- To toast almonds, preheat the oven to 350 degrees F. Place Bonmat on a perforated baking sheet. Spread the slivered almonds in a single layer on BONMAT and bake for approximately 10 minutes, tossing occasionally. Let cool, leave whole, or chop coarsely.
- Preheat oven to 400 degrees. Place FORTEEZ Fleximat on a perforated baking sheet and set aside. In a bowl, combine jam, vinegar, mustard, and ginger. Whisk until smooth with the mini whisk. Reserve ¾ cups for salad dressing.
- Butterfly the pork tenderloin by cutting horizontally but only partially through. Open and lay flat on the Fleximat. Rub 1/4 of the dressing into the pork tenderloin. Place on the center rack of the oven and bake until the internal temperature reaches 145 degrees, about 20 minutes.
- Toss salad greens, peach slices, cherries, and onions. Depending on the desired portion size, divide among four to six plates.
- After removing your pork tenderloin from the oven, rest for 5 to 10 minutes. This resting period allows the juices to redistribute throughout the meat, making it more tender and flavorful. Carve into ½-inch slices, place each slice on a bed of greens on each plate. Drizzle with the reserved dressing; sprinkle each serving with toasted pecans and cheese.
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