Apricot-Dijon Pork Salad

Preparation:  10 min. Cooking: 15 min. Total: 25 min.
Recipe photo
  • 1 pork tenderloins , about 1 lb
  • 1 Cup apricot preserves
  • 4 Tbsp white wine vinegar
  • 2 Tbsp Dijon mustard
  • 1 tsp ground ginger
  • 3/4 Lb mixed salad greens
  • 2 Cup apricots , stoned and sliced
  • 1/2 Cup dried tart cherries
  • 1/4 Lb Provolone cheese , cut into 1/2 in cubes
  • 8 green onions , sliced
  • 4 Tbsp pecan pieces , toasted *
In small bowl stir together preserves, vinegar, mustard and ginger. Reserve 3/4 normal cups 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 until internal temperature on a thermometer reads 145 ℉. Remove tenderloin to cutting board and let rest for 3 minutes.

Meanwhile, in large bowl toss together greens, apricots, cherries, cheese, pecans and onions. Divide mixture evenly among dinner plates. Slice pork into 1/2 in 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 ℉ oven for about 10 minutes. Let cool, chop coarsely.
Calories
560 Cal
Fat
17 g
Carbs
67 g
Protein
39 g
Fiber
4.8 g
Sugar
44 g
Cholesterol
92 mg
Sodium
690 mg


Nutrients

Fiber     4.8 g
Fat     17 g
Sugar     44 g
Carbs     67 g
Protein     39 g
Calories     560 Cal

Fats

Fat, Poly     2.5 g
Fat, Mono     6.8 g
Fat, Sat     6.7 g
Fat, Trans     0 g
Fat, Percent     28 %

Vitamins

Vitamin, K     190 mcg     160 %
Vitamin, A     9300 IU     310 %
Vitamin, B12     1 mcg     42 %
Niacin     10 mg     65 %
Riboflavin     0.7 mg     55 %
Vitamin, C     42 mg     46 %
Vitamin, D     0 IU     0 %
Vitamin, B6     1 mg     61 %
Vitamin, E     1.5 mg     10 %
Panto, Acid     1.6 mg     32 %
Choline     120 mg     21 %
Thiamin     1.2 mg     98 %

Minerals

Calcium     300 mcg     30 %
Phosphorus     630 mg     89 %
Magnesium     81 mg     19 %
Copper     0.4 mcg     47 %
Fluoride     0.8 mcg     20 %
Zinc     4.3 mg     39 %
Cholesterol     92 mg     1.4 %
Sodium     690 mg     46 %
Selenium     67 mcg     120 %
Manganese     0.8 mg     12 %
Potassium     1300 mg     28 %
Iron     3.7 mg     46 %