grilled pork tenderloin & apricot salad
My wife and I loved this!
yield
serving(s)
cook time
45 Min
method
Grill
Ingredients For grilled pork tenderloin & apricot salad
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1 lbpork tenderloin
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1/2 tspsalt, separated
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1/4 tspfresh ground pepper
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4ripe apricots
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3 Tbspapricot preserves
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2 Tbspminced shallots
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2 Tbspwhite wine vinegar
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1 bag4-5 oz bag watercress (or baby arugula)
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2 Tbspcanola oil
How To Make grilled pork tenderloin & apricot salad
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1Preheat grill to high
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2Sprinkle pork with 1/4 teaspoon salt and pepper. Oil the grill rack (see Tip). Grill the pork, turning occasionally, for 10 minutes. Brush the pork with 2 tablespoons preserves and continue grilling until an instant-read thermometer inserted into the thickest part registers 145°F, 2 to 5 minutes more. Grill apricot (or nectarine) halves on the coolest part of the grill, turning occasionally, until tender and marked, about 4 minutes. Transfer the pork and apricots to a clean cutting board and let rest for 5 minutes.
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3Meanwhile, whisk the remaining 1 tablespoon preserves, vinegar, shallot, oil, 1/4 teaspoon salt and pepper to taste in a large bowl. Cut the fruit into wedges and add to the dressing along with watercress (or arugula); toss to coat. Thinly slice the pork. Serve the salad with the sliced pork.
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