Apricot-Dijon Pork Salad
Preparation: 10 min.
Cooking: 15 min.
Total: 25 min.
- 1 pork tenderloins , about 1 lb
- 1 Cup apricot preserves
- 4 Tbsp white wine vinegar
- 2 Tbsp Dijon mustard
- 1 tsp ground ginger
- 3/4 Lb mixed salad greens
- 2 Cup apricots , stoned and sliced
- 1/2 Cup dried tart cherries
- 1/4 Lb Provolone cheese , cut into 1/2 in cubes
- 8 green onions , sliced
- 4 Tbsp pecan pieces , toasted *
In small bowl stir together preserves, vinegar, mustard and ginger. Reserve 3/4 normal cups 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 last 2 minutes on each side until internal temperature on a thermometer reads 145 ℉. Remove tenderloin to cutting board and let rest for 3 minutes.
Meanwhile, in large bowl toss together greens, apricots, cherries, cheese, pecans and onions. Divide mixture evenly among dinner plates. Slice pork into 1/2 in pieces. Arrange portions of pork on top of greens on each plate; drizzle with reserved apricot mixture.
*To toast pecans, place pecan halves in shallow baking pan in a 350 ℉ oven for about 10 minutes. Let cool, chop coarsely.