I know that salad season is over for a lot of you, but this was good, and the weather is still warm during the day here.

* Exported from MasterCook *

Apricot-Dijon Pork Salad

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1 whole 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 package mixed salad greens -- (10 oz.)

1 can apricot halves (15 oz.) -- 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*

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.

Serves 4.

*To toast pecans, place pecan halves in shallow baking pan in a 350 degrees F. oven for about 10 minutes. Let cool, chop coarsely.

Source:

"http://www.theotherwhitemeat.com/aspx/recipes/Recipe_Details.aspx?rid

1797&cid=0"

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NOTES : Made 10-7-07 Used red wine vinegar instead of white. Used craisins instead of cherries, Monterey Jack cheese instead of Provolone, and walnuts instead of pecans.