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.
- 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
- Step 1
- Preheat grill to high.
- Step 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.
- Step 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.
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