This pork salad it to die for, it is one that you should really not pass up on making! I have made this several times, it is one of my family favorite main dish salads. If you prefer more apricot dressing, just double the recipe. To save time I most always cook the tenderloin a day ahead, slice and just refrigerate until ready to use it saves a lot of time and prep work. I have substituted feta for the blue cheese, and walnuts for the pecans, also, I have made this salad on several occasions using cooked chicken breast in place of the pork tenderloin, just broil the breast and baste using the same method using the apricot glaze. If serving more than 3-4 people I suggest to double the recipe, I could eat this whole salad myself lol! Prep time includes cooking the tenderloin or chicken breast.
My Private Note
Units: US | Metric
- 1 cup apricot preserves
- 1/4 cup white wine vinegar
- 2 tablespoons dijon-style mustard
- 1 teaspoon ground ginger powder
- 1 lb pork tenderloin (or chicken breast)
- 1 (10 ounce) package mixed salad greens
- 1 (15 ounce) can apricot halves, drained and sliced
- 1/2-3/4 cup dried cranberries or 1/2-3/4 cup dried cherries
- 1/3 cup crumbled blue cheese
- 8 green onions, cut into 1/2-inch pieces
- 1/3 cup toasted pecan pieces
- 1In a small bowl, combine the apricot preserves, vinegar and ginger; mix well; reserve 3/4 cup for salad dressing.
- 2Butterfly the pork tenderloin (cut almost in half horizontally, but not quite through).
- 3Grill or broil tenderloin 6-6 inches from heat source for 5-6 minutes per side.
- 4Brush with remaining apricot mixture during the last 2 minutes on each side.
- 5Move tenderloin to cutting board to cool slightly.
- 6Meanwhile in a bowl, combine the salad greens, canned apricots, dried cranberries, cheese, pecans and onions.
- 7Divide the mixture into 4 plates.
- 8Slice the tenderloin into 1/2-inch strips.
- 9Arrange on top of the greens mixture on each plate.
- 10Drizzle with reserves apricot mixture just before serving.
- 11**NOTE** to toast pecans or walnuts, place nuts in a shallow baking sheet and bake for 10 minutes in a 350 degree oven; let cool chop coarsely.
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Nutritional Facts for Apricot Dijon Pork or Chicken Salad
Serving Size: 1 (413 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 515.8
- Calories from Fat 126
- Total Fat 14.0 g
- Saturated Fat 4.0 g
- Cholesterol 82.1 mg
- Sodium 257.1 mg
- Total Carbohydrate 74.6 g
- Dietary Fiber 4.2 g
- Sugars 52.1 g
- Protein 28.4 g
The following items or measurements are not included:
white wine vinegar
mixed salad greens