Apricot-Dijon Pork Salad
Rate this recipe!
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
people
|
Ingredients
- 1 whole pork tenerloin, about 1 pound
- 1 cup apricot preserves
- 1/4 cup white wine vinegar
- 2 tbs Dijon-style mustard
- 1 tsp ground ginger
- 1 10 oz. pkg. mixed salad greens
- 1 15 oz. can apricot halves, drained, sliced
- 1/2 cup dried tart cherries
- 4 5 ounces Provolone cheese, cut into 1/2-inch cubes
- 8 green onions, sliced
- 1/4 cup pecan pieces, toasted
Ingredients
|
Rate this recipe!
|
Instructions
- In a 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 mi
- Meanwhile in a 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 mi
- (To toast pecans, place pecan halves in a shallow baking pan and bake at 350° F for about 10 minutes. Let cool, then chop coarsely.)
- Recipe and photo courtesy of the National Pork Board, http://www.porkbeinspired.com