Apricot-Dijon Pork Salad
|1 whole pork tenderloin, about 1 lb.
1 cup apricot preserves
1/4 cup white wine vinegar
2 Tbsp. Dijon-style mustard
1 tsp. ground ginger
1 pkg. (10 oz.) mixed salad greens
1 can (15 oz.) apricot halves, drained, and sliced
1/2 cup dried tart cherries
4 oz. Provolone cheese, cut into 1/2-inch cubes
8 green onions, sliced
1/4 cup toasted pecan pieces*
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. Grill tenderloin over medium
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. Serves 4.
*To toast pecans, place pecan halves in
shallow baking pan in a 350-degree oven for about 10 minutes.
Let cool, chop coarsely.