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.