Grilled Pork Tenderloin & Apricot Salad

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.