Grilled Pork Tenderloin & Apricot Salad

Grilled Pork Tenderloin & Apricot Salad

4 Reviews
From: EatingWell Magazine, 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.

Ingredients 4 servings

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  • 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)

Preparation

  • Active

  • Ready In

  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.
  • Tip: To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Don't use cooking spray on a hot grill.)

Nutrition information

  • Per serving: 247 calories; 10 g fat(1 g sat); 1 g fiber; 15 g carbohydrates; 25 g protein; 7 mcg folate; 74 mg cholesterol; 12 g sugars; 7 g added sugars; 1639 IU vitamin A; 16 mg vitamin C; 47 mg calcium; 1 mg iron; 363 mg sodium; 655 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 fruit, 3 lean meat, 1 1/2 fat

Reviews 4

June 30, 2014
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By: blondie77.cindy
Delicious even substituting 2 peaches for the 4 apricots.
June 02, 2013
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By: shoplf
Delicious Blend We made this for a Sunday night dinner during warm weather. PERFECT! Who knew that grilled apricots would taste so good next to the grilled pork. We used a mix of arugula/watercress/romaine lettuce and loved the flavor o the dressing. Add an ear of corn and it was a delicious summer meal. This is a recipe we will enjoy over and over again. Pros: Easy to prepare, excellent taste
September 07, 2012
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By: kasperc2
Quite surprisingly good! I made this for my boyfriend and I recently on a late night and it was very quick and easy to make. I didn't have a grill option so I used the broil option on high for my oven. I was worried because it smoked up my oven a bit and then outside of it looked super dry but the preserves you add onto the pork towards the end of the cooking made it soooooo tasty and it was super juicy and yummy on the inside!! For the salad I'm not a huge fan of arugula, I find it a little too funky/bitter but paired with the super good dressing and the fruit (I used nectarines instead of apricots), it worked out quite well. Easy cleanup, much quicker and tastier than I had expected it to be. Will try this again for sure!
March 26, 2012
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By: Melissa Moody
Taste combination is amazing! Made exactly as stated, except that fresh apricots are not in season. Used jarred halves with excellent results. Also used the baby arugula option. The apricot dressing was phenomenal, this is definitely a keeper. I think it would work well in the oven in the winter too. Pros: Easy to prepare, great flavors! Cons: None