Apricot-Dijon Pork Salad - 4 servings
- 1 pork tenderloin, about 1 lb
- 1 cup apricot preserves
- 1/4 cup white wine vinegar
- 2 Tbsp Dijon mustard
- 1 tsp ground ginger
- 10 oz mixed salad greens
- 2 cups canned apricots, drained and sliced
- 1/2 cup dried tart cherries
- 5 oz Provolone cheese, cut into 1/2 in cubes
- 8 green onions, sliced
- 1/4 cup pecan pieces, toasted *
In small bowl stir together preserves, vinegar, mustard and ginger. Reserve 3/4 cups 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 145°F. Remove tenderloin to cutting board and let rest for 3 minutes.
Meanwhile, in large bowl toss together greens, apricots, cherries, cheese, pecans and onions. Divide mixture evenly among dinner plates. Slice pork into 1/2 in pieces. Arrange portions of pork on top of greens on each plate; drizzle with reserved apricot mixture.
*To toast pecans, place pecan halves in shallow baking pan in a 350°F oven for about 10 minutes. Let cool, chop coarsely.
** Recipe courtesy of the Pork, Be Inspired website
| Calories | Fat | Carbs | Protein | Fiber | Sugar | Cholesterol | Sodium |
| 590 Cal | 19 g | 73 g | 40 g | 4.7 g | 36 g | 97 mg | 660 mg |
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