Grilled Apricot and Arugula Salad with Pork Tenderloin

Grilled Apricot and Arugula Salad with Pork Tenderloin



  • Maple Vinaigrette:
  • 1/3 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1/4 cup maple syrup
  • 2 tsp grainy mustard
  • 1 small clove garlic, minced
  • 1/4 tsp each salt and freshly ground pepper
  • Salad:
  • 1 COLEMAN NATURAL® Pork Tenderloin, about 1 lb
  • 1 tbsp vegetable oil
  • 1/2 tsp each salt and freshly ground pepper
  • 1 can (398 mL) apricot halves, drained
  • 6 cups baby arugula
  • 1 cup shredded radicchio
  • 1/2 cup cubed smoked Gouda
  • 1/4 cup pecan halves


Maple Vinaigrette: Whisk the olive oil with the vinegar, maple syrup, mustard, garlic, salt and pepper. Set aside half the vinaigrette to brush over the pork during grilling.

Salad: Preheat the grill to medium-high; lightly coat the grate with cooking oil. Brush the pork with the oil; season all over with salt and pepper. Grill the pork, turning and basting with the reserved vinaigrette, for 15 minutes or until an instant read thermometer registers 145°F when inserted into the thickest portion of the tenderloin. Rest for 5 minutes before slicing. Toss the apricots with 2 tbsp of the reserved vinaigrette. Grill for 1 to 2 minutes or until marked. Thinly slice the pork. Toss the arugula with the radicchio and remaining vinaigrette. Arrange a bed of greens in an even layer on 4 dinner plates. Top with the sliced pork, apricots, Gouda and pecans.


Use fresh apricots when in season. Substitute crumbled goat cheese for the Gouda

© Coleman Natural