Apricot Dijon Pork or Chicken Salad
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 cup apricot preserves
- 1⁄4 cup white wine vinegar
- 2 tablespoons dijon-style mustard
- 1 teaspoon ground ginger powder
- 1 lb pork tenderloin (or chicken breast)
- 1 (10 ounce) package mixed salad greens
- 1 (15 ounce) can apricot halves, drained and sliced
- 1⁄2 - 3⁄4 cup dried cranberries or 1/2-3/4 cup dried cherries
- 1⁄3 cup crumbled blue cheese
- 8 green onions, cut into 1/2-inch pieces
- 1⁄3 cup toasted pecan pieces
directions
- In a small bowl, combine the apricot preserves, vinegar and ginger; mix well; reserve 3/4 cup for salad dressing.
- Butterfly the pork tenderloin (cut almost in half horizontally, but not quite through).
- Grill or broil tenderloin 6-6 inches from heat source for 5-6 minutes per side.
- Brush with remaining apricot mixture during the last 2 minutes on each side.
- Move tenderloin to cutting board to cool slightly.
- Meanwhile in a bowl, combine the salad greens, canned apricots, dried cranberries, cheese, pecans and onions.
- Divide the mixture into 4 plates.
- Slice the tenderloin into 1/2-inch strips.
- Arrange on top of the greens mixture on each plate.
- Drizzle with reserves apricot mixture just before serving.
- **NOTE** to toast pecans or walnuts, place nuts in a shallow baking sheet and bake for 10 minutes in a 350 degree oven; let cool chop coarsely.
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