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Post by chief_cook2 on Sept 2, 2004 10:54:08 GMT -6
1 whole pork tenderloin, about 1 pound 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*
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. Serves 4. *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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