Post by chief_cook2 on May 5, 2003 11:22:50 GMT -6
Yield: 4 Servings
Source: NPB
Notes: Grilled pork glazed with a piquant apricot mixture makes
a beautiful presentation atop a dinner salad sporting dried
cherries, cheese and toasted pecans. Serve with warm dinner
rolls for a special supper.
INGREDIENTS
- 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 *
DIRECTIONS
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.
*To toast pecans, place pecan halves in shallow baking pan in a
350 degrees F. oven for about 10 minutes. Let cool, chop coarsely.
Nutritional Information Per Serving:
Calories 540; Protein 30 grams; Fat 12 grams
Sodium 420 milligrams; Cholesterol 80 milligrams;
Saturated Fat 4 grams; Carbohydrates 89 grams