* Exported from MasterCook *

Apricot-Dijon Pork Salad

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Serving Size : 0 Preparation Time :0:00
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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.