Photo of Apricot-Dijon Pork Salad

Apricot-Dijon Pork Salad

Published: May 10, 2013

Prep/Cook Time: 27 minutes

Servings: 4

Ingredients

  • 1 whole Hatfield Simply Tender Tenderloin Filet
  • 1 cup apricot preserves
  • 1/4 cup white wine vinegar
  • 2 tablespoons Dijon-style mustard
  • 1 teaspoon ground ginger
  • 1 10-oz. package mixed salad greens
  • 1 15-oz. can apricot halves, 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*

Directions

  1. 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.
  2. *To toast pecans, place pecan halves in shallow baking pan in a 350 degrees F. oven for about 10 minutes. Let cool, chop coarsely.
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