Grilled Pork Tenderloin & Apricot Salad
.
Yield
4 servingsPrep
10 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pork tenderloin
trimmed |
|
| ½ | teaspoon |
salt
divided |
|
| 1 | x |
black pepper
freshly ground t taste |
*
|
| 3 | tablespoons |
apricot preserves (jam)
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 |
arugula (roquette)
baby, or watercress, about 4-5 ounces total |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pork tenderloin
trimmed |
|
| 2.5 | ml |
salt
divided |
|
| 1 | x |
black pepper
freshly ground t taste |
*
|
| 45 | ml |
apricot preserves (jam)
divided |
|
| 4 | each |
nectarines
ripe, halved and pitted, or firm fresh apricots |
|
| 3E+1 | ml |
white wine vinegar
|
|
| 3E+1 | ml |
shallots
minced |
|
| 3E+1 | ml |
canola oil
|
|
| 1.9 | l |
arugula (roquette)
baby, or watercress, about 4-5 ounces total |
*
|
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.
