Grilled Pork Tenderloin & Apricot Salad

Scott Conger


My wife and I loved this!


☆☆☆☆☆ 0 votes

Aprox 4
45 Min


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  • 1 lb
    pork tenderloin
  • 1/2 tsp
    salt, separated
  • 1/4 tsp
    fresh ground pepper
  • 4
    ripe apricots
  • 3 Tbsp
    apricot preserves
  • 2 Tbsp
    minced shallots
  • 2 Tbsp
    white wine vinegar
  • 1 bag(s)
    4-5 oz bag watercress (or baby arugula)
  • 2 Tbsp
    canola oil

How to Make Grilled Pork Tenderloin & Apricot Salad


  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.

Printable Recipe Card

About Grilled Pork Tenderloin & Apricot Salad

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American

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