HealthNotes

Apricot-Dijon Pork Salad

• From: National Pork Board

Ingredients

• 1 whole pork tenderloin, about 1 pound

• 1 cup apricot preserves

• 1/4 cup white wine vinegar

• 2 Tbs Dijon-style mustard

• 1 tsp ground ginger

• 1 10 oz package mixed salad greens

• 1 15 oz can apricot halves, drained, sliced

• 1/2 cup dried tart cherries

• 4-5 oz Provolone cheese, cut into 1/2-inch cubes

• 8 green onions, sliced

• 1/4 cup pecan pieces, toasted

Grilled pork glazed with a piquant apricot mixture looks beautiful atop a salad sporting dried cherries and toasted pecans.

Directions

• 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 until internal temperature on a thermometer reads 160° F. 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.