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Apricot-Dijon Pork Salad



Stuffed Bacon Rolls


  • 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.

Serves 4.

*To toast pecans, place pecan halves in shallow baking pan in a 350 degrees 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.

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