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Grilled Pork Tenderloin & Apricot Salad

Grilled Pork Tenderloin & Apricot Salad
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WebMD Recipe from

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.

Prep: 40 | Total Time: 40
  • 1 pound
    pork tenderloin, trimmed
  • 1/2 teaspoon
    salt, divided
  • 1/4 teaspoon
    ground pepper, freshly, plus more to taste
  • 3 tablespoons
    apricot preserves, divided
  • 4 ripe but firm
    apricots, fresh, halved and pitted, or nectarines
  • 2 tablespoons
    white-wine vinegar
  • 2 tablespoons
    shallot, minced
  • 2 tablespoons
    canola oil
  • 1 4- to 5-ounce bag
    watercress, or baby arugula, about 8 cups
  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 tender and 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.
Nutritional Information

Makes: 4 servings
  • Calories247
  • Fat10 g
    • Saturated fat1 g
  • Cholesterol74 mg
  • Carbohydrates15 g
    • Dietary fiber1 g
  • Protein25 g
  • Sodium363 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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