, , , , , , , ,

Grilled Pork Tenderloin and Apricot Salad

This content is for members only
Grilled Pork Tenderloin and Apricot Salad
There is no Nutrition Label for this recipe yet.
Votes: 1
Rating: 1
You:
Rate this recipe!
Print Recipe
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Prep Time 20 minutes
Cook Time 15 minutes
Passive Time
Servings servings
Category AA
Ingredients
Prep Time 20 minutes
Cook Time 15 minutes
Passive Time
Servings servings
Category AA
Ingredients
Votes: 1
Rating: 1
You:
Rate this recipe!
Print Recipe
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
There is no Nutrition Label for this recipe yet.
Instructions
  1. Preheat grill to high.
  2. Sprinkle port with 1/4 teaspoon salt and pepper. Oil the grill rack.
  3. Grill the pork, turning occasionally for 10 minutes. Brush the pork with 2 tablespoons preserves and continue grilling until a thermometer inserted into the thickest part registers 145 degrees F., then grill 2-5 minutes more. Grill apricot (or nectarine) halves on the coolest part of the grill, turning occasionally, until tender, about 4 minutes. Transfer pork and apricots to a clean cutting board; let rest for 5 minutes.
  4. Meanwhile, whisk the remaining 1 tablespoon reserves, vinegar,shallot, oil, 1/4 teaspoon salt and pepper to taste in a large bowl. Cut the fruit into wedges and add the dressing along with watercress (or arugula);toss to coat. Thinly slice the port. Serve the salad with the sliced pork.