- 1 pound pork tenderloin,trimmed
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground pepper, plus more to taste
- 3 tablespoons apricot preserves, divided
- 4 ripe but firm fresh apricots or nectarines, halved and pitted
- 2 tablespoons white-wine vinegar
- 2 tablespoons minced shallot
- 2 tablespoons canola oil
- 1 4- to 5-ounce bag watercress, or baby arugula (about 8 cups)
1. Preheat grill to high.
2. Sprinkle pork with 1/4 teaspoon salt and pepper. Oil the grill rack (see Tip). 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. Grill apricot (or nectarine) 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.
3. Meanwhile, whisk the remaining 1 tablespoon preserves, vinegar, shallot, 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 (or arugula); toss to coat. Thinly slice the pork. Serve the salad with the sliced pork.
TIPS & NOTES:
Tip: To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Don’t use cooking spray on a hot grill.)
Per serving: 247 calories; 10 g fat ( 1 g sat , 5 g mono ); 74 mg cholesterol; 15 g carbohydrates; 25 gprotein; 1 g fiber; 363 mg sodium; 653 mg potassium.
Nutrition Bonus: Selenium (47% daily value), Vitamin A (40% dv), Vitamin C (30% dv), Potassium (18% dv)
Carbohydrate Servings: 1
Exchanges: 1 fruit, 3 lean meat, 1 1/2 fat
Source: Eating Well