1 whole pork tenderloin
1 (10 ounce) jar peach preserves
1/4 cup white wine vinegar
2 tablespoons Dijon-style mustard
1 (10 ounce) package mixed salad greens
2 cups fresh or frozen (thawed) peach slices or
    1 (16 ounce) can sliced peaches, drained
1 cup fresh or frozen raspberries, slightly thawed
1 small red onion, cut into 1/8-inch
    thick slices and separated into rings
1/2 cup alfalfa sprouts

Cut pork tenderloin in half lengthwise, cutting to but not through bottom; open and flatten. Brush both sides of pork tenderloin with 1/3 cup preserve mixture. Place on broiler pan; broil 4 to 6 inches from heat 5 to 6 minutes. Turn; brush with additional 2 tablespoons preserve mixture. Broil additional 7 minutes.

Arrange greens on four plates. Cut pork tenderloin into 1/2-inch thick slices. Place pork tenderloin, peach slices, raspberries, onion rings and alfalfa sprouts on greens. Drizzle with remaining preserve mixture.