Shelly's Recipe

APRICOT-DIJON PORK SALAD

Category: Salads - Meat

1 whole pork tenderloin, about 1 lb
1 cup apricot preserves
1/4 cup white wine vinegar
2 tbsp Dijon-style mustard
1 tsp ground ginger
1 (10-oz) pkg mixed salad greens
1 (15-oz) can apricot halves, drained, and sliced
1/2 cup dried tart cherries
4 oz 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. Serves 4