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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/