Apricot-Dijon Pork Salad recipe – BigOven.com
4 Servings
Pork
American
Summer Spring Fall Bake Salads Main Dish American Pork Dinner Lunch
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 10-oz. package mixed salad greens
1 15-oz. can 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*
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 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.
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