Apricot-Dijon Pork Salad

Grilled pork glazed with a piquant apricot mixture makes a beautiful presentation atop a dinner salad sporting dried cherries, cheese and toasted pecans.

Serves: 4
Cook Time: 15 Minutes

Ingredients

• 1 Smithfield 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-oz. package mixed salad greens
• 1 15-oz. 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*

Steps

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.

*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

Serve with warm dinner rolls for a special spring or summer supper.

Recipe and photo courtesy of National Pork Board. For more information about Pork. The Other White Meat®, visit our website www.otherwhitemeat.com

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