Grilled Apricot and Arugula Salad with Pork Tenderloin
INGREDIENTS
Maple Vinaigrette
- 1/3 cup olive oil
- 1/4 cup apple cider vinegar
- 1/4 cup maple syrup
- 2 teaspoon grainy mustard
- 1 small clove garlic, minced
- 1/4 teaspoon each salt and freshly ground pepper
Salad
- 1 Coleman Natural Pork Tenderloin, about 1 lb
- 1 tablespoon vegetable oil
- 1/2 teaspoon 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
INSTRUCTIONS
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 tablespoons 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.
