Price Chopper Recipes
http://www.pricechopper.com/Recipes/Detail/30538/
Grilled Pork Tenderloin & Apricot Salad
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 grilled whole-grain country bread and a chilled Chardonnay, which will harmonize beautifully with the smoky-sweetness of grilled apricots.
Yield: 4 servings
Preparation Time: 40 minutes
Ingredients
| 1 | pound | pork tenderloin, trimmed | |
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| 1/2 | teaspoon | salt, divided | |
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| 1/4 | teaspoon | freshly ground pepper, plus more to taste | |
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| 3 | Tablespoons | apricot preserves, divided | |
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| 4 | ripe but firm fresh apricots or nectarines, halved and pitted | ||
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| 2 | Tablespoons | white-wine vinegar | |
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| 2 | Tablespoons | minced shallot | |
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| 2 | Tablespoons | canola oil | |
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| 1 | bag | (4 to 5 oz) watercress or baby arugula (about 8 cups) | |
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Nutrition Facts
Yield: 4 servings
Approximate Nutrient Content per serving:
| Calories: | 247 | |
| Calories From Fat: | 90 | |
| Total Fat: | 10g | |
| Saturated Fat: | 1g | |
| Cholesterol: | 74mg | |
| Sodium: | 363mg | |
| Total Carbohydrates: | 15g | |
| Dietary Fiber: | 1g | |
| Protein: | 25g |
Selenium (47% daily value), Vitamin A (40% dv), Vitamin C (30% dv), Potassium (18% dv)
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
Preheat grill to high. 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.
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.
Tip:
To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Dont use cooking spray on a hot grill.)
Price Chopper Recipes
http://www.pricechopper.com/Recipes/Detail/30538/
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