Apricot-Dijon Pork Salad
Cut:
Tenderloin
Ingredients:
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1 whole pork tenderloin, about 1 pound
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1 cup apricot preserves
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1/4 cup white wine vinegar
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2 tablespoons Dijon-style mustard
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1 teaspoon ground ginger
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1 10-oz. package mixed salad greens
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1 15-oz. can apricot halves, drained, and sliced
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1/2 cup dried tart cherries 4 ounces Provolone cheese, cut into
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1/2-inch cubes 8 green onions, sliced
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1/4 cup toasted pecan pieces*
Instructions:
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.