Grilled Pork Tenderloin & Apricot Salad

Scott Conger


My wife and I loved this!

☆☆☆☆☆ 0 votes
Aprox 4
45 Min


1 lb
pork tenderloin
1/2 tsp
salt, separated
1/4 tsp
fresh ground pepper
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


  • 1Preheat grill to high
  • 2Sprinkle 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.
  • 3Meanwhile, 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