Apricot-Dijon Pork Salad

Ingredients

Original recipe makes 4

	1 wholepork tenderloin; about 1 pound
	1 cupapricot preserves
	1/4 cupWhite wine vinegar
	2 tablespoonsDijon-style mustard
	1 teaspoonGround ginger
	1 10-oz.mixed salad greens; (10 oz package)
	1 15-oz.apricot halves; (15 oz can) drained, and sliced
	1/2 cupdried tart cherries
	4 ouncesProvolone cheese; cut into 1/2-inch cubes
	8 greenonions; sliced
	1/4 cuptoasted pecan pieces*

Calories Per Serving: 583
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Apricot-Dijon Pork Salad Preparation

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.