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Add a photoServings: 4
Ingredients
- 2 sm (1 1/4 lb) pork tenderloins
- 1/4 tsp Salt
- 1/4 c. Ketchup
- 2 Tbsp. Firmly packed light-brown sugar
- 2 tsp Cider vinegar
- 1/2 tsp Chili pwdr Peanut Butter Dressing, (recipe follows)
- 2 lrg Ripe peaches
- 2 tsp 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
Directions
- 1. Heat oven to 325'F. Place pork on wire rack in shallow roasting pan.
- Sprinkle salt over pork and roast 35 min.
- 2. Meanwhile, in small bowl, combine ketchup, brown sugar, vinegar, and chili pwdr. When pork has roasted 35 min, spread with ketchup mix and roast 10 to 15 min longer or possibly to an internal temperature of 170'F. Remove to wire rack; cold to room temperature.
- 3. Prepare Peanut Butter Dressing; cover and set aside.
- 4. Just before serving, in 2-qt sauce-pan, heat 2 inches water to boiling. Dip peaches into boiling water, then immediately plunge them into bowl of cool water. Peel and quarter peaches; throw away pit. Slice each peach quarter into 3 wedges. In small bowl, toss peach wedges with lemon juice.
- Slice roasted pork diagonally.
- 5. Arrange lettuce on large serving plat- ter or possibly 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 c., combine 1/3 C water, 1 Tablespoons lemon juice, 1 Tablespoons low-sodium soy sauce, 2 t firmly packed light-brown sugar, and 1/4 t warm red-pepper sauce; stir till sugar dissolves. In small bowl, stir water mix into 1/2 C creamy peanut butter, one half at a time, till dressing is smooth and creamy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 409g | |
| Recipe makes 4 servings | |
| Calories 408 | |
| Calories from Fat 98 | 24% |
| Total Fat 10.93g | 14% |
| Saturated Fat 2.71g | 11% |
| Trans Fat 0.05g | |
| Cholesterol 175mg | 58% |
| Sodium 488mg | 20% |
| Potassium 1421mg | 41% |
| Total Carbs 15.59g | 4% |
| Dietary Fiber 3.0g | 10% |
| Sugars 12.0g | 8% |
| Protein 60.77g | 97% |
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