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Apricot Pork Salad

posted 22 Apr 2015, 23:21 by Huynh Khoa   [ updated 22 Apr 2015, 23:22 ]

A beautiful dinner salad with apricot-glazed grilled pork, dried cherries, cheese and toasted pecans -- perfect for a special summer supper!

Prep Time :10 min
Cook Time :15 min
Serves : 4

Nutrition Information

Calories :515
Total Fat : 11g
Saturated Fat :4g
Cholestrol :80mg
Protein: 30g



1 whole pork tenerloin, about 1 pound 
1 cup apricot preserves 
1 10 oz. pkg. mixed salad greens 
1 tsp ground ginger 
1 15 oz. can apricot halves, drained, sliced 
1/2 cup dried tart cherries 
1/4 cup white wine vinegar 
1/4 cup pecan pieces, toasted 
2 tbs Dijon-style mustard 
4-5 ounce s Provolone cheese, cut into 1/2-inch cubes 
8 green onions, sliced 


1. In a small bowl, stir together preserves, vinegar, mustard and ginger. Reserve 3/4 cup for salad dressing. 

2. 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° F. Remove tenderloin to cutting board and let rest for 3 minutes. 

Meanwhile in a 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. 

(To toast pecans, place pecan halves in a shallow baking pan and bake at 350° F for about 10 minutes. Let cool, then chop coarsely.)