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Peachtree Pork Salad
Recipe Yield: Serves 4

The perfect luncheon entree, this attractive salad stars a lean pork tenderloin cut into chunks and the sweet mellow taste of peaches.
1  lb.  Smithfield Lean Generation pork tenderloin
1  jar  Peach preserves (10 ounces)
1/4  cup  White wine vinegar
2  tbsp.  Dijon-style mustard
1  pkg  Mixed salad greens (10 ounces)
2  cup  Fresh or frozen (thawed) peach slices OR 1 can (16 ounce) sliced peaches drained
1  small  Red onion cut into 1/8-inch thick slices and separated into rings
1/2  cup  Alfalfa sprouts
  • In a small bowl blend preserves vinegar and mustard.
  • Cut pork tenderloin in half lengthwise cutting to but not through bottom; open and flatten.
  • Brush both sides of pork tenderloin with 1/3 c. preserve mixture.
  • Place on broiler pan; broil 4 to 6 inches from heat 5 to 6 minutes. Turn; brush with additional 2 T. preserve mixture. Broil additional 7 minutes.
  • Arrange greens on four plates. Cut pork tenderloin into 1/2-inch-thick slices.
  • Place pork tenderloin peach slices raspberries onion rings and alfalfa sprouts on greens. Drizzle with remaining preserve mixture.
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