Apricot-Dijon Pork Salad

Recipes » Salad » Meat and Seafood

A Light and Fancy Meal for Four

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Yield: 4

Cuisine: American Main Ingredient: Pork

Summer Spring Fall Bake Salads Main Dish American Pork Dinner Lunch Side Dish Fresh

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Ingredients [ View Metric ]

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

Preparation - 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.