APRICOT-DIJON PORK SALAD
Serves: 4
1 cup apricot preserves
1/4 cup white wine vinegar
2 tablespoons Dijon-style mustard
1 teaspoon ground ginger
1 pound pork tenderloin
1 10-oz. package mixed salad greens
1 15-oz. can apricot halves, drained, sliced
1/2 cup dried tart cherries, or dried cranberries
1/4 cup crumbled blue cheese
8 greens onions, cut into 1/2-inch pieces
1/4 cup toasted pecan pieces*
Combine apricot preserves, vinegar, mustard and ginger in small bowl.
Reserve 3/4 cup for salad dressing.
Butterfly pork tenderloin (cut almost in half, but not quite through), horizontally; open and lay flat.
Grill or broil tenderloin 4-6 inches from heat source for 5-6 minutes per side.
Brush with remaining apricot mixture during last 2 minutes on each side.
Move tenderloin to cutting board.
Meanwhile, combine greens, canned apricots, cherries, cheese, pecans and onions.
Divide mixture among 4 plates.
Slice tenderloin into 1/2-inch pieces.
Arrange on top of greens mixture on each plate; drizzle with reserved apricot mixture just before serving.
* To toast pecans, place pecan halves in shallow baking pan in a 350° oven for about 10 minutes. Let cool, chop coarsely.
Apricot Producers of California - www.apricotproducers.com/
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