Peach Dijon Pork Salad

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Dinner

10 minutes

12 minutes

4

    • 1
      1
      Canadian Pork Tenderloin, well trimmed, about 12 oz/375 g
    • 1 cup
      250 mL
      peach or apricot jam
    • 1/4 cup
      50 mL
      white wine vinegar
    • 2 tbsp
      25 mL
      Dijon mustard
    • 1 tsp
      5 mL
      ground ginger
    • 7 oz
      198 g
      package mixed salad greens
    • 14 oz
      398 mL
      can peach slices, drained
    • 1/2 cup
      125 mL
      dried cranberries
    • 6
      6
      green onions, in ½" (1.25 cm) pieces
    • 1/4 cup
      50 mL
      toasted pecan pieces *
    • 1/4 cup
      50 mL
      crumbled blue cheese (optional)

Directions

Combine jam, vinegar, mustard, and ginger. Mix until smooth. Set aside ¾ cup (175 mL) for salad dressing. Butterfly pork tenderloin by cutting horizontally, not quite through. Open and lay flat. Preheat barbecue on high; reduce heat to medium. Grill pork on lightly oiled grill (or broil 4-6″/10-15 cm from heat) for about 6 minutes per side, brushing with remaining peach mixture during last 2 minutes on each side. Meanwhile, toss greens, peach slices, cranberries, and onions. Divide among four plates. When tenderloin is done, remove to a cutting board. Tent loosely with foil; let rest 5 minutes. Carve into ½” (1.25 cm) slices. Arrange on top of greens on each plate. Drizzle with reserved peach dressing; sprinkle each serving with pecans and blue cheese if desired.


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