Grilled pork glazed with a piquant apricot mixture makes a beautiful presentation atop a dinner salad sporting dried cherries, cheese and toasted pecans.
Serve with warm dinner rolls for a special summer supper.

Apricot-Dijon Pork Salad

1 whole pork tenderloin, about 1 pound
1 cup apricot preserves
1⁄4 cup white wine vinegar
2 tablespoons Dijon-style mustard
1 teaspoon ground ginger
1 10-oz. package mixed salad greens
1 15-oz. can apricot halves, drained, and sliced
1⁄2 cup dried tart cherries
4 ounces Provolone cheese, cut into 1⁄2-inch cubes
8 green onions, sliced
1⁄4 cup toasted pecan pieces (see note)

In small bowl stir together preserves, vinegar, mustard and ginger. Reserve 3⁄4 cup for salad dressing.

Butterfly pork tenderloin (cut almost in half, but not quite through, horizontally; open and lay flat.

Prepare medium-hot fire in kettle-style grill. Grill tenderloin over heat 5 to 6 minutes per side; brushing with remaining apricot mixture during last 2 minutes on each side. Remove tenderloin to cutting board.

Meanwhile in large bowl toss together greens, apricots, cherries, cheese, pecans and onions. Divide mixture evenly among 4 plates.

Slice pork into 1⁄2-inch pieces. Arrange portions of pork on top of greens on each plate; drizzle with reserved apricot mixture.

Makes 4 servings.

Note: To toast pecans, place pecan halves in shallow baking pan in a 350 degrees F. oven for about 10 minutes. Let cool, chop coarsely.

Nutritional information per serving: 515 calories; 11 g fat (4 g saturated); 30 g protein; 420 mg sodium; 80 mg cholesterol; 89 g carbohydrates.

Recipe from: National Pork Board; www.theotherwhitemeat.com