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Apricot Dijon Pork Salad
Ingredients
- 250 mL Apricot or peach jam, 1 cup
- 50 mL White wine vinegar, 1/4 cup
- 25 mL Dijon mustard, 2 Tbsp
- 5 mL Ground ginger, 1 tsp
- 198 g Package mixed salad greens, 7 oz
- 287 mL Can peach slices, drained, 14 oz
- 125 mL Dried cranberries, 1/2 cup
- 6 Green onions, 1/2 inch (1.25 cm) pieces, 6
- 50 mL Toasted pecan pieces, 1/4 cup
- 50 mL Crumbled blue cheese (optional), 1/4 cup
- 0.5 kg Whole PORK TENDERLOIN, 1 lb
Instructions
- Combine jam, vinegar, mustard and ginger. Mix until
smooth. Set aside 3/4 cup (175 mL) for salad dressing.
- Butterfly pork tenderloin by cutting horizontally,
not quite through. Open and lay flat.
- Grill or broil 4 - 6" (10 - 15 cm) from heat
for about 6 minutes per side, brushing with remaining peach mixture
during last two minutes on each side.
- Meanwhile toss greens, peach slices, cranberries
and onions. Divide among 4 plates.
- When tenderloin is done, remove to a cutting board.
Carve into 1/2 inch (1.25 cm) slices. Arrange on top of greens on
each plate. Drizzle with reserved peach dressing; sprinkle each serving
with pecans and blue cheese.
- To toast pecans, place pecan halves in a shallow
pan in a 350F (180°C) oven for about 10 minutes. Let cool; chop
coarsely.
- YIELD: 4 servings
Recipe courtesy Sask Pork
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