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
           -sugar
      2 ts Cider vinegar
    1/2 ts Chili powder
           Peanut Butter Dressing;
           -(recipe follows)
      2 lg Ripe peaches
      2 ts Lemon juice
      4 c  Torn green-leaf and red-leaf
           -lettuce
    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.