Grilled Pork Tenderloin & Apricot Salad


Ingredients

  • 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)

Preparation

  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.

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