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.
Apricot-Dijon
Pork Salad
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-ounce) package mixed salad greens
1 (15-ounce) 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 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.
*To toast pecans, place
pecan halves in shallow baking pan in a 350 degrees F. oven for
about 10 minutes. Let cool, chop coarsely.
