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Ingredients
US|METRIC
4 SERVINGS
- 1 whole pork tenderloin (about 1 pound)
- 1 cup apricot preserves
- 1/4 cup white wine vinegar
- 2 Tbsp. dijon style mustard
- 1 tsp. ground ginger
- 10 oz. mixed salad greens
- 15 oz. apricot halves (drained, sliced)
- 1/2 cup dried tart cherries
- 5 oz. provolone cheese (cut into 1/2-inch cubes)
- 8 green onions (sliced)
- 1/4 cup pecan (pieces, toasted)
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Directions
- 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 until internal temperature on a thermometer reads 145 degrees F. Remove tenderloin to cutting board and let rest for 3 minutes.
- 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 degrees F. oven for about 10 minutes. Let cool, chop coarsely.
NutritionView More
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630Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories630Calories from Fat200 |
% DAILY VALUE |
Total Fat22g34% |
Saturated Fat8g40% |
Trans Fat |
Cholesterol110mg37% |
Sodium450mg19% |
Potassium1230mg35% |
Protein42g |
Calories from Fat200 |
% DAILY VALUE |
Total Carbohydrate71g24% |
Dietary Fiber5g20% |
Sugars47g |
Vitamin A170% |
Vitamin C60% |
Calcium35% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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