Apricot-Dijon Pork Salad

Apricot-Dijon Pork Salad Ingredients

1 whole pork tenderloin about 1 pound	1 15-oz. can apricot halves drained, and sliced
1 cup apricot preserves	1/2 cup dried tart cherries
1/4 cup white wine vinegar	4 ounces Provolone cheese cut into 1/2-inch cubes
2 tablespoons Dijon-style mustard	8 green onions sliced
1 teaspoon ground ginger	1/4 cup toasted pecan pieces*
1 10-oz. package mixed salad greens

Instructions for Apricot-Dijon Pork Salad

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 last 2 minutes on each side. Remove tenderloin to cutting board. Meanwhile in large bowl toss together greens, apricots, cherries, cheese, pecans and onions. Divide mixture evenly among 4 plates. Slice pork into 1/2-inch pieces. Arrange portions of pork on top of greens on each plate; drizzle with reserved apricot mixture.

Main Ingredient: PorkCuisine: American

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