Apricot-Dijon Pork Salad
A fresh summer dish that presents beautifully with a unique and flavorful apricot mixture.
1 cup apricot preserves
1/4 cup white wine vinegar
2 tbsp. Dijon-style mustard
1 tsp. ground ginger
1 whole pork tenderloin, about 1 pound
10 oz. package mixed salad greens
15 oz. can apricot halves, drained, sliced
1/2 cup dried tart cherries
4-5 oz. Provolone cheese, cut into 1/2-inch cubes
1/4 cup pecan pieces, toasted
8 green onions, sliced
In small bowl stir together preserves, vinegar, mustard, and ginger. Reserve 3/4 cup for salad dressing.
Butterfly pork tenderloin (cut almost in half, but not quite through, horizontally; open and lay flat.)
Prepare medium-hot fire in kettle-style grill. Grill tenderloin over heat 5-6 minutes per side; brushing with remaining apricot mixture during the last 2 minutes on each side.
When tenderloin’s internal temperature reads 160°F on a meat thermometer, remove tenderloin to a cutting board. Let rest during step 5.
Meanwhile, in large bowl toss together mixed salad greens, apricot halves, dried cherries, cheese cubes, pecan pieces, and onions. Divide mixture evenly among four plates.
Slice tenderloin into 1/2-inch pieces. Arrange portions of tenderloin on top of mixture on each plate; drizzle with reserved apricot dressing from step 1. Serve.
Nutritional Information (per 1/4 recipe):
From Nutrition World