• 1 to 1 1/4 pounds pork tenderloin
• salt & pepper to taste
• 2 tablespoons olive oil, divided\1/4 cup sliced red onion
• 1 garlic clove, minced
• 1/2 cup chicken broth
• 1/3 cup raspberry vinegar
• 1/2 cup seedless raspberry preserves
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon rubbed sage
• additional salt & pepper to taste
• 4 cups spring mix salad greens
• 1/2 cup crumbled blue cheese
• 1/2 cup chopped pecans, toasted
• 1/2 cup grape tomatoes

Slice pork tenderloin into 16 pieces.  Season with salt and pepper.  In a large skillet, heat 1 tablespoon oil over medium-high heat.  Add pork; cook 3 to 4 minutes on each side or until pork is golden brown.  Remove to a plate; keep warm.

In the same skillet, saute onion in remaining oil for 2 minutes.  Add garlic; cook and stir for 30 seconds.  Add the broth, vinegar, preserves, rosemary and sage.  Cook and stir 2 to 3 minutes or until sauce is reduced and thickened.  Season with salt and pepper.

Place greens in a salad bowl; toss with a third of the sauce.  Sprinkle with the cheese, pecans and tomatoes.  Top with warm pork slices; serve with remaining sauce.  YIELD:  4 servings.