Apricot-Dijon Pork Salad

Name: Apricot-Dijon Pork Salad
Total time: 1500 s
Yield: 4 servings
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 pecans pieces, toasted

Pork

11Ingredients

┅Calories

25Minutes

Ingredients

servings:

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 pecans (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.

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