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Barbecued Pork and Peach Salad

2 Small (1 1/4 lb) pork tenderloins
1/4 ts Salt
1/4 c Ketchup
2 tb Firmly packed light-brown sugar
2 ts Cider vinegar
1/2 ts Chili powder
Peanut Butter Dressing (recipe follows)
2 Large ripe peaches
2 ts Lemon juice
4 c Torn green-leaf and red-leaf lettuce
1/4 lb Sugar-snap pea pods, tips and strings removed
1/4 c Unsalted roasted peanuts


Heat oven to 325'F. Place pork on wire rack in shallow roasting pan. Sprinkle salt over pork and roast 35 minutes.


Meanwhile, in small bowl, combine ketchup, brown sugar, vinegar, and chili powder. When pork has roasted 35 minutes, spread with ketchup mixture and roast 10 to 15 minutes longer or to an internal temperature of 170'F. Remove to wire rack; cool to room temperature.


Prepare Peanut Butter Dressing; cover and set aside.


Just before serving, in 2-quart sauce-pan, heat 2 inches water to boiling. Dip peaches into boiling water, then immediately plunge them into bowl of cold water. Peel and quarter peaches; discard pit. Slice each peach quarter into 3 wedges. In small bowl, toss peach wedges with lemon juice. Slice roasted pork diagonally.


Arrange lettuce on large serving plat- ter or individual salad plates. Top with sliced pork, peaches, sugar-snap pea pods, and peanuts. Stir dressing; spoon some over salad. Serve with remaining dressing.


Peanut Butter Dressing: In 1-C glass measuring cup, combine 1/3 C water, 1 T lemon juice, 1 T low-sodium soy sauce, 2 t firmly packed light-brown sugar, and 1/4 t hot red-pepper sauce; stir until sugar dissolves. In small bowl, stir water mixture into 1/2 C creamy peanut butter, one half at a time, until dressing is smooth and creamy.





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