Creek Farms Natural Pork tenderloin, about 1 pound

  • 1 10-ounce jar peach preserves

  • 1/4 cup white wine vinegar

  • 2 tablespoons Dijon-style mustard

  • 1 10-ounce package mixed salad greens

  • 2 cups fresh or frozen (thawed) peach slices

  • 1 cup fresh raspberries

  • 1/2 small red onion, cut into 1/8-inch thick slices and separated into rings

    • 1/2 cup alfalfa sprouts


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 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.

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.

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