Recipe - Barbecued Pork And Peach Salad - Country Living

2 small (1 One fourth lb) pork tenderloins
One fourth teaspoon Salt
One fourth cup Ketchup
2 tablespoon Firmly packed lightbrown
sugar
2 teaspoon Cider vinegar
One half teaspoon Chili powder
Peanut Butter Dressing;
(recipe follows)
2 lg Ripe peaches
2 teaspoon Lemon juice
4 cup Torn greenleaf and redleaf
lettuce
One fourth pound Sugarsnap pea pods; tips
and strings removed
One fourth cup 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 2quart saucepan, 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 cut or sliced up pork, peaches, sugarsnap pea pods, and peanuts. Stir
dressing; spoon some over salad. Serve with remaining dressing.

Peanut Butter Dressing: In 1C glass measuring cup, combine 1/3 C water, 1
T lemon juice, 1 T lowsodium soy sauce, 2 t firmly packed lightbrown
sugar, and One fourth t hot redpepper sauce; stir until sugar dissolves. In small
bowl, stir water mixture into One half C creamy peanut butter, one half at a
time, until dressing is smooth and creamy.

Posted to recipeludigest by GramWag@aol.com on Feb 6, 1998