Apricot-Dijon Pork Salad
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.
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
1 (10-ounce) package mixed salad greens
1 (15-ounce) 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 to 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.
Makes 4 servings.
*To toast pecans, place pecan halves in shallow baking pan in a 350°F (175°C) oven for about 10 minutes. Let cool, chop coarsely.
Nutritional Information Per Serving (1/4 of recipe): Calories 540 calories Protein 30 grams Fat 12 grams Sodium 420 milligrams Cholesterol 80 milligrams Saturated Fat 4 grams Carbohydrates 89 grams.
Recipe provided courtesy of National Pork Board.