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Barbecued Pork and Peach Salad - Country Living

Barbecued Pork and Peach Salad - Country Living is a salads recipe made with Pork Tenderloins, Salt, Ketchup, Firmly Packed Light Brown Sugar, and Cider Vinegar. Scale it up or down for the number of people at the table.

Ingredients

• 2
• 1/4 tsp
• 1/4 cup
• 2 tbsp
• 2 tsp
• 1/2 tsp
• to taste
• 2
• 2 tsp
• 4 cup
• 1/4 lb
• 1/4 cup

Method (preview)

1. 1

   1. Heat oven to 325'F. Place pork on wire rack in shallow roasting pan.

2. 2

   Sprinkle salt over pork and roast 35 minutes.

3. 3

   Meanwhile, in small bowl, combine ketchup, brown sugar, vinegar, and chili powder.

4. 4

   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.

5. 5

   Remove to wire rack; cool to room temperature.

6. 6

   3. Prepare Peanut Butter Dressing; cover and set aside.

7. 7

   Just before serving, in 2-quart sauce-pan, heat 2 inches water to boiling.

8. 8

   Peel and quarter peaches; discard pit.

9. 9

   Slice each peach quarter into 3 wedges.

10. 10

    In small bowl, toss peach wedges with lemon juice.

11. 11

    Slice roasted pork diagonally.

12. 12

    Top with sliced pork, peaches, sugar-snap pea pods, and peanuts. Stir dressing; spoon some over salad. Serve with remaining dressing.

13. 13

    Peanut Butter Dressing: In 1-C glass measuring cup, combine 1/3 C water, 1