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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.

 



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