Grilled Pork Tenderloin & Apricot Salad

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This grilled pork dish offers a triple hit of the fruit with an apricot preserve glaze for the tenderloin plus a grilled apricot and watercress salad with an apricot-spiked vinaigrette. Serve with a chilled Chardonnay, which will harmonize beautifully with the smoky-sweetness of grilled apricots.

Grilled Pork Tenderloin & Apricot Salad
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 40 minutes

  • 1 pound pork tenderloin, trimmed

  • 1/2 teaspoon salt, divided

  • 1/4 teaspoon freshly ground pepper, plus more to taste

  • 3 tablespoons apricot preserves, divided

  • 4 ripe but firm fresh apricots or nectarines, halved and pitted

  • 2 tablespoons white-wine vinegar

  • 2 tablespoons minced shallot

  • 2 tablespoons canola oil

  • 1 4- to 5-ounce bag watercress, or baby arugula (about 8 cups)

Directions
  1. 4 servings

  2. Preheat grill to high.

  3. 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.

  4. 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.


Nutritional Facts

Servings
4
Per serving
Calories
247
Carbohydrates
15g
Fat
10g
Saturated Fat
1g
Monounsaturated Fat
5g
Protein
25g
Cholesterol
74mg
Dietary Fiber
1g
Potassium
653mg
Sodium
363mg
Added Sugars
Exchanges
1 fruit
3 lean meat
1 1/2 fat
Carbohydrate Servings
1
Selenium (47% daily value)
Vitamin A (40% dv)
Vitamin C (30% dv)
Potassium (18% dv)

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