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Ingredients
1 (1 pound) Pork tenderloin
1 (10 ounce) Jar of pecan preserves
1/4 Cup white wine vinegar
2 Tablespoons Dijon-style mustard
1 (10 ounce) Package of mixed salad greens
2 Cups fresh or frozen peach slices, thawed
OR
1 (16 ounce) Can of 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