Apricot-Dijon Pork Salad

May 15 00:00 2002 Print This Article
Apricot-Dijon Pork Salad

Yield: 4 Servings


  • 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*


  1. In small bowl stir together preserves, vinegar, mustard and ginger. Reserve 3/4 cup for salad dressing.
  2. Butterfly pork tenderloin (cut almost in half, but not quite through, horizontally; open and lay flat).
  3. 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.
  4. Meanwhile in large bowl toss together greens, apricots, cherries, cheese, pecans and onions. Divide mixture evenly among 4 plates.
  5. Slice pork into 1/2-inch pieces. Arrange portions of pork on top of greens on each plate; drizzle with reserved apricot mixture.

    *To toast pecans, place pecan halves in shallow baking pan in a 350 degrees F. oven for about 10 minutes. Let cool, chop coarsely.

    Notes: 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 supper.

    Nutritional Information Per Serving:
    Calories 540; Protein 30 grams; Fat 12 grams Sodium 420 milligrams; Cholesterol 80 milligrams; Saturated Fat 4 grams; Carbohydrates 89 grams

Source: NPB

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