Still have questions?
Talk to one of Vitacost's friendly customer service representatives using Chat Live:
Related recipes: Fruit, High Fiber, Lettuce, Main Dishes, National Pork Board, Onions, Pork, Pork Roast, Quick & Easy
Add these dishes to make a full meal:
Greek Rice Casserole with Feta and Artichokes
Quick & EasyCooking Time: 15 minutes
Prep Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
1 pork tenderloin (about 1 pound)
1 jar (10 ounce) peach preserves
1/4 cup white wine vinegar
2 Tbs Dijon-style mustard
1 package (10 ounce) mixed salad greens
2 cups fresh or frozen (thawed) peach slices OR 1 can (16 ounce) sliced peaches, drained
1 cup fresh or frozen raspberries, slightly thawed
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 cup preserve mixture. Place on broiler pan; broil 4 to 6 inches from heat 5 to 6 minutes. Turn; brush with additional 2 tablespoons 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.
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
Learn more about Healthnotes, the company.
Learn more about the authors of Healthnotes.
The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
