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Grilled Pork Tenderloin and Apricot Salad

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Grilled Pork Tenderloin and Apricot Salad

Prep Time: Cook Time:


  • Pork, tenderloin, separable lean and fat, raw | 1.00 lb
  • Salt | 0.50 tsp
  • Spices, pepper, black | 0.25 tsp, ground
  • Apricot jam | 3.00 tbsp
  • Apricots, raw | 4.00 apricot
  • Vinegar, distilled | 2.00 tbsp
  • Onions raw | 2.00 tbsp chopped
  • Canola oil | 2.00 tbsp
  • Watercress, raw | 0.50 cup, chopped
Nutrition Facts (Per Serving)

Calories per serving: 242.76 mg

Fat per serving: 10.74 g

Saturated fat per serving: 1.72 g

Protein per serving: 23.63 g

Sodium per serving: 570.19 mg

Cholesterol per serving: 55.57 g


  1. Halve and pit the apricots.
  2. Preheat grill to high.Sprinkle pork with 1/4 teaspoon salt and pepper. Oil the grill rack. 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.
  3. Grill apricot 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.
  4. Meanwhile, whisk the remaining 1 tablespoon preserves, vinegar, onion, 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; toss to coat. Thinly slice the pork. Serve the salad with the sliced pork.

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