Title: Barbecued Pork and Peach Salad – Country Living
Categories: Salads, Main dish, Peach, Pork
Yield: 4 Servings
2 sm (1 1/4 lb) pork tenderloins
1/4 ts Salt
1/4 c Ketchup
2 tb Firmly packed light-brown
2 ts Cider vinegar
1/2 ts Chili powder
Peanut Butter Dressing;
2 lg Ripe peaches
2 ts Lemon juice
4 c Torn green-leaf and red-leaf
1/4 lb Sugar-snap pea pods; tips
-and strings removed
1/4 c Unsalted roasted peanuts
1. Heat oven to 325’F. Place pork on wire rack in shallow roasting pan.
Sprinkle salt over pork and roast 35 minutes.
2. 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.
3. Prepare Peanut Butter Dressing; cover and set aside.
4. 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.
5. 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.
Posted to recipelu-digest by GramWag@aol.com on Feb 6, 1998