Grilled Pork Tenderloin & Apricot Salad
Submitted by happyzhangbo
Grilled pork tenderloin glazed with apricot preserves, served over peppery arugula with fire-kissed stone fruit and a shallot vinaigrette. A bright summer main that balances smoky, sweet, and sharp in every forkful.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
30 minFire up the grill for pork tenderloin that picks up smoke on one side and apricot jam glaze on the other. The preserves do double duty here: brushed onto the pork in the last few minutes to build a tacky, caramelized crust, then whisked with white wine vinegar and shallot into a punchy vinaigrette that dresses the whole salad.
Grilling the apricots (or nectarines) on the cooler side of the grate concentrates their sugars and softens them just enough to slump into the arugula. Pull the pork at 145°F (63°C) and let it rest a full 5 minutes so the juices redistribute, then slice it thin against the grain so each piece stays tender.
Chef Tips
- Oil the grill rack right before the pork goes on so the glaze doesn’t weld to the grates.
- Apricots should give slightly when pressed but hold their shape. Rock-hard fruit won’t soften in 4 minutes.
- Brush the glaze on at the end, not the start. Sugar burns fast over high heat.
- Slice the pork across the grain in thin medallions to keep each bite tender.
Variations
- Swap the canola oil for walnut or hazelnut oil in the dressing for a toastier finish.
- Use peaches or plums when apricots are out of season.
- Add shaved Manchego or crumbled goat cheese over the salad for a creamy counterpoint.
Ingredients
Directions
Preheat grill to high.
Sprinkle pork with ¼ 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.
Meanwhile, whisk the remaining 1 tablespoon preserves, vinegar, shallot, oil, ¼ 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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