Delicious even substituting 2 peaches for the 4 apricots.
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 Reviews for Grilled Pork Tenderloin & Apricot Salad
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.
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!
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.
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