Grilled Pork Tenderloin and Apricot Salad

1. 1

   Preheat grill to high.

2. 2

   Sprinkle pork with 1/4 teaspoon salt and pepper.

3. 3

   Oil the grill rack (see Tip).

4. 4

   Grill the pork, turning occasionally, for 10 minutes.

5. 5

   Brush the pork with 2 tablespoons preserves and continue grilling until an instant-read thermometer inserted into the thickest part registers 145F, 2 to 5 minutes more.

6. 6

   Grill apricot (or nectarine) halves on the coolest part of the grill, turning occasionally, until tender and marked, about 4 minutes.

7. 7

   Transfer the pork and apricots to a clean cutting board and let rest for 5 minutes.

8. 8

   Meanwhile, whisk the remaining 1 tablespoon preserves, vinegar, shallot, oil, 1/4 teaspoon salt and pepper to taste in a large bowl.

9. 9

   Cut the fruit into wedges and add to the dressing along with watercress (or arugula); toss to coat.

10. 10

    Thinly slice the pork.

11. 11

    Serve the salad with the sliced pork.

* Per serving · 4 servings · Values may vary.

No additional tips available.