Grilled Pork Tenderloin & Apricot Salad

Rating: 4.6 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2008

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Recipe Summary

total:
40 mins
Servings:
4
Nutrition Profile:
Low-Calorie
Low Carbohydrate
Dairy-Free
Gluten-Free
Healthy Aging
Healthy Immunity
Nutrition Info
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Ingredients

Directions

  • Preheat grill to high.

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  • 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 degrees 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.

Tips

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 Facts

Per Serving:
247 calories; protein 25g; carbohydrates 14.9g; dietary fiber 0.9g; sugars 12.4g; fat 9.6g; saturated fat 1.3g; cholesterol 73.7mg; vitamin a iu 1639IU; vitamin c 16.1mg; folate 7.4mcg; calcium 46.9mg; iron 1.4mg; magnesium 41.4mg; potassium 655.3mg; sodium 363.4mg; thiamin 1.2mg; added sugar 7g.
Exchanges:

1 fruit, 3 lean meat, 1 1/2 fat
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Reviews (4)

Read More Reviews
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
shoplf@gmail.com
Rating: 5 stars
06/03/2013
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 Read More
Melissa Moody
Rating: 4 stars
03/26/2012
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 Read More
blondie77.cindy@gmail.com
Rating: 5 stars
06/30/2014
Delicious even substituting 2 peaches for the 4 apricots. Read More
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kasperc2@msu.edu
Rating: 5 stars
09/07/2012
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! Read More
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