Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

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