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20 minute dinner recipes

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Grilled Pork Tenderloin & Apricot Salad


From EatingWell:  May/June 2008

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.

4 servings | Active Time: 40 minutes | Total Time: 40 minutes



  1. Preheat grill to high.
  2. 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.
  3. 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.


Per serving : 247 Calories; 10 g Fat; 1 g Sat; 5 g Mono; 74 mg Cholesterol; 15 g Carbohydrates; 25 g Protein; 1 g Fiber; 363 mg Sodium; 653 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 fruit, 3 lean meat, 1 1/2 fat

Tips & Notes