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Grilled Apricot and Arugula Salad with Pork Tenderloin

10 min
30 min
Dairy-Free Gluten-Free Paleo Whole30


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 lb Coleman Natural Pork Tenderloin
  • 1 tablespoon vegetable oil
  • 1, 13.5-oz can apricot halves, drained
  • 6 cups baby arugula
  • 1 cup shredded radicchio
  • 1/2 cup smoked Gouda, cubed
  • 1/4 cup pecan halves


1 Maple Vinaigrette:

2 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.

3 Salad:

4 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.

5 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.

6 Toss the apricots with 2 tablespoons of the reserved vinaigrette. Grill for 1 to 2 minutes or until marked. Thinly slice the pork.

7 Toss the arugula with the radicchio and remaining vinaigrette. Arrange a bed of greens in an even layer on 4 dinner plates.

8 Top with the sliced pork, apricots, Gouda and pecans.

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

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