Apricot-Dijon Pork Salad

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

Cooking 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. Remove tenderloin to cutting board. Meanwhile, in large bowl toss together greens, apricots, cherries, cheese, pecans and onions. Divide mixture evenly among four 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 F. oven for about 10 minutes. Let cool, chop coarsely.

Serving Suggestions

Grilled pork glazed with a piquant apricot mixture makes a beautiful presentation atop a dinner salad sporting dried cherries, cheese and toasted pecans. Serve with warm dinner rolls for a special summer supper.

Nutrition Facts

Calories 515 calories
Protein 30 grams
Fat 11 grams
Sodium 420 milligrams
Cholesterol 80 milligrams
Saturated Fat 4 grams
Carbohydrates 89 grams
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