Grilled Pork Tenderloin and Apricot Salad

30 minutes Prep: 10 minutes Cook: 10 minutes

296 calories per serving view nutrition facts

happyzhangbo

4 servings suggest servings

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Ingredients

1	pound	pork tenderloin	trimmed
1/2	teaspoon	salt	divided
1	x	black pepper	freshly ground t taste
3	tablespoons	apricot preserves	divided
4	each	nectarines	ripe, halved and pitted, or firm fresh apricots
2	tablespoons	white wine vinegar
2	tablespoons	shallots	minced
2	tablespoons	canola oil
8	cups	argula leaves	baby, or watercress, about 4-5 ounces total

Directions

Preheat grill to high.

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.

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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Nutrition Facts

Serving Size 290g

Amount per Serving

Calories 296 33% of calories from fat

	% Daily Value*
Total Fat 11.0g	17%
Saturated Fat 2.0g	9%
Trans Fat 0.0g
Cholesterol 74mg	25%
Sodium 359mg	15%
Total Carbohydrate 26.0g	9%
Dietary Fiber 2.0g	10%
Sugars 17.0g
Protein 26.0g	51%