Grilled Pork Tenderloin & Apricot Salad

Recipe from EatingWell.com

This recipe looked interesting when I found it on eatingwell.com. I love pork with fruity flavors, so I decided to try it out.

I ended up using spinach instead of arugula for the salad because I forgot to buy arugula. But I'd definitely recommend using the arugula or watercress - the spinach wasn't quite meshing with the rest of the flavors.

And I'd like a bit more flavor on the pork itself - the apricot preserves didn't seem to really add a lot. Maybe an apricot marinade or some type of rub that would mesh well with the preserves.

Overall, I did like this dish - it just needs a few tweaks. :)

1 lb pork tenderloin
Salt & pepper, to taste
3 T apricot preserves, divided
4 ripe but firm apricots or nectarines, halved and pitted (couldn't find apricots, so I used nectarines)
2 T white wine vinegar
2 T minced shallot
2 T canola oil
1 4-5 ou bag watercress or baby arugula

Preheat grill to medium high heat and oil grill grates.

Season pork with salt and pepper and grill, turning occasionally, for about 10 minutes.

Brush the pork with 2 T of the apricot preserves and continue grilling until internal temp reaches 145-150 - about 2-5 minutes more.

In the remaining minutes, add the halved nectarines (or apricots) to the coolest part of the grill, skin side up, until tender and marked.

Let nectarines and pork sit for about 5 minutes.

Meanwhile, whisk the remaining 1 T preserves, white wine vinegar, shallots and canola oil in a medium bowl. Cut the fruit into wedges and add it to the bowl along with the watercress or arugula, toss to coat.

Slice the pork, and serve alongside the salad.


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