1 pork tenderloin (about 1 lb.)
1 Jar (10 oz.) peach preserves
1 Package 10 oz.)  mixed salad greens
1 small red onion, cut in 1/8 in. slices, separated
1/4 Cup white wine vinegar
2 Cup fresh or frozen peach slices
2 Tablespoon Dijon style mustard

Preheat broiler or grill. Cut pork tenderloin in half lengthwise, cutting to but not through
bottom; open and flatten. Combine preserves, vinegar and mustard. Brush both sides of pork tenderloin with 1/3 cup preserve mixture. If broiling, place on broiler pan; if grilling, place on foil. Broil or grill 4-6 inches from heat for 5-6 minutes. Turn; brush with additional 2 tbsp. preserve mixture. Broil or grill an additional 7 minutes.

Rinse greens, drain and place on serving plates. Top with peach slices, raspberries and onion rings. Remove tenderloin from heat, let set 4-5 minutes. Cut pork into 1/2-inch-thick slices. Place pork tenderloin on top of salads. Drizzle with remaining preserve mixture.

Serving Ideas:
Notes: If using frozen fruit, let thaw slightly. Instead of fresh or frozen peach slices, you may substitute 1 can Giant Eagle (16 oz.) sliced and drained peaches.