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.
Republished with permission, National Pork Board
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|Serving Size: 1 Serving (443g)|
|Recipe Makes: 4|
|Calories from Fat: 44 (11%)|
|Amt Per Serving||% DV|
|Total Fat 4.9g||6 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 1g|
|Cholesterol 72.8mg||22 %|
|Sodium 189.8mg||7 %|
|Potassium 886mg||23 %|
|Total Carbohydrate 64.8g||19 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 59.3g|
|Protein 26.2g||37 %|
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Calories per serving: 410
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