Dinner Tonight: Grilled Pork Tenderloin & Apricot Salad

 

This grilled pork dish offers a triple hit of the fruit with an apricot preserve glaze for the tenderloin plus a grilled apricot and watercress salad with an apricot-spiked vinaigrette. Serve with a chilled Chardonnay, which will harmonize beautifully with the smoky-sweetness of grilled apricots.

Grilled Pork Tenderloin & Apricot Salad (Photo Burris, Ken)

Grilled Pork Tenderloin & Apricot Salad (Photo Burris, Ken)

Ingredients

Directions

  • 1. Preheat grill to high.
  • 2. Sprinkle 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 tenderand marked, about 4 minutes. Transfer the pork and apricots to a clean cutting board and let rest for 5 minutes.
  • 3. Meanwhile, 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.
  • Tip: To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Don’t use cooking spray on a hot grill.)
Provided by: EatingWell 


Privacy policyContact us | Advertise with us