Apricot-Dijon Pork Salad
1 pound pork tenderloin
1 cup apricot preserves
1/4 cup white wine vinegar
2 tablespoons Dijon-style mustard
1 teaspoon Ground ginger
1 (10-ounce) package mixed salad greens
1 (15-ounce) can apricot halves -- drained and sliced
1/2 cup dried tart cherries
8 green onions -- cut into 1/2 inch pieces
1/4 cup toasted pecan pieces*
1/4 cup crumbled blue cheese
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. Remove tenderloin to cutting board.
Meanwhile, gently toss greens, apricots, cherries, and onions. Divide mixture among 4 plates. Slice tenderloin into 1/2-inch pieces. Arrange on top of greens on each plate; drizzle with some of the reserved apricot mixture and sprinkle each serving with pecans and blue cheese.
* To toast pecans, place pecan halves in shallow baking pan in a 350-degrees F. oven for about 10 minutes. Let cool, chop coarsely.
Serves 4
Overall Grand Prize Winner - Favorites From Our Family recipe contest - porkoffer.com
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