Apricot-Dijon Pork Salad

Apricot-Dijon Pork Salad

A beautiful dinner salad with apricot-glazed grilled pork, dried cherries, cheese and toasted pecans -- perfect for a special summer supper!


  • 1 whole pork tenerloin, about 1 pound
  • 1 cup apricot preserves
  • 1 10 oz. pkg. mixed salad greens
  • 1 tsp ground ginger
  • 1 15 oz. can apricot halves, drained, sliced
  • 1/2 cup dried tart cherries
  • 1/4 cup white wine vinegar
  • 1/4 cup pecan pieces, toasted
  • 2 tbs Dijon-style mustard
  • 4-5 ounce s Provolone cheese, cut into 1/2-inch cubes
  • 8 green onions, sliced


1. In a small bowl, stir together preserves, vinegar, mustard and ginger. Reserve 3/4 cup for salad dressing.

2. 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 until internal temperature on a thermometer reads 145° F. Remove tenderloin to cutting board and let rest for 3 minutes.

Meanwhile in a 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 a shallow baking pan and bake at 350° F for about 10 minutes. Let cool, then chop coarsely.)

Recipe and photo courtesy of the National Pork Board, http://www.porkbeinspired.com

Prep Time
10 min
Cook Time
15 min

Nutrition Information

Total Fat
Saturated Fat


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