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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.
- 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
- In a small bowl, combine the apricot preserves, vinegar and ginger; mix well; reserve 3/4 cup for salad dressing.
- Butterfly the pork tenderloin (cut almost in half horizontally, but not quite through).
- Grill or broil tenderloin 6-6 inches from heat source for 5-6 minutes per side.
- Brush with remaining apricot mixture during the last 2 minutes on each side.
- Move tenderloin to cutting board to cool slightly.
- Meanwhile in a bowl, combine the salad greens, canned apricots, dried cranberries, cheese, pecans and onions.
- Divide the mixture into 4 plates.
- Slice the tenderloin into 1/2-inch strips.
- Arrange on top of the greens mixture on each plate.
- Drizzle with reserves apricot mixture just before serving.
- **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.