Ingredients: 1 whole pork tenderloin, about 1 pound 1 cup apricot preserves 1/4 cup white wine vinegar 2 tablespoons dijon-style mustard 1 teaspoon ground ginger 1 (10-ounce) package mixed salad greens 1 (15-ounce) can apricot halves, drained, and sliced 1/2 cup dried tart cherries 4 ounces provolone cheese, cut into 1/2-inch cubes 8 green onions, sliced 1/4 cup toasted pecan pieces

Recipe Info Category: Salads Rating: 2 Contributor: Kaitlin Mueller

In small bowl stir together preserves, vinegar, mustard and ginger. Reserve 3/4 cup for salad dressing.

Butterfly pork tenderloin (cut almost in half, but not quite through, horizontally; open and lay flat.

Prepare medium-hot fire in kettle-style grill.

Grill tenderloin over heat 5 to 6 minutes per side; brushing with remaining apricot mixture during last 2 minutes on each side. Remove tenderloin to cutting board.

Meanwhile in large bowl toss together greens, apricots, cherries, cheese, pecans and onions. Divide mixture evenly among 4 plates.

Slice pork into 1/2-inch pieces. Arrange portions of pork on top of greens on each plate; drizzle with reserved apricot mixture.