Ingredients

  • 1 whole pork tenderloin (about 1 pound)
  • 1 cup apricot preserves
  • 1/4 cup white wine vinegar
  • 2 tablespoons dijon mustard
  • 1 teaspoon ground ginger
  • 10 ounces mixed salad greens
  • 15 ounces apricot halves (drained, sliced)
  • 1/2 cup dried tart cherries
  • 5 ounces provolone cheese (cut into 1/2-inch cubes)
  • 8 green onions (sliced)
  • 1/4 cup pecan (pieces, toasted)

Directions

  1. In small bowl stir together preserves, vinegar, mustard and ginger. Reserve 3/4 cup for salad dressing.
  2. 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 until internal temperature on a thermometer reads 145 degrees F. Remove tenderloin to cutting board and let rest for 3 minutes.
  3. 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.
  4. Serves 4.
  5. *To toast pecans, place pecan halves in shallow baking pan in a 350 degrees F. oven for about 10 minutes. Let cool, chop coarsely.
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